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A gene-derived SNP-based high resolution linkage map of carrot including the location of QTL conditioning root and leaf anthocyanin pigmentation
(2014-12)Purple carrots accumulate large quantities of anthocyanins in their roots and leaves. These flavonoid pigments possess antioxidant activity and are implicated in providing health benefits. Informative, saturated linkage ... -
Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
(MDPI, 2023-04)The present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and ... -
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
(2016)The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. ... -
Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation
(MDPI, 2023-03)Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality ... -
Dissecting the genetic control of root and leaf tissue-specific anthocyanin pigmentation in carrot (Daucus carota L.)
(Springer, 2019-05-29)Purple carrots can accumulate large quantities of anthocyanins in their root tissues, as well as in other plant parts. This work investigated the genetic control underlying tissue-specific anthocyanin pigmentation in the ... -
Efecto del tiempo de maceración sobre el color, la composición tánica y la astringencia de vinos Cabernet Sauvignon y Malbec
(Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, 2002)El objetivo del trabajo fue estudiar el efecto del tiempo de maceración sobre la composición tánica, el color y la astringencia de vinos Cabernet Sauvignon y Malbec, provenientes de la Zona Alta del Río Mendoza y saber qué ... -
Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
(Elsevier, 2021-09-21)Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did ... -
Expression and mapping of anthocyanin biosynthesis genes in carrot
(2013-07)Anthocyanin gene expression has been extensively studied in leaves, fruits and flowers of numerous plants. Little, however, is known about anthocyanin accumulation in roots of carrots or other species. We quantified ... -
Functional characterization of DcMYB11, an R2R3 MYB associated with the purple pigmentation of carrot petiole
(Springer, 2023-07)The accumulation of anthocyanin pigments can exhibit different patterns across plant tissues and crop varieties. This variability allowed the investigation of the molecular mechanisms behind the biosynthesis of these ... -
Genetic and environmental factors influencing garlic anthocyanin pigmentation: a review = Factores genéticos y ambientales que influencian la pigmentación con antocianinas en ajo: una revisión
(Asociación Argentina de Horticultura (ASAHo), 2022-12)En algunos tipos de ajo (Allium sativum), y concretamente para la clasificación argentina, aquellos que corresponden a los grupos ecofisiológicos II (ajo rosado), IIIa (ajo morado) y IV (ajo colorado y castaño), la presencia ... -
Genetic and Transcription Profile Analysis of Tissue-Specific Anthocyanin Pigmentation in Carrot Root Phloem
(MDPI, 2021-09)In purple carrots, anthocyanin pigmentation can be expressed in the entire root, or it can display tissue specific-patterns. Within the phloem, purple pigmentation can be found in the outer phloem (OP) (also called the ... -
High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner
(MDPI, 2022-03)Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2–4 °C increase in mean diurnal temperature is predicted by the end of the century for the most ... -
Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines
(Wiley, 2015-06)Background and Aims: Interactions are the main causes of complexity in field experiments; however, no studies have combined water and temperature regimes in field‐growing vines. Here we assessed grape and wine attributes ... -
Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
(2017)Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derivedred wines are recognized worldwide, being their intense color a major quality trait. The temperature dur-ing fruit ripening ... -
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color
(MDPI, 2019-01)Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were ... -
Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis viniferaL.) leaves
(BMC, 2010-08)Background: Symptoms of grapevine leafroll disease (GLRD) in red-fruited wine grape (Vitis vinifera L.) cultivars consist of green veins and red and reddish-purple discoloration of inter-veinal areas of leaves. The ... -
Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
(Elsevier, 2022-04)As a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH ... -
Piranoantocianos : nuevos pigmentos en los vinos tintos. Aspectos científicos e implicancias tecnológicas.
(2006-08)El universo del color de los vinos tintos es complejo, dentro del mismo actúan diversos compuestos que provienen de la uva y otros que son formados durante los procesos de vinificación y añejamiento de los vinos. Las ... -
Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
(2015-04)Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard ... -
Relationships among Gene Expression and Anthocyanin Composition of Malbec Grapevine Clones
(2014-07)Anthocyanin profiles are commonly used for grapevine cultivar identification because it is currently accepted that this trait is closely related to their genetic characteristics. Nevertheless, the extent of the variation ...