Altube, H.

Lissarrague, J. R.

Ortiz, J. M.

Sotés, V.

English

JKI Open Journal Systems (Julius Kühn-Institut)

142 Section 1 The use of isozymes for characterization of Spanish Vitis cultivars J. M. ÜRnz, H. AL TUBE, J. R. LzssARRA.GUE and V. SorEs Depanamento de Biologia VegetaL E.T.S.I. Agr6nomos, Universidad Politecnica de Madrid, E-28040 Madrid, Spain A b s t r a c t : Cunings and leaves from Vilis ctllth·ars 1\·ere sampled and extracted in a buffered medium throughout the growing season. From the extracts, several isozyme systems were electrophoretically separated in polyacrylamide slab gels and stained with adequate solutions. The isozymes studied were: catechol oxidase (CO), acid phosphatase (ACPH), esterase (EST), peroxidase (PER), malate dehydrogenase (MDH), glucophosphate isomerase (GPI), and glutamate-oxaloacetate transaminase (GOT). The results ofthe analysis indicate the usefulness of isozymes for distinction among Vilis species and cultivars for the studied vaiieties. The utilization of these analyses as a standard method for characterization of grape cultivars and rootsrocks is discussed. The anthocyanins of grapevine leaves and their taxonomic importance Universire de Bordeaux I, Laboratoire de Physiologie Vegetale et Ampetologie, F-33405 Talence, France A b s t r a c t : The anrhocyanin composition of red leaves of some Vitis species was determined by HPLC at berry marurity. Chromaragrams show imponant vaiiations between species: Asiatic species (Vitis amurensis, V. coigneliae and V thzmbergii) have a Iot of cyanidin monoglucoside (MG-Cy 2 90% of total anrhocyanins). They also have diglucosides of cyanidin and delphinidin. but no acylated anthocyanins. American species (V berlandieri, V. ripnria and F rupeslris) have no anthocyanins in the leafblade. but they have some traces ofthese pigments in the petioles. Two groups occur in V. vinifera cultivars: The flrst group (Sultanine rouge, Merlot noir ... ) has a preponderance of hydroxylated anthocyanins ( cyanidin and delphinidin monoglucosides) over related methoxylated (paeonidin and malvidin monoglucosides). and has some traces of acylated anthoc)·anins. The second group (Gamay Freaux, Malbec, Cabernet Sauvignon ... ) has a preponderance of methoxylated anthocyanins over related hydroxylated, and !arge amounts ofacylated anthocyanins. 

The use of isoenzymes for characterization of Spanish Vitis cultivars

https://ojs.openagrar.de/index.php/VITIS/article/download/5485/5244

The use of isoenzymes for characterization of Spanish Vitis cultivars

Abstract

Similar works

Full text

Available Versions

JKI Open Journal Systems (Julius Kühn-Institut)