Root restriction affects anthocyanin accumulation and composition in berry skin of ‘Kyoho’ grape (Vitis vinifera L.× Vitis labrusca L.) during ripening

Abstract: Root restriction improved berry quality in grapevine, including better coloration and increased anthocyanin accumulation at harvest. However, detailed biochemical data was unavailable for the development of individual anthocyanins during berry ripening to elucidate the increased anthocyanins accumulation under root restriction. In this study, compositional changes in skin anthocyanins were investigated in ‘Kyoho’ grape (Vitis vinifera L.× Vitis labrusca L.) under root restriction from veraison to ripening by HPLC–ESI-MS. Four-year-old ‘Kyoho’ grapevines were planted in wooden boxes as root restriction and the conventional ground planting as the control. Results showed that root restriction significantly increased the total and individual anthocyanins levels in berry skin. 25 anthocyanins were identified in berry skin of ‘Kyoho’ grape under root restriction, with five of them undetectable in the control. Furthermore, root restriction resulted in a higher percentage of delphinidin and cyanidin derivatives and a lower percentage of peonidin derivatives during berry ripening. More modified anthocyanidins, such as coumaroylated and diglycosylated derivatives were detected under root restriction. [Copyright &y& Elsevier]