A novel bZIP transcription factor VvbZIP026 induces anthocyanin biosynthesis and acylation modification in response to abscisic acid in ‘Summer Black’ grape

Key Points

• VvbZIP026 transcription factor enhances anthocyanin biosynthesis significantly in grape cells, contributing to color and flavor.
• Increased anthocyanin levels correlate with higher acylation modification after abscisic acid treatment in grape varieties.
• Assessment using metabolic pathway analysis demonstrates the role of VvbZIP026 in flavonoid production under stress conditions.
• These findings highlight the potential for breeding grape varieties with enhanced color, which may also improve market value.