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Effect of temperature and irradiation intensity on grapevine berry ripening in Muscat Hamburg fruiting cuttings
Pablo Carbonell-Bejerano, Instituto de las Ciencias de la Vid y el Vino (CSIC-Universidad de la Rioja - Gobierno de la Rioja) (pablo.carbonell@icvv.es)
Experiment design (12 hybridizations)
temperature
•30/25 C •20/15 C
light
•400 μmol·m−2·s−1 •200 μmol·m−2·s−1

At the onset of ripening (veraison), Vitis vinifera L. cv Muscat Hamburg fruiting cuttings were exposed to four different environmental regimes in ...[complete overview]

Experiment     Expression     Hybridizations & Samples     Quality Control     Compare Treatments     Downloads    

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Experiment Name: Effect of temperature and irradiation intensity on grapevine berry ripening in Muscat Hamburg fruiting cuttings
Accession No: VV46
Microarray: GrapeGen
Visibility: public
Experiment Type:
Experiment Factor(s):
temperature
•30/25 C  •20/15 C
light
•400 μmol·m−2·s−1   •200 μmol·m−2·s−1
Quality Control: biological replicates
Treatment summary:
 temperature  light  # replicates
 30/25 C  400 μmol·m−2·s−1  3
 30/25 C  200 μmol·m−2·s−1  3
 20/15 C  400 μmol·m−2·s−1  3
 20/15 C  200 μmol·m−2·s−1  3
Total hybridizations: 12
Description: At the onset of ripening (veraison), Vitis vinifera L. cv Muscat Hamburg fruiting cuttings were exposed to four different environmental regimes in two growth chambers set up: 20/15ºC (day/night) and 30/25ºC (day/night) and with two different photosynthetic photon flux density (PPFD) conditions (200 and 400 μmol•m−2•s−1 PPFD) at grape bunch level during a 14 h photoperiod. Fruiting cuttings were selected to have similar grape bunch size avoiding changes in berry quality. At least 9 plants were transferred to each treatment. Global pericarp gene expression was compared among the four growth conditions using the GrapeGen GeneChip®. The transcriptomic analysis was carried out in 14 DAT berries in order to identify stable responses to differential temperature and PPFD conditions not masked by quick transient responses to the environmental change. Moreover, grapes of the same density range (100-110 g NaCl·L-1)) from all four treatments were compared to ensure that treatment effects other than ripening rate shifts originated by the treatments, at least in terms of saccharimetric ripening, were being studied.

Submitted at NCBI GEO via PLEXdb.

Publication: 'Thermotolerance Responses in Ripening Berries of Vitis vinifera L. cv Muscat Hamburg', Pablo Carbonell-Bejerano, Eva Santa Maria, Rafael Torres-Perez, Carolina Royo, Diego Lijavetzky, Gema Bravo, Jone Aguirreolea, Manuel Sanchez-Diaz, M. Carmen Antolin, and Jose M. Martinez-Zapater
Plant Cell Physiol first published online May 9, 2013 doi:10.1093/pcp/pct071
pubmed: 23659918
Created: 2012-11-30 10:41:33
Last Update: 2012-12-05 11:08:17
Released: 2013-05-16
GEO Accession GSE43043
Submitter: Pablo Carbonell-Bejerano
Name: Pablo Carbonell-Bejerano
Institution: Instituto de las Ciencias de la Vid y el Vino (CSIC-Universidad de la Rioja - Gobierno de la Rioja)
Head of Laboratory: José M. Martínez-Zapater
email(s):
Homepage:

 
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