Diurnal change of tartrate dissimilation during the ripening of grapes

Takimoto, K.; Saito, Kazumi; Kasai, Zenzaburo

doi:10.1016/s0031-9422(00)84372-1

Cited by 12 publications

(8 citation statements)

References 17 publications

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“…Although potassium concentrations in the leaves decrease during the latter part of the season (Williams and Biscay 1991), it is possible that the formation of insoluble tartrates (salts) (Ruffner 1982a) may have increased in the leaves with age, as found for berries (Saito and Kasai 1968). Although such tartaric acid salts would apparently not be readily remetabolised by enzymes, data indicate that the free acid is not biochemically inert and that it can be metabolised to CO 2 , at least in berries (Saito and Kasai 1968, Takimoto et al 1976, Gutiérrez-Granda and Morrison 1992. However, Ruffner (1982a) and Ruffner et al (1983) questioned the re-metabolism of tartaric acid.…”

Section: Resultsmentioning

confidence: 99%

Assimilate transport in grapevines -effect of phloem disruption

Hunter

Ruffner²

2001

Aust J Grape Wine Res

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Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions was investigated during the growth season by quantifying individual sugars and organic acids in mature leaves, shoot bark and berries, as affected by girdling the shoot just above the bunches. Tissue was sampled at berry set, pea size, veraison and ripeness stages of the vine. Invertase activity was determined in the shoot bark at ripeness. In the leaves, malic acid concentrations reached lowest levels at pea size, but increased thereafter. Tartaric acid decreased after peaking at pea size stage. Tartaric acid concentrations increased with girdling. Despite the increase in leaf age, sucrose concentrations remained virtually stable during the season, emphasising the importance of mature leaves for nourishing bunches. Girdling resulted in a build‐up of sucrose in the leaves. In the bark, malic and tartaric acid stayed more or less the same during the growth period, but increased above the girdle. As a result of phloem disruption, sucrose also increased. The increase in glucose and tartaric acid is believed to result from catabolic cleavage of sucrose by invertase. Invertase activity was evident in the bark (of mature Harslevelü vines) at ripeness, which may indicate involvement in osmotic adjustments and gradients in the bark/phloem structure. In the berries, malic and tartaric acids reached peak concentrations at pea size. The volume increase during the ripening period, and in the case of malic acid also respiratory loss, resulted in a decrease in organic acid concentration. Malic acid continued to decrease after the initial decline, whereas tartaric acid stayed virtually stable. Girdling had no marked effect on organic acid accumulation in the berries. Sucrose concentrations were low during the first part of the season, but increased thereafter. Sucrose concentrations during ripening increased with girdling, which may represent a concentration effect and/or import from the rest of the vine. Sucrose concentrations (in mature Harslevelü vines) were indeed lower below than above the girdle. Comparison of sucrose concentrations in the leaves, bark and berries showed the existence of a decreasing concentration gradient, in line with the source:sink transport concept. An equally prominent decrease in sucrose:glucose ratio in the berries from the start of the ripening period indicates that vacuolar integrity (compartmentation) was affected in the ripening berry, most probably allowing hydrolysis of sucrose by invertase and decreasing osmotic potential within the berry. The results provide further evidence for the hypothesis of an osmotic gradient driven transport to the berry.

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Section: Resultsmentioning

confidence: 99%

Assimilate transport in grapevines -effect of phloem disruption

Hunter

Ruffner²

2001

Aust J Grape Wine Res

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“…Thus, except for BS berries, the low tartaric acids in other shriveled, especially the LBSN berries indicated that they either developed a reduced ability to synthesize tartaric acids with maturity or incurred reduced translocation from leaves. Other possibility is the altered metabolic processes in the berries [96] involving the conversion of tartaric to malic acid as it has been reported to occurs in grape leaves [130] indicating that tartaric acid is not biochemically inert [131].…”

Section: Compositional Changes In Disordered Berriesmentioning

confidence: 99%

Not All Shrivels Are Created Equal—Morpho-Anatomical and Compositional Characteristics Differ among Different Shrivel Types That Develop during Ripening of Grape (<i>Vitis vinifera</i> L.) Berries

Bondada¹,

Keller²

2012

AJPS

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An understanding of physiological disorders associated with ripening of fruits triggered by abiotic stress relies on anatomical and physico-chemical analyses, as it provides insights into their origin and probable causes. The objective of this study was to analyze different ripening disorders of grape (Vitis vinifera L.) berries by dissecting their morphoanatomy, shriveling nature, and composition. Four well-defined disorders-sunburn, prolonged dehydration (PD), lateseason bunch stem necrosis (LBSN), and berry shrivel (BS) were analyzed in field-grown grapevines of the cultivar Cabernet Sauvignon. Early bunch stem necrosis (EBSN) that occurred before ripening was also included in the study. Unlike healthy spherical berries, the pericarp of disordered berries except for sunburn shriveled causing concomitant reductions in fresh weight and volume. The exocarp of PD berries developed well-ordered indentations as distinct from the wrinkles in LBSN berries, whereas BS berries were flaccid with numerous skin folds. The epicuticular wax occurred as upright platelets in all shrivel forms excluding the sun-exposed hemisphere of sunburned berries. A chlorophyllous inflorescence framework persisted in all shrivel forms but in LBSN, wherein the necrotic regions developed tylosis. Unlike the translucent mesocarp of healthy, sunburned, and PD berries, the mesocarp was collapsed in BS and LBSN berries, nevertheless all had well-developed seeds. The composition of healthy berries was optimal, whereas the disordered berries were compositionally distinct from each other, which as a whole differed from the healthy berries. The BS berries had the lowest sugar content, and although sugar concentration was higher in LBSN, sunburned and PD berries, sugar amount per berry was highest in the healthy berries, the same was true for hexoses. Healthy and BS berries exhibited highest amounts of tartaric acid followed by sunburn and PD berries, whereas the LBSN berries had the lowest values. Conversely, healthy and PD berries had the highest amounts of malic acid followed by LBSN, sunburn and BS berries, which collectively displayed similar amounts. The PD berries exhibited the highest calcium content followed by LBSN, healthy, and finally BS and sunburned berries. A linear relationship existed between potassium (K) and pH of the berries. The PD berries had the highest amounts of K followed by healthy, sunburn, LBSN, and BS berries. Overall, the results reported here provided combined morpho-anatomical and compositional analyses of different shrivel types that occurred during a single growing season. Such analysis is needed to make a progress on understanding these ripening disorders culminating in the development of remedial measures.

