Changes in susceptibility of grape berries to splitting are related to impaired osmotic water uptake associated with losses in cell vitality

Simon Clarke, William Hardie, Suzy Rogiers

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Background and Aims: High rainfall events after the onset of ripening commonly cause the skin of grape berries to split. The aim was to verify the suggestion, based on vineyard observations, that the susceptibility of grapes to splitting decreases during ripening, and to establish the role of cell vitality in this process.Methods and Results: The susceptibility of detached, ripening berries, cv. Shiraz