The main role of pigments degradation for white berries color

02.06.2014

Vitis vinifera L. evolution promoted red anthocyanins as major pigments for grapes. However, humans also selected white cultivars due to their particular color. Especially for table grapes, the yellowish hue is considered as an important quality factor. The research group of the Università degli Studi di Milano focused the attention on this topic and its physiological meaning. The obtained results underlined the main role of catabolic processes and their relative intensity. These results could have interesting applications concerning the cultivation areas selection and the vineyard management, aiming at the obtainment of the best microclimatic conditions for grape production. A paper is now under review and, hopefully, it will be soon available for more details.

 
 
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