TY  - JOUR
A1  - Lecourieux, Fatma
A1  - Kappel, Christian
A1  - Pieri, Philippe
A1  - Charon, Justine
A1  - Pillet, Jeremy
A1  - Hilbert, Ghislaine
A1  - Renaud, Christel
A1  - Gomes, Eric
A1  - Delrot, Serge
A1  - Lecourieux, David
T1  - Dissecting the Biochemical and Transcriptomic Effects of a Locally Applied Heat Treatment on Developing Cabernet Sauvignon Grape Berries
JF  - Frontiers in plant science
N2  - Reproductive development of grapevine and berry composition are both strongly influenced by temperature. To date, the molecular mechanisms involved in grapevine berries response to high temperatures are poorly understood. Unlike recent data that addressed the effects on berry development of elevated temperatures applied at the whole plant level, the present work particularly focuses on the fruit responses triggered by direct exposure to heat treatment (HT). In the context of climate change, this work focusing on temperature effect at the microclimate level is of particular interest as it can help to better understand the consequences of leaf removal (a common viticultural practice) on berry development. HT (+8 degrees C) was locally applied to clusters from Cabernet Sauvignon fruiting cuttings at three different developmental stages (middle green, veraison and middle ripening). Samples were collected 1, 7, and 14 days after treatment and used for metabolic and transcriptomic analyses. The results showed dramatic and specific biochemical and transcriptomic changes in heat exposed berries, depending on the developmental stage and the stress duration. When applied at the herbaceous stage, HT delayed the onset of veraison. Heating also strongly altered the berry concentration of amino acids and organic acids (e.g., phenylalanine, raminobutyric acid and malate) and decreased the anthocyanin content at maturity. These physiological alterations could be partly explained by the deep remodeling of transcriptome in heated berries. More than 7000 genes were deregulated in at least one of the nine experimental conditions. The most affected processes belong to the categories "stress responses," protein metabolism" and "secondary metabolism," highlighting the intrinsic capacity of grape berries to perceive HT and to build adaptive responses. Additionally, important changes in processes related to "transport," "hormone" and "cell wall" might contribute to the postponing of veraison. Finally, opposite effects depending on heating duration were observed for genes encoding enzymes of the general phenylpropanoid pathway, suggesting that the HI induced decrease in anthocyanin content may result from a combination of transcript abundance and product degradation.
KW  - grapevine
KW  - berry development
KW  - microclimate
KW  - high temperature
KW  - microarrays
KW  - metabolomics/metabolite profiling
KW  - climate change
Y1  - 2017
U6  - https://doi.org/10.3389/fpls.2017.00053
SN  - 1664-462X
VL  - 8
PB  - Frontiers Research Foundation
CY  - Lausanne
ER  -