Exogenous application of pectin-derived oligosaccharides to grape berries modifies anthocyanin accumulation, composition and gene expression

Plant Physiology and Biochemistry

Volumn 104, Issue , 2016, Pages 125-133

  Villegas, Daniel ^a   Handford, Michael ^b   Alcalde, José Antonio ^a   Perez Donoso, Alonso ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

Anthocyanins; Berry color; Cabernet Sauvignon; Oligosaccharides; Pectin derived

Indexed keywords

1-PHENYLPROPANOL; ANTHOCYANIN; OLIGOSACCHARIDE; PECTIN; PLANT PROTEIN; PROPANOL;

BIOMASS; DRUG EFFECTS; FRUIT; GENE EXPRESSION REGULATION; GENETICS; METABOLISM; PH; REAL TIME POLYMERASE CHAIN REACTION; SOLUBILITY; VITIS;

ANTHOCYANINS; BIOMASS; FRUIT; GENE EXPRESSION REGULATION, PLANT; HYDROGEN-ION CONCENTRATION; OLIGOSACCHARIDES; PECTINS; PLANT PROTEINS; PROPANOLS; REAL-TIME POLYMERASE CHAIN REACTION; SOLUBILITY; VITIS;

EID: 84961659526     PISSN: 09819428     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.plaphy.2016.03.020     Document Type: Article

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