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Browse GrapePLEX Experiment Data

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Grape flesh and skin ripening transcriptomic profiling
Pablo Carbonell-Bejerano, Instituto de las Ciencias de la Vid y el Vino (pablo.carbonell@icvv.es)
Experiment design (60 hybridizations)
tissue type name
•Flesh •Skin
developmental stage name
•P •V1 •V2 •R1 •R2

The experiment was aimed at describing similarities and differences between grapevine flesh and skin ripening at the transcriptome level. Transcrip...[complete overview]

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Experiment Name: Grape flesh and skin ripening transcriptomic profiling
Accession No: VV33
Microarray: GrapeGen
Visibility: public
Experiment Type:
Experiment Factor(s):
tissue type name
•Flesh   •Skin
developmental stage name
•P   •V1   •V2   •R1   •R2
Quality Control: biological replicates
Treatment summary:
 tissue type name  developmental stage name  # replicates
 Flesh  P  6
 Flesh  V1  6
 Flesh  V2  6
 Flesh  R1  6
 Flesh  R2  6
 Skin  P  6
 Skin  V1  6
 Skin  V2  6
 Skin  R1  6
 Skin  R2  6
Total hybridizations: 60
Description: The experiment was aimed at describing similarities and differences between grapevine flesh and skin ripening at the transcriptome level. Transcriptional profiles throughout flesh and skin ripening were followed in three biological replicas during two consecutive growing seasons in a table grape cultivar ‘Muscat Hamburg’. Berries were weekly picked off bunches (one bunch per vine from each selected vine) from june to august. For each sampling, berries were classified in five ripening stages based on monitoring developmental stages instead of a simple chronological sampling. They corresponded to pre-véraison (P), 50% véraison (V1), 100% véraison (V2), ripe 1 (R1), and ripe 2 R2). P samples were harvested as green, hard berries of at least 15 mm in size, according to touch-assessed hardiness. Véraison berries with half or full coloured skin surface corresponded to V1 and V2 samples. After véraison, ripening berries were classified according to their floatability in solutions with different NaCl densities, as an indication of the internal sugar concentration. At this stage berries were sampled with densities between 110-130 g NaCl/L for R1 and between 130-150 g NaCl/L for R2, which corresponded to commercially ripen table grape berries. On each of the five samples, frozen berries were dissected and RNA from flesh and skin was obtained and processed for Grapegen Genechip microarray hybridizations.

Submitted at NCBI GEO via PLEXdb.

Publication: 'Berry Flesh and Skin Ripening Features in Vitis vinifera as Assessed by Transcriptional Profiling', Diego Lijavetzky, Pablo Carbonell-Bejerano1,Jerome Grimplet, Gema Bravo, Pilar Flores, Jose Fenoll, Pilar Hellin, Juan Carlos Oliveros, Jose M. Martinez-Zapater.
PLoS ONE 7(6): e39547. doi:10.1371/journal.pone.0039547(2012)
pubmed: 22768087
Created: 2012-03-20 08:10:22
Last Update: 2012-03-27 17:31:20
Released: 2012-07-16
GEO Accession GSE41206
Submitter: Pablo Carbonell-Bejerano
Name: Pablo Carbonell-Bejerano
Institution: Instituto de las Ciencias de la Vid y el Vino
Head of Laboratory: José M. Martínez-Zapater
email(s):
Homepage:

 
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