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Am. J. Enol. Vitic. 54:1:63-66 (2003)
Copyright © 2003 by the American Society for Enology and Viticulture.
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Airborne Methyl Jasmonate Induces Stilbene Accumulation in Leaves and Berries of Grapevine Plants

Fabienne Larronde 1, Jean P. Gaudillère 2, Stéphanie Krisa 1, Alain Decendit 1, Gérard Deffieux 1, and Jean M. Mérillon 1

1 Laboratoire de Mycologie et Biotechnologie Végétale, Faculté de Pharmacie, Université de Bordeaux II, 146, rue Léo-Saignat, F-33076 Bordeaux, France
2 Station d'Agronomie Viticole, INRA, B.P.81, F-33883 Villenave d’Ornon, France.

email: jean-michel.merillon @phyto.u-bordeaux2.fr

The study investigated whether gaseous methyl jasmonate (MeJa) can induce stilbene accumulation and synthesis potential in response to an abiotic stress (ultraviolet light) in grapevine leaves and berries. It was found that a very low level of atmospheric MeJa (400 nmol/L) can increase stilbene contents in these two organs, although response to MeJa is different between leaves and berries. In leaves MeJa mainly enhances trans-piceid accumulation, while in berries it stimulates trans-resveratrol synthesis. Moreover, during ripening, berries rapidly lose their capacity to respond to MeJa while leaves conserve it. It was also demonstrated that MeJa pretreatment is able to trigger stilbene synthesis potential in response to ultraviolet light, particularly in leaves.

Note:
Acknowledgments: Research support provided by the Ministère de la Recherche, the Région Aquitaine (no. 2000305005), and the Comité Interprofessionnel des Vins de Bordeaux. The authors are grateful to Ray Cooke for reading the manuscript and to A. Soriano and G. Fondeville for technical assistance.

Key words: Vitis vinifera, Vitaceae, grapevine, stilbenes, phytoalexins, methyl jasmonate




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S. Vezzulli, S. Civardi, F. Ferrari, and L. Bavaresco
Methyl Jasmonate Treatment as a Trigger of Resveratrol Synthesis in Cultivated Grapevine
Am. J. Enol. Vitic., December 1, 2007; 58(4): 530 - 533.
[Abstract] [Full Text] [PDF]


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Copyright © 2003 by the American Society for Enology and Viticulture.