VvSnRK1-Mediated VvMYBC2-L1 Phosphorylation in Repressing Anthocyanin Accumulation Under High Temperature in Grapevine.

High-temperature induction of VvMYBC2-L1 represses anthocyanin accumulation in grape berries by downregulating VvUFGT and VvLDOX transcription, linked to VvSnRK1α phosphorylation at Ser51.

• Why it matters: Heat stress during the grape growing season reduces anthocyanin accumulation and fruit quality, but the molecular basis for how high temperature inhibits anthocyanin biosynthesis remains incompletely understood.
• What they did: The study showed VvMYBC2-L1 acts as a transcriptional repressor under high-temperature conditions and physically interacts with VvSnRK1α; VvSnRK1α phosphorylates VvMYBC2-L1 at Ser51 (S51).
• The result: The identified VvMYBC2L1–VvSnRK1α module integrates ABA and heat signaling to synergistically suppress anthocyanin accumulation in grape berries.

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