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Int J Mol Sci. 2015 Oct 14;16(10):24276-94. doi: 10.3390/ijms161024276.

Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis vinifera L.) to Near Optimal Temperatures of 25 and 35 °C.

Author information

1
Department of Agricultural and Environmental Sciences, University of Udine, via delle Scienze 208, 33100 Udine, Italy. uriho9842@yahoo.com.
2
Albert Katz International School, Ben Gurion University of the Negev, 84990 Sede Boqer, Israel. uriho9842@yahoo.com.
3
The French Associates Institute for Agriculture and Biotechnology of Drylands (FAAB), the Jacob Blaustein Institute for Desert Research, Ben Gurion University of the Negev, 84990 Sede Boqer, Israel. uriho9842@yahoo.com.
4
Albert Katz International School, Ben Gurion University of the Negev, 84990 Sede Boqer, Israel. albert.batushansky@gmail.com.
5
The French Associates Institute for Agriculture and Biotechnology of Drylands (FAAB), the Jacob Blaustein Institute for Desert Research, Ben Gurion University of the Negev, 84990 Sede Boqer, Israel. albert.batushansky@gmail.com.
6
Albert Katz International School, Ben Gurion University of the Negev, 84990 Sede Boqer, Israel. degua3@gmail.com.
7
The French Associates Institute for Agriculture and Biotechnology of Drylands (FAAB), the Jacob Blaustein Institute for Desert Research, Ben Gurion University of the Negev, 84990 Sede Boqer, Israel. degua3@gmail.com.
8
The French Associates Institute for Agriculture and Biotechnology of Drylands (FAAB), the Jacob Blaustein Institute for Desert Research, Ben Gurion University of the Negev, 84990 Sede Boqer, Israel. rshimon@bgu.ac.il.
9
The French Associates Institute for Agriculture and Biotechnology of Drylands (FAAB), the Jacob Blaustein Institute for Desert Research, Ben Gurion University of the Negev, 84990 Sede Boqer, Israel. fait@bgu.ac.il.

Abstract

Shiraz and Cabernet Sauvignon (Cs) grapevines were grown at near optimal temperatures (25 or 35 °C). Gas exchange, fluorescence, metabolic profiling and correlation based network analysis were used to characterize leaf physiology. When grown at 25 °C, the growth rate and photosynthesis of both cultivars were similar. At 35 °C Shiraz showed increased respiration, non-photochemical quenching and reductions of photosynthesis and growth. In contrast, Cs maintained relatively stable photosynthetic activity and growth regardless of the condition. In both cultivars, growth at 35 °C resulted in accumulations of secondary sugars (raffinose, fucose and ribulose) and reduction of primary sugars concentration (glucose, fructose and sucrose), more noticeably in Shiraz than Cs. In spite of similar patterns of metabolic changes in response to growth at 35 °C, significant differences in important leaf antioxidants and antioxidant precursors (DHA/ascorbate, quinates, cathechins) characterized the cultivar response. Correlation analysis reinforced Shiraz sensitivity to the 35 °C, showing higher number of newly formed edges at 35 °C and higher modularity in Shiraz as compared to Cs. The results suggest that the optimal growth temperatures of grapevines are cultivar dependent, and allow a first insight into the variability of the metabolic responses of grapevines under varied temperatures.

KEYWORDS:

Vitis vinifera; grapevine; heat; metabolism; metabolite profiling; network analysis; plant physiology; temperature

PMID:
26473851
PMCID:
PMC4632749
DOI:
10.3390/ijms161024276
[Indexed for MEDLINE]
Free PMC Article

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