Understanding the photosynthesis in relation to climate change in grapevines.

IF 1.3 4区 生物学 Q3 BIOLOGY
Ramhari G Somkuwar, Archana M Dhole
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Abstract

Due to predicted global climate change, there have been significant alterations in agricultural production patterns, which had a negative impact on ecosystems as well as the commercial and export prospects for the production of grapevines. The natural biochemistry of grapevines, including their chlorophyll content, net photosynthetic rate, Fv/Fm ratio, photorespiration, reduced yield, and quality is also anticipated to be negatively impacted by the various effects of light, temperature, and carbon dioxide at elevated scales. Grapevine phenology, physiology, and quality are impacted by the inactivation of photosystems (I and II), the Rubisco enzyme system, pigments, chloroplast integrity, and light intensity by temperature and increasing CO2 levels. Grape phenological events are considerably altered by climatic conditions; in particular, berries mature earlier, increasing the sugar-to-acid ratio. In enology, the sugar-to-acid ratio is crucial since it determines the wine's final alcohol concentration and flavour. As light intensity and CO2 levels rise, the biosynthesis of anthocyanins and tannins declines. As the temperature rises, the production of antioxidants diminishes, affecting the quality of raisins. Table grapes are more sensitive to temperature because of physiological problems like pink berries and a higher sugar-to-acidity ratio. Therefore, the systemic impact of light intensity, temperature, and increasing CO2 levels on grapevine physiology, phenology, photosystems, photosynthesis enzyme system, and adaptive strategies for grape producers and researchers are highlighted in this article.

了解葡萄树光合作用与气候变化的关系。
由于预测的全球气候变化,农业生产模式发生了重大变化,这对生态系统以及葡萄藤生产的商业和出口前景产生了负面影响。葡萄藤的天然生物化学,包括叶绿素含量、净光合速率、Fv/Fm比、光呼吸、产量降低和品质也预计会受到光、温度和二氧化碳在高尺度下的各种影响。葡萄的物候、生理和品质受到光系统(I和II)、Rubisco酶系统、色素、叶绿体完整性和光照强度的失活以及温度和二氧化碳水平增加的影响。葡萄物候事件在很大程度上受气候条件的影响;特别是,浆果成熟得更早,增加了糖与酸的比例。在酿酒学中,糖与酸的比例至关重要,因为它决定了葡萄酒的最终酒精浓度和风味。随着光照强度和二氧化碳浓度的上升,花青素和单宁的生物合成减少。随着温度的升高,抗氧化剂的产生减少,影响葡萄干的质量。鲜食葡萄对温度更敏感,因为它有生理问题,比如粉红色的浆果和更高的糖酸比。因此,本文重点介绍了光强、温度和二氧化碳浓度增加对葡萄生理、物候、光系统、光合作用酶系统以及葡萄生产者和研究人员的适应策略的系统性影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Theory in Biosciences
Theory in Biosciences 生物-生物学
CiteScore
2.70
自引率
9.10%
发文量
21
审稿时长
3 months
期刊介绍: Theory in Biosciences focuses on new concepts in theoretical biology. It also includes analytical and modelling approaches as well as philosophical and historical issues. Central topics are: Artificial Life; Bioinformatics with a focus on novel methods, phenomena, and interpretations; Bioinspired Modeling; Complexity, Robustness, and Resilience; Embodied Cognition; Evolutionary Biology; Evo-Devo; Game Theoretic Modeling; Genetics; History of Biology; Language Evolution; Mathematical Biology; Origin of Life; Philosophy of Biology; Population Biology; Systems Biology; Theoretical Ecology; Theoretical Molecular Biology; Theoretical Neuroscience & Cognition.
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