Development of the grape berry. II. Changes in diameter and deformability during veraison

Abstract

Berries of Vitis vinifera, cvv. Muscat Gordo Blanco and Doradillo, were measured at close intervals (during the day or daily) sequentially while on the vine. Measurements of berry diameter and deformability showed that : (a) There were large diurnal fluctuations due to a decrease in diameter and an increase in softening during the day, both recovering by nightfall. (b) There was a prolonged and steady increase in diameter of 0.043 mm day-1, which was ended by a spurt of growth (an increase of about 0.25 mm during one day), followed then by a second prolonged increase at a new rate of 0.090 mm day-1. (c) Softening, as revealed by deformability, which was initially low, was heralded by a sudden increase followed by a steady daily increase for more than a week. (d) The increase in deformability usually, though not always, preceded the increase in diameter, the median difference being 6 days. (e) There was no evidence of a relationship between the time of softening and vascular proximity of berries on the bunch.

Changes in Cell Wall Composition during Ripening of Grape Berries

“…The doublesigmoidal pattern normally seen during the development of individual berries was not obvious here (Fig. 1A) and was probably masked not only by the averaging of values for 50 berries, but also because berries were sampled only once every 2 weeks (Coombe and Bishop, 1980;Coombe, 1992). Nevertheless, the onset of ripening, or veraison, was clearly indicated by the relatively sudden increase in soluble solids and by the concomitant increase in berry deformability, which occurred at 58 dpa (Fig.…”

“…The onset of ripening in grape berries varies between bunches and even between individual berries in the same bunch (Coombe and Bishop, 1980;Coombe, 1992). To minimize the effects of this variation on physical and chemical analyses, bunches that flowered at the same time were tagged and used to provide samples at different stages of berry development.…”

“…Using juice squeezed from each berry,°Brix (percent soluble sugar) was measured using a hand-held refractometer (Leica) that had been calibrated against standard Suc solutions. Deformability (the degree of softness) was measured using skin-fold calipers according to the method of Coombe and Bishop (1980).…”

Identification and Characterization of a Fruit-Specific, Thaumatin-Like Protein That Accumulates at Very High Levels in Conjunction with the Onset of Sugar Accumulation and Berry Softening in Grapes

“…No more than 10% of a particular vine's bunches were harvested. A 50-berry sample, consisting of five berries taken from the top, middle, and bottom of each bunch, was subjected to berry weight and deformability measurements as previously described by Coombe and Bishop (1980). The remaining berries were frozen in liquid N, and powdered in a blender (Waring) before storage at -70°C.…”

Berry Abscission in Vitis vinifera L. cv. Waltham Cross: Changes in Abscission-related Factors during Berry Development

“…In addition to the TSS level that remained almost constant and the TA level that increased to its maximum, these two phases can also be characterised by an increase in FRF. Although the term veraison is used by French viticulturists to denote the change in skin colour of grape berries from green, it is convenient to use this term in a wider context to embody the group of developmental changes evident during this stage (Coombe & Bishop, 1980). These additional changes include renewed expansion in berry size, a reduction in firmness, a loss of chlorophyll, an accumulation of flavonoids in the skin, an increase in glucose and fructose, and a decrease in tartaric and malic acids.…”