Table 2. PA biosynthesis-related genes expression undergoing natural and water-treated de-astringency.
| Gene | Enzyme | Alla | 10W-vs-20Wb | 10W-vs-10Tc | 10W-vs-10Ad | |||
|---|---|---|---|---|---|---|---|---|
| Up | Down | Up | Down | Up | Down | |||
| DAHPS | 3-deoxy-d-arabino-heptulosonate-7-phosphate synthase | 4 | 0 | 0 | 1 | 3 | 0 | 3 |
| DHQS | 3-dehydroquinate synthase | 2 | 0 | 1 | 0 | 2 | 0 | 1 |
| DHD | 3-dehydroquinate dehydratase | 16 | 0 | 1 | 0 | 0 | 0 | 1 |
| SK | Shikimate kinase | 15 | 0 | 2 | 2 | 0 | 0 | 0 |
| EPSPS | 5-enolpyruvylshikimate 3-phosphte synthase | 1 | 0 | 0 | 0 | 1 | 0 | 0 |
| CS | Chorismate synthase | 5 | 0 | 2 | 1 | 0 | 0 | 0 |
| PAL | Phenylalanine ammonia-lyase | 14 | 0 | 0 | 10 | 13 | 0 | 5 |
| C4H | cinnamate-4-hydroxylase | 16 | 0 | 7 | 0 | 9 | 0 | 10 |
| 4CL | 4-coumarate: coenzyme A ligase | 23 | 2 | 0 | 1 | 6 | 0 | 4 |
| CHS | Chalcone synthase | 4 | 0 | 3 | 0 | 2 | 0 | 2 |
| CHI | Chalcone isomerase | 4 | 0 | 2 | 1 | 2 | 0 | 3 |
| F3H | Flavanone 3-hydroxylase | 8 | 0 | 1 | 1 | 3 | 0 | 1 |
| F3′H | Flavonoid 3′-hydroxylase | 6 | 0 | 3 | 0 | 3 | 0 | 3 |
| F3'5′H | Flavonoid 3′5′-hydroxylase | 5 | 0 | 1 | 0 | 2 | 0 | 1 |
| DFR | Dihydroflavonol 4-reductase | 41 | 2 | 1 | 4 | 1 | 2 | 1 |
| ANS | Anthocyanidin synthase | 1 | 0 | 1 | 0 | 1 | 0 | 1 |
| LAR | Leucoanthocyanidin reductase | 1 | 1 | 0 | 0 | 0 | 0 | 0 |
| ANR | Anthocyanidin reductase | 13 | 0 | 4 | 3 | 3 | 0 | 4 |
| GST | Glutathione S-transferase | 85 | 3 | 0 | 20 | 2 | 0 | 0 |
| MATE | Multi-drug and toxic compound extrusion transporter | 44 | 4 | 2 | 1 | 6 | 0 | 5 |
| LAC | Laccase | 13 | 1 | 2 | 4 | 4 | 0 | 2 |
aAll, the total number of analysed uni-transcripts. b10W-vs-20W, the ratio of genes expressed in ‘Eshi 1′ fruit at 20 WAB compared to those at 10 WAB. c10W-vs-10T, the ratio of genes expressed in ‘Eshi 1′ fruit sampled at 10 WAB and then treated with 40 °C water for 36 h compared to those in untreated fruits. d10W-vs-10A, the ratio of genes expressed in ‘Eshi 1′ fruit sampled at 10 WAB and then treated with 25 °C water for 12 h compared to those in untreated fruits.