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CORRECTION article

Front. Plant Sci., 22 February 2022
Sec. Plant Physiology
Volume 13 - 2022 | https://doi.org/10.3389/fpls.2022.850160

Corrigendum: VvMYB15 and VvWRKY40 Positively Co-regulated Anthocyanin Biosynthesis in Grape Berries in Response to Root Restriction

This article is a correction to:

  1. VvMYB15 and VvWRKY40 Positively Co-regulated Anthocyanin Biosynthesis in Grape Berries in Response to Root Restriction

    1. Read original article
\nDongmei LiDongmei Li1Zhenping WangZhenping Wang2Sijie SunSijie Sun1Kun XiaoKun Xiao1Minghao CaoMinghao Cao1Xiangyi LiXiangyi Li1Chao MaChao Ma1Caixi ZhangCaixi Zhang1Lei WangLei Wang1Hongli Lian Hongli Lian1*Shiping Wang, Shiping Wang1,3*
  • 1Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
  • 2School of Agriculture and Biology, Ningxia University, Yinchuan, China
  • 3Institute of Agro-Food Science and Technology, Key Laboratory of Agro-Products Processing Technology of Shandong, Shandong Academy of Agricultural Sciences, Jinan, China

A Corrigendum on
VvMYB15 and VvWRKY40 Positively Co-regulated Anthocyanin Biosynthesis in Grape Berries in Response to Root Restriction

by Li, D., Wang, Z., Sun, S., Xiao, K., Cao, M., Li, X., Ma, C., Zhang, C., Wang, L., Lian, H., and Wang, S. (2021). Front. Plant Sci. 12:789002. doi: 10.3389/fpls.2021.789002

In the original article, there was a mistake in Figure 1B as published. All experiments were obtained from “Muscat Hamburg” grape berries. However, the phenotype of the grape berries mistakenly showed other grape variety in Figure 1B. This error is corrected in the new version.

FIGURE 1
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Figure 1. Effects of root restriction cultivation on fruit development and anthocyanin accumulation during grape berry development: (A) Model of root restriction (RR) and no root restriction cultivation (NR, control); (B) process of berry development in grape berries under root restriction cultivation (RR) and no restriction cultivation (NR, control); (C) anthocyanin staining; and (D) relative anthocyanin contents of grape berries under root restriction (RR) and no root restriction (NR) cultivation. Three biological replicates were performed. Lines graphs and error bars represent average and SE, respectively. Asterisks represent different level of significance (P ≤ 0.05*, P ≤ 0.01**), and significant differences are indicted by different lowercase letters based on independent sample t-test.

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

Publisher's Note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Keywords: anthocyanin, VvMYB15, VvWRKY40, root restriction, grape

Citation: Li D, Wang Z, Sun S, Xiao K, Cao M, Li X, Ma C, Zhang C, Wang L, Lian H and Wang S (2022) Corrigendum: VvMYB15 and VvWRKY40 Positively Co-regulated Anthocyanin Biosynthesis in Grape Berries in Response to Root Restriction. Front. Plant Sci. 13:850160. doi: 10.3389/fpls.2022.850160

Received: 07 January 2022; Accepted: 02 February 2022;
Published: 22 February 2022.

Approved by:

Frontiers Editorial Office, Frontiers Media SA, Switzerland

Copyright © 2022 Li, Wang, Sun, Xiao, Cao, Li, Ma, Zhang, Wang, Lian and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Hongli Lian, hllian@sjtu.edu.cn; Shiping Wang, fruit@sjtu.edu.cn

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.