Modifications Of Grape Berry Quality And MYB Tfs Induced By Nacl Treatment

The modifications of Kyoho berry quality were investigated under differentconcentrations of NaCl treatments. Kyoho grapevine was subjected to five different NaClconcentrations aqueous solutions (0mM,20mM,60mM,100mM,150mM) from fruitenlargement period to ripening. Besides, the in vitro shoot cultures of grapevine cv. CrimsonSeedless were used for the screening of MYB transcript factors induced by50mM NaCl. Themain results were as follows.1. Concentrations of Na+and Cl-increased in grape berries treated by salinity. Contentsof Na+in grape berries generally increased with increasing applied salinity concentration,while increasement in Cl-contents was not in connection with NaCl concentration.2. The mean fruit weight and fruit tolerance to pressure rose remarkably with salinity;The contents of anthocyanin and carbohydrates increased at20and60mM NaCl (moderatesalinity) compared with the control, while they decreased under100mM and150mM NaCltreatment (high salinity). NaCl treatment increased the amounts of tartaric acid and malic acid.3. The aroma volatiles of Kyoho grape were extremely sensitive to salt. Salinity stressreduced aroma volatiles by up to54.55%in variety and53.05%in content at20mM NaCl.The variety and content of aroma volatiles were highly negatively correlated with salinity.4. Differential expression analysis of almost all known grape MYB TFs was conductedusing semi-quantitative RT-PCR, and as a ressult7MYB TFs were intensively induced byNaCl, which were strengthened by quantitative real-time RT-PCR.