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Open AccessArticle

Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries

1
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
2
Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2016, 21(10), 1354; https://doi.org/10.3390/molecules21101354
Received: 3 August 2016 / Revised: 4 October 2016 / Accepted: 8 October 2016 / Published: 12 October 2016
The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compounds of Cabernet Sauvignon grape berries. Exogenous ABA and MeJA improved the content of total anthocyanins (TAC) and individual anthocyanins. Lipoxygenase (LOX) activity also increased after treatment. Furthermore, 16 fatty acids were detected. The linoleic acid concentration gradually increased with ABA concentration. The fatty acid content decreased with increasing MeJA concentration and then increased again, with the exception of linoleic acid. After exogenous ABA and MeJA treatment, the C6 aroma content increased significantly. Interestingly, the exogenous ABA and MeJA treatments improved mainly the content of 1-hexanol, hexanal, and 2-heptanol. These results provide insight into the effect of plant hormones on wine grapes, which is useful for grape quality improvement. View Full-Text
Keywords: plant hormones; physicochemical; volatile aroma; Cabernet Sauvignon plant hormones; physicochemical; volatile aroma; Cabernet Sauvignon
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MDPI and ACS Style

Ju, Y.-L.; Liu, M.; Zhao, H.; Meng, J.-F.; Fang, Y.-L. Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries. Molecules 2016, 21, 1354. https://doi.org/10.3390/molecules21101354

AMA Style

Ju Y-L, Liu M, Zhao H, Meng J-F, Fang Y-L. Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries. Molecules. 2016; 21(10):1354. https://doi.org/10.3390/molecules21101354

Chicago/Turabian Style

Ju, Yan-Lun; Liu, Min; Zhao, Hui; Meng, Jiang-Fei; Fang, Yu-Lin. 2016. "Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries" Molecules 21, no. 10: 1354. https://doi.org/10.3390/molecules21101354

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