Chapter

Grapevine Molecular Physiology & Biotechnology

pp 263-292

Molecular Biology Of Anthocyanin Accumulation In Grape Berries

  • P.K. BossAffiliated withCommonwealth Scientific and Industrial Research Organisation, Plant Industry
  • , C. DaviesAffiliated withCommonwealth Scientific and Industrial Research Organisation, Plant Industry

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As grape berries develop they change in both size and composition. The most dramatic change in berry development occurs as the fruit enter into the ripening phase. During ripening, berries change from being small, firm and acidic with little sugar, desirable flavours or aroma into larger, softened, sweet, highly flavoured, less acidic and, in the case of some varieties, highly coloured fruit. The development of these characteristics determines the quality of the final product. One of the important and certainly the most visible change is the change in colouration of red and black skinned varieties as they ripen. Berry colour results from the synthesis and accumulation of a group of coloured secondary metabolites called anthocyanins.