The Regulation of Set and Development of the Grape Berry

Coombe, B. G.

doi:10.17660/actahortic.1973.34.36

Cited by 88 publications

(64 citation statements)

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“…The growth of the grape berry is characterized by two successive sigmoid curves, with a plateau inbetween corresponding to three stages of development (Coombe, 1973) (Fig. 1).…”

Section: Introductionmentioning

confidence: 99%

Changes in grape seed polyphenols during fruit ripening

Kennedy¹,

Matthews²,

Waterhouse³

2000

Phytochemistry

329

298

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“…The growth of the grape berry is characterized by two successive sigmoid curves, with a plateau inbetween corresponding to three stages of development (Coombe, 1973) (Fig. 1).…”

Section: Introductionmentioning

confidence: 99%

Changes in grape seed polyphenols during fruit ripening

Kennedy¹,

Matthews²,

Waterhouse³

2000

Phytochemistry

329

298

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“…The grape berry is somewhat unusual in that it softens at the same time as it expands during the second growth, or ripening, phase. The onset of the second growth phase is referred to as "verai-son," which is a viticultural term that describes the point at which a number of developmental events are initiated, including the accumulation of sugars, a decrease in organic acids, color development, berry expansion, and softening (Coombe, 1973).…”

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confidence: 99%

Changes in Cell Wall Composition during Ripening of Grape Berries

et al. 1998

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Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositions, and for changes in the composition and solubility of constituent polysaccharides during development. Increases in protein content after veraison were accompanied by an approximate 3-fold increase in hydroxyproline content. The type I arabinogalactan content of the pectic polysaccharides decreased from approximately 20 mol % of total wall polysaccharides to about 4 mol % of wall polysaccharides during berry development. Galacturonan content increased from 26 to 41 mol % of wall polysaccharides, and the galacturonan appeared to become more soluble as ripening progressed. After an initial decrease in the degree of esterification of pectic polysaccharides, no further changes were observed nor were there large variations in cellulose (30-35 mol % of wall polysaccharides) or xyloglucan (approximately 10 mol % of wall polysaccharides) contents. Overall, the results indicate that no major changes in cell wall polysaccharide composition occurred during softening of ripening grape berries, but that significant modification of specific polysaccharide components were observed, together with large changes in protein composition.

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“…With reference to the three stages of berry development as described by Coombe (1973;1976), the period from 27 to 54 DAFB can be considered as part of stages I and II of berry development, with stage III commencing shortly after 54 DAFB. 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.…”

Section: Resultsmentioning

confidence: 99%

“…The numerous physiological and biochemical changes that occur during grape berry (Vitis vinifera L.) development have been subdivided into three growth stages (Coombe, 1973). The duration and manifestation of each growth stage varies according to cultivar and environmental conditions.…”

mentioning

confidence: 99%

“…Stage III extends from the beginning of ripening until the grapes are fully ripe, and is characterised by a sudden change in appearance and composition of the berries. During this stage there is an acceleration of berry growth, a decrease in berry firmness and an increase in deformability, as well as an increase in glucose and fructose contents (Coombe, 1973). Furthermore, decreases in the concentration of organic acids, loss of chlorophyll from the skin, accumulation of anthocyanins and a decrease in respiration rate take place during stage III (Winkler et al, 1974).…”

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confidence: 99%

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

Bürger¹,

Jacobs

Huysamer

et al. 2017

SAJEV

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During the 1999 season, changes in total soluble solids (TSS), titratable acids (TA), pedicel diameter, berry diameter, berry mass and fruit removal force (FRF) were determined at biweekly intervals from 27 until 111 days after full bloom (DAFB) for Waltham Cross table grapes. In addition, at each assessment stage, grape bunches were detached and held in the dark at about 25°C for 80 h. Thereafter, moisture loss, FRF, berry abscission potential as well as percentage berry abscission were determined. During stages I and II of fruit growth (27 to 54 DAFB), TSS did not change significantly, while TA increased. FRF increased significantly during this early stage of berry development, indicating a strengthening of the abscission zone tissue. During stage III (after 54 DAFB), a decline in FRF occurred, which coincided with a perceptible increase in TSS and a decrease in TA. Berry mass increased significantly from 27 to 111 DAFB. Pedicel diameter only increased significantly for the period 27 to 41 DAFB, while berry diameter increased significantly for the period 27 to 97 DAFB. Grapes sampled at 27 DAFB had a significantly lower FRF and significantly higher levels of berry abscission and moisture loss after the 80-hour period in the dark, compared with grapes sampled at a later stage. At 27 DAFB, the abscission zone developed between the pedicel and the rachis, thereafter it developed between the pedicel and the berry. Although FRF did not change significantly as berries ripened (from 83 to 111 DAFB), abscission potential and percentage berry abscission were significantly higher for grapes harvested at 83 DAFB at a TSS of 12.3°Brix than for grapes harvested more mature, at a higher TSS. Moisture loss correlated significantly (P<0.0001) with berry abscission, with a correlation coefficient of 0.84. Berry abscission also correlated significantly (P<0.0001) with abscission potential, pedicel and berry diameter, FRF (at sampling), FRF (after 80 h) and berry mass, but not with TSS or TA.

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The Regulation of Set and Development of the Grape Berry

Cited by 88 publications

References 0 publications

Changes in grape seed polyphenols during fruit ripening

Changes in grape seed polyphenols during fruit ripening

Changes in Cell Wall Composition during Ripening of Grape Berries

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

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