Variability at the electron microscopic level in leaves of members of the genus Vitis

Ultrastructural leave features of grapevine cultivars (<em>Vitis vinifera</em> L. ssp. <em>vinifera</em>)

“…The abaxial surfaces revealed more morphological differences especially with respect to erect and prostrate hairs, as shown in Figure 5 for the white grapevine genotypes and in Figure 6 for red ones. Stomata were only found on the abaxial surface of all examined grapevine leaves, hypostomatic leaves being a characteristic feature of Vitis vinifera (Boso et al, 2011].…”

“…In Table 1, occurrence of the two types of hairs and their density are listed for all cultivars, assigning the descriptors for hair density according to the Organisation Internationale de la Vigne et du Vin (OIV Descriptor List, 2 nd edition 2001]: 1 = none or very low, 3 = low, 5 = medium, 7 = high, 9 = very high. Boso et al, [2011] claimed that the trichomes of grapevine are characteristic features for each genotype, and that reclining trichomes consist of β-1,3-glucans, the main one being callose, an unbranched 1,3-β-D-glucose (Stasinopoulos et al, 1999]. We could support this by staining reclining hairs with aniline blue, a substance known for mainly targeting β-1,3-glucans (Diez-Navajas et al, 2007].…”

“…Few publications such as Bensalem-Fnayou et al, [2009] or Boso et al, [2011] describe microscopic examination of grapevine leaves using SEM and AFM techniques, while there is quite a number of reports on ultrastructural investigations of grape berries. Grapevine as a highly economic crop with its enormous pesticide consumption is predestined to be examined with these tools, thus it seems contradictory that barely no evidence about the surface ultrastructure of leaves of Vitis vinifera varieties exists.…”

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

“…Although there are some differences in the morphological and anatomical characteristics between the cultivars of Vitis vinifera [72][73][74], the leaves of this species are commonly large, alternate, petiolate with palmately lobed, which may appear to be shaped like a hand (Figure 3). In some countries around the world (mainly in Turkey, Greece and Middle Eastern countries), the inclusion of vine leaf in the human diet used as an ingredient for the preparation of dishes [8] is already a reality, endowing the consumer with health benefits.…”

“…Although there are some differences in the morphological and anatomical characteristics between the cultivars of Vitis vinifera [72][73][74], the leaves of this species are commonly large, alternate, petiolate with palmately lobed, which may appear to be shaped like a hand (Figure 3). On the leaves internal anatomy, the leaf consists of a vascular system (it has several major veins, all of which depart from the same point at the base of the limbus), parenchymatous (mesophyll) and mechanical supporting tissues and also dermal tissues in the form of a persistent epidermis.…”