Anthocyanin accumulation in the skin of red/black grape berries is a crucial quality parameter that is known to be influenced by salt content. During two consecutive seasons, we applied a mild salinity NaCl solution (20 mmol L⁻¹ and 60 mmol L⁻¹) to the grapevine canopy in a commercial vineyard to investigate anthocyanin biosynthesis during berry ripening. The results showed a gradual reduction in the mass of mature berries as the concentration of NaCl increased. However, the contents of reducing sugars, total phenols, and tannins exhibited an inverse trend. Compared to the control group, the treatment with 60 mmol L⁻¹ NaCl significantly hindered ABA synthesis in berries at véraison. This reduction was associated with lower levels of anthocyanin and sugar accumulation, which was determined by the downregulation of key genes involved in the related pathways during the early stages of berry ripening. Conversely, during the late stages of berry ripening, there was a notable increase in both anthocyanin and sugar accumulation with rising NaCl levels. This observation aligned with the upregulation of key genes involved in anthocyanin metabolism and sugar transport. However, unlike the early stages, the ABA content in berries did not correlate with anthocyanin synthesis during the late stages of ripening under salt stress. Therefore, we concluded that anthocyanin accumulation was regulated under NaCl stress during berry ripening and exhibited different accumulation profiles at different developmental stages. Additionally, we noticed that the proportion of dihydroxylated/trihydroxylated anthocyanins was increased in salt-stressed berries at harvest, while the proportion of acylated anthocyanins was notably decreased. In summary, the findings suggested that the alteration in anthocyanin accumulation varied across different developmental stages of berries under moderate salinity stress.

红/黑葡萄浆果果皮中花青素的积累是一个重要的质量参数，已知它会受到盐含量的影响。在连续两个季节中，我们将温和的盐度 NaCl 溶液（20 mmol L ^-1和 60 mmol L ^-1）施加到商业葡萄园的葡萄树冠上，以研究浆果成熟过程中花青素的生物合成。结果表明，随着氯化钠浓度的增加，成熟浆果的质量逐渐减少。而还原糖、总酚、单宁含量则呈现相反的趋势。^{与对照组相比，60 mmol L -1}治疗组NaCl 显着阻碍转色期浆果中 ABA 的合成。这种减少与花青素和糖积累水平较低有关，这是由浆果成熟早期参与相关途径的关键基因下调决定的。相反，在浆果成熟的后期，随着氯化钠水平的升高，花青素和糖的积累显着增加。这一观察结果与参与花青素代谢和糖转运的关键基因的上调一致。然而，与早期阶段不同的是，在盐胁迫下成熟的后期阶段，浆果中的ABA含量与花青素的合成不相关。所以，我们得出的结论是，在浆果成熟过程中，花青素的积累在氯化钠胁迫下受到调节，并且在不同的发育阶段表现出不同的积累特征。此外，我们注意到盐胁迫浆果在收获时二羟基/三羟基花青素的比例增加，而酰化花青素的比例显着下降。总之，研究结果表明，在中等盐度胁迫下，浆果不同发育阶段花青素积累的变化各不相同。