The application of ozonated water rearranges the Vitis vinifera L. leaf and berry transcriptomes eliciting defence and antioxidant responses

Abstract Ozonated water has become an innovative, environmentally friendly tool for controlling the development of fungal diseases in vineyard or during grape postharvest conservation. However, little information is currently available on effects ozonated sprayings grapevine physiology and metabolism. Using microvine model, we studied transcriptomic response leaf fruit organs to this treatment. The ozone was observed be organ developmental stage-dependent, with a decrease number DEGs (differentially expressed genes) from onset ripening later stages. most highly up-regulated gene families were heat-shock proteins chaperones. Other genes involved oxidative stress homeostasis such as those ascorbate–glutathione cycle glutathione S-transferases. In contrast, related cell wall secondary metabolites (carotenoids, terpenoids, phenylpropanoids / flavonoids) generally down-regulated after treatment, mainly early stage ripening. This down-regulation may indicate possible carbon competition favouring re-establishment maintenance redox rather than synthesis at beginning ripening, responsive stage.