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“…Recently, we proposed a mechanism for TA dissimilation in grape leaves (32). Exogenously supplied ['4CJTA is readily dissimilated to "CO2 by grape berries (31) but only a small portion of the TA present in grape berries is utilized in this way once it has equilibrated with the physiological pool (24,31).In our previous paper concerning the biosynthesis of TA (25), we showed that [1-'4CJAA is an effective precursor of carboxyllabeled TA in ripening grape berries. We also noted that considerable 14C was found in TA after feeding [6-14C] Administration of Labeled Compounds.…”

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Conversion of Labeled Substrates to Sugars, Cell Wall Polysaccharides, and Tartaric Acid in Grape Berries

Saito¹,

Kasai²

1978

Plant Physiol.

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IU-_4CISucrose, myo_IU-'4Clinositol, 16-'4CI-and IU-14Clglucuronate, UDP-IU-_4Clglucuronate, IU-_4Clgluconate, and L-11-"4Clascorbic acid were fed into grape berries, Vids labruscs L. cv. Delaware, at intervals throughout the ripening process and incorporation of 14C into several metabolites was studied.IU-'4CISucrose was the most effectve precursor of cellulose in young grape berries and of glucose and fructose in mature berries. On the other hand, UDP-IU-_4Cjglucuronate was the best precursor of pectic substance, followed by 114Cjglucuronate and myo_IU-_4Clinositol. L-1-"4ClAscorbic acid was the most effective precursor of tartaric acid. In young berries, IU-"Cisucrose and IU-14Clgluconate also produced labeled tartaric acid, the latter a somewhat better precursor in the 3 weeks following flowering. The remaining test compounds were only poor sources of 14C for tartaric acid although all three, glucuronate, UDP-glucuronate, and myoinositol, were utilized by the grape berry for pectin biosynthesis.These results strongly indicate that tartaric acid is synthesized by a C-1 oxidation mechanism of hexose in young grape berries.Tartaric acid is a well known organic acid which accumulates in some species of higher plants (26,27). Nevertheless, the physiological role(s) of TA' as well as the biochemical basis of such role(s) remain obscure. One of the most familiar plants which accumulate TA is the grape.The content of TA in a plant reflects its balance of TA assimilation and dissimilation. Recently, we proposed a mechanism for TA dissimilation in grape leaves (32). Exogenously supplied ['4CJTA is readily dissimilated to "CO2 by grape berries (31) but only a small portion of the TA present in grape berries is utilized in this way once it has equilibrated with the physiological pool (24,31).In our previous paper concerning the biosynthesis of TA (25), we showed that [1-'4CJAA is an effective precursor of carboxyllabeled TA in ripening grape berries. We also noted that considerable 14C was found in TA after feeding [6-14C] Administration of Labeled Compounds. Labeled compounds were introduced into vine-attached grape clusters by means of cotton thread as described in a previous paper (25). Young grape berries (20-50 days after flowering) were given 2 ,uCi while mature berries (60-90 days after flowering) were given 4 ,uCi of each "Csubstrate. Berry clusters were harvested 48 hr after feeding. Experiment I. To identify the most labeled berries in a freshly harvested cluster, the peduncle of each berry was detached and analyzed for 14C individually by suspension in a vial ofscintillation solution. Then, several of the most intensively labeled berries (totaling 1 g in fresh wt) were selected as samples for 14C analysis.Labeled berries were lyophilized and their 14C constituents fractionated by the procedure outlined in Figure 1. In this procedure, freeze-dried berries were ground in a mortar and extracted successively with 80%o ethyl alcohol (fraction 1), H20 (fractions 2 and 3), hot H20 (fraction 4), and hot ED...

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Diurnal change of tartrate dissimilation during the ripening of grapes

Cited by 12 publications

References 17 publications

Assimilate transport in grapevines -effect of phloem disruption

Assimilate transport in grapevines -effect of phloem disruption

Not All Shrivels Are Created Equal—Morpho-Anatomical and Compositional Characteristics Differ among Different Shrivel Types That Develop during Ripening of Grape (<i>Vitis vinifera</i> L.) Berries

Conversion of Labeled Substrates to Sugars, Cell Wall Polysaccharides, and Tartaric Acid in Grape Berries

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Diurnal change of tartrate dissimilation during the ripening of grapes

Cited by 12 publications

References 17 publications

Assimilate transport in grapevines -effect of phloem disruption

Assimilate transport in grapevines -effect of phloem disruption

Not All Shrivels Are Created Equal—Morpho-Anatomical and Compositional Characteristics Differ among Different Shrivel Types That Develop during Ripening of Grape (&lt;i&gt;Vitis vinifera&lt;/i&gt; L.) Berries

Conversion of Labeled Substrates to Sugars, Cell Wall Polysaccharides, and Tartaric Acid in Grape Berries

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Not All Shrivels Are Created Equal—Morpho-Anatomical and Compositional Characteristics Differ among Different Shrivel Types That Develop during Ripening of Grape (<i>Vitis vinifera</i> L.) Berries