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Pigments in Grape

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Pigments in Fruits and Vegetables

Abstract

Grapevine is the most valuable horticultural crop in the world, and one in which the accumulation of berry pigments is critical for determining the quality of the fresh or processed fruit. The primary pigments in grapes are anthocyanins and show many similarities with anthocyanins studied in other plant species. The distribution and classification of anthocyanins within grape berries have been extensively studied. While variation is observed between and among wild grape species, most pigment diversity is derived from the primary cultivated species Vitis vinifera. Anthocyanins are specific to red cultivars and are predominantly localized in the berry skin of most cultivars during fruit maturation. Substantial variation exists in the structure and type of anthocyanins in cultivated grape. Considering the importance of berry color to the overall quality of the fruit and processed products such as wine and nonfermented juice, substantial research has been conducted to examine factors effecting the accumulation, stability, transport and processing of grapevine anthocyanins, as well as the utility for producing grape pigments in cell culture. Many factors are known to effect anthocyanin accumulation in grapevine, including numerous physiological and cultural factors, environmental factors, and significantly genetic factors, including variations between cultivars and species.

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  1. Grape Genetics Research Unit, United States Department of Agriculture, Agricultural Research Service, 630 W. North St., Geneva, NY, 14456, USA

    Christopher L. Owens PhD

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  1. Christopher L. Owens PhD
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  1. Southeastern Fruit and Tree Nut Research Laboratory, USDA, ARS, Byron, Georgia, USA

    Chunxian Chen

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Owens, C. (2015). Pigments in Grape. In: Chen, C. (eds) Pigments in Fruits and Vegetables. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2356-4_9

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