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Abstract Background Leucine-rich repeat (LRR) extensins (LRXs), which are cell wall-localized chimeric extensin proteins, are essential for the development of plants and their resistance to stress. Despite the significance of these genes, an extensive genome-wide analysis of the LRX gene family in grapevine (Vitis vinifera L.) is lacking. Results We here detected 14 grapevine LRX genes and classified them into four groups through phylogenetic analysis. Then, their physiological and biochemical properties and gene/protein structures were analyzed. According to synteny analysis, tandem and segmental duplications have appreciably affected the expansion of the grapevine LRX gene family. On investigating tissue-specific expression profiles and cis-regulatory elements, we observed that VvLRXs likely serve as regulators of both the growth of grapevines and their responses to various environmental stresses. Salt stress treatments induced the expression of several VvLRXs, and VvLRX7 expression was the most significantly upregulated. Furthermore, VvLRX7 expression was positively correlated with the salt tolerance of grape rootstocks. VvLRX7 overexpression in Arabidopsis markedly enhanced its salt tolerance. Conclusion This study provides a general understanding of the characteristics and evolution of the LRX gene family in grapevine. VvLRX7 may function as a positive regulator of plant’s response to salt stress. These findings offer a basis for future studies on the function of grapevine LRXs and their role in improving salt stress tolerance in grapevine.

Abstract Grape quality is a key factor in determining wine quality, and it depends not only on management skills, but also on the geographic location of the producing area. In China, Shandong is the province with the largest wine production, and ‘Cabernet Franc’ is widely planted. This study evaluated the ‘Cabernet Franc’ fruit quality in relation to geographical conditions in five ‘Cabernet Franc’ producing districts of Shandong province, China, including Dezhou Aodeman Winery (DZ), Tai’an Zhongqingsongshi Winery (TA), Penglai Longhu Winery (PL), Rushan Taiyihu Winery (RS), and Rizhao Taiyangcheng Winery (RZ). At the time of veraison and maturity, fruit was harvested from five areas, and compared for cosmetic and internal fruit quality. The soluble sugar content in the Rizhao area was rich, and the weight and volume of single fruit were relatively large. The titratable acid of the berries in Tai'an area was high. RNA-seq analysis showed that the number of genes in the véraison stage was 19,571–20,750, and the number of genes in the mature stage was 19,176–20,735. The analysis found that areas with multiple high-quality characteristics tended to have more DEGs (differential expressed genes). And the DEGs in different areas were mainly distributed on chromosome 7, and at least on chromosome 15. DEGs in 5 areas were enriched on 855 GO terms and 116 KEGG pathways during berries development. Among them, it was found that the up/down-regulation of DEGs was related to the formation of berry quality, which helps to explain the impact of environment on grape quality components. In summary, this study is helpful to understand the influence of cultivation location on the quality of 'Cabernet Franc' in different production areas in Shandong province, and further provide a reference for the production of high-quality wine grapes and winemaking.

IntroductionWhite Hypsizygus marmoreus is a popular edible mushroom. It is rich in nutrition and flavor but vulnerable to fungal disease, resulting in nutrient loss and aging.MethodsIn this study, the pathogenic fungus Trichoderma spp. BBP-6 and its antagonist Bacillus sp. 1–23 were isolated and identified. The negative effects caused by this pathogen were judged by detecting a series of changes in the infected white H. marmoreus. The effects of Bacillus sp. 1–23 on Trichoderma spp. BBP-6 and the infected white H. marmoreus were detected. The effect of Bacillus sp. 1–23 treatment combined with salicylic acid (SA) was also considered.ResultsThe results showed that Trichoderma spp. BBP-6 could affect the activities of antioxidant enzymes PAL, POD, CAT, SOD, GR, PPO, and APX to interfere with the stability of the white H. marmoreus antioxidant enzyme system and cause the mushroom severe browning and nutrition loss, as well as general quality deterioration. Bacillus sp. 1–23 could produce chitinase and chitosanase enzymes to inhibit Trichoderma spp. BBP-6 directly. SA reinforced this inhibitory. Bacillus sp. 1–23 alone or combined with SA could help white H. marmoreus from the Trichoderma spp. BBP-6 infection to effectively maintain nutrients, restore and stabilize the antioxidant system, and reduce the production of malondialdehyde, superoxide anion and hydrogen peroxide.DiscussionThus, such treatments could be considered potential methods to alleviate damage from disease and extend the shelf life of white H. marmoreus.