berry flesh and skin ripening features in vitis vinifera as assessed by transcriptional profiling莓果肉和果皮在葡萄成熟特性通过转录分析评估.pdfVIP

Berry Flesh and Skin Ripening Features in Vitis vinifera as Assessed by Transcriptional Profiling 1.¤ 1,2 . ´ ˆ 2 1 3 Diego Lijavetzky , Pablo Carbonell-Bejerano * , Jerome Grimplet , Gema Bravo , Pilar Flores , ´ 3 ´ 3 1 ´ ´ 1,2 Jose Fenoll , Pilar Hellın , Juan Carlos Oliveros , Jose M. Martınez-Zapater ´ ´ ´ 1 Departamento de Genetica Molecular de Plantas, Centro Nacional de Biotecnologıa (CNB), Consejo Superior de Investigaciones Cientıficas (CSIC), Madrid, Spain, ´ ˜ 2 Instituto de Ciencias de la Vid y del Vino (ICVV), Consejo Superior de Investigaciones Cientıficas -Universidad de La Rioja-Gobierno de La Rioja, Logrono, La Rioja, Spain, ´ ´ ´ ´ ´ 3 Area de Biotecnologıa, Estacion Sericıcola, Instituto Murciano de Investigacion y Desarrollo Agrario y Alimentario (IMIDA), La Alberca, Murcia, Spain Abstract Background: Ripening of fleshy fruit is a complex developmental process involving the differentiation of tissues with separate functions. During grapevine berry ripening important processes contributing to table and wine grape quality t