Effect of the Methylation Level on the Grape Fruit Development Process

• Published in: Journal of agricultural and food chemistry Vol. 68; no. 7; pp. 2099 - 2115
• Main Authors: Jia, Haoran, Zhang, Zibo, Zhang, Saihang, Fu, Weihong, Su, Lingyun, Fang, Jinggui, Jia, Haifeng
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 19.02.2020
• Subjects: alternative splicing; color; demethylation; DNA methylation; Fruit - genetics; Fruit - growth & development; Fruit - metabolism; fruiting; fruits; gas chromatography-mass spectrometry; gene expression; Gene Expression Profiling; Gene Expression Regulation, Plant; hardness; high performance liquid chromatography; introns; metabolites; metabolome; Methylation; odors; Plant Proteins - genetics; Plant Proteins - metabolism; ripening; table grapes; transcriptome; transcriptomics; translation (genetics); Vitis; Vitis - chemistry; Vitis - growth & development; Vitis - metabolism; wines; grape; splicing; RNA-seq; ripening; methylation; metabolome

Grapevine is extensively grown for fresh table grapes, wine, and other processed products worldwide. DNA methylation levels are regulated by DNA methylation maintenance and DNA methylation removal involved in the grapevine growth. We comprehensively analyzed the transcriptome and metabolome of the ‘...