Is weight loss in ripening grape berries cv. Shiraz caused by impeded phloem transport?

McCarthy, Michael; Coombe, B. G.

doi:10.1111/j.1755-0238.1999.tb00146.x

Cited by 57 publications

(57 citation statements)

References 13 publications

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“…These differences were mainly related to the common ripening trend of Shiraz that often reduces the average berry weight, as also found by others (McCarthy & Coombe, 1999;Guidoni & Hunter, 2012). However, no skin weight decrease was observed (Table 1).…”

Section: Chemical and Physical Evaluation Of The Grapes Harvested Frsupporting

confidence: 65%

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

et al. 2015

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Section: Chemical and Physical Evaluation Of The Grapes Harvested Frsupporting

confidence: 65%

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

et al. 2015

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“…According to Bondada et al (2005), a loss in appropriate driving force or hydrostatic gradient may be involved in the (partial) loss of active xylem function after véraison. Furthermore, xylem backflow from the berries back to the parent vine during the late ripening stages has been proposed by many (Lang & Thorpe, 1989;Schaller et al, 1992;Greenspan et al, 1996;McCarthy & Coombe, 1999;Rogiers et al, 2006;Tilbrook & Tyerman, 2009). A resumption of xylem inflow during the late ripening stages has also been suggested, presumably to match the diminishing phloem flow (Schaller et al, 1992;Rogiers et al, 2006).…”

Section: Introductionmentioning

confidence: 94%

Integrative Effects of Vine Water Relations and Grape Ripeness Level of Vitis vinifera L. cv. Shiraz/Richter 99. I. Physiological Changes and Vegetative-Reproductive Growth Balances

Hunter

Volschenk

Novello

et al. 2016

SAJEV

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“…Quite the contrary occurred in the flaccid berries of BS. Since phloem influx serves as the predominant source of water and solutes for the ripening berries to gain weight and volume after veraison [111], and the fact that BS berries accumulated meager amount of solutes (sugars), their shriveling phenomenon reflected more of a loss of phloem functionality after verasion [17,88] rather than sole involvement of water efflux either by cuticular transpiration or backflow into the vine as suggested for PD berries. Accordingly, the flaccidity of the pericarp originnated from a lack of continual turgor pressure required for expansive growth [112] and sugar accumulation [83], which failed to occur due to a decrease in mesocarp cell viability [106].…”

Section: Physical 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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Is weight loss in ripening grape berries cv. Shiraz caused by impeded phloem transport?

Cited by 57 publications

References 13 publications

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

Integrative Effects of Vine Water Relations and Grape Ripeness Level of Vitis vinifera L. cv. Shiraz/Richter 99. I. Physiological Changes and Vegetative-Reproductive Growth Balances

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

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Is weight loss in ripening grape berries cv. Shiraz caused by impeded phloem transport?

Cited by 57 publications

References 13 publications

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

Integrative Effects of Vine Water Relations and Grape Ripeness Level of Vitis vinifera L. cv. Shiraz/Richter 99. I. Physiological Changes and Vegetative-Reproductive Growth Balances

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

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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