Manganese sulfate application promotes berry flavonoid accumulation in Vitis vinifera cv. 'Cabernet Sauvignon' by regulating flavonoid metabolome and transcriptome profiles

BACKGROUND: Flavonoids are vital for the development of high-quality grapes and wine, and manganese deficiency decreases grape berry coloration. However, the effects and underlying mechanisms of action of manganese sulfate on grape metabolic profiles have not been adequately researched. In this study, three concentrations of manganese sulfate solutions, 0.5 similar to molL-1 (low, L), 5 similar to molL-1 (middle, M - the standard manganese concentration of Hoagland nutrient solution, control), and 1000 similar to molL-1 (high, H), were applied to the 'Cabernet Sauvignon' grapevine (Vitis vinifera L.) to explore the effect on berry composition.RESULTS: Manganese application improved manganese concentration effectively in grape organs. Furthermore, the concentrations of malvidin 3-O-(6-O-acetyl)-glucoside, malvidin 3-O-glucoside, malvidin-trans-3-O-(6-O-p-coumaryl)-glucoside, and peonidin 3-O-(6-O-acetyl)-glucoside increased significantly under H treatment. Weighted gene co-expression network analysis (WGCNA) revealed that the structural genes (VvDFR, VvUFGT, and VvOMT) of flavonoid biosynthesis were upregulated under H treatment, and their transcription levels correlated positively with malvidin-and peonidin-derived anthocyanin concentrations.CONCLUSIONS: This study suggested that manganese application regulates berry transcriptional and flavonoid metabolic profiles, providing a theoretical basis for improving the color of red grapes and wines.(c) 2023 Society of Chemical Industry.

Automated summary

The study found that manganese application can increase manganese concentration in grape organs and significantly increase the content of specific flavonoids in grapes. Through weighted gene co-expression network analysis, it was discovered that structural genes related to flavonoid biosynthesis were upregulated under high concentration treatment, and positively correlated with anthocyanin concentrations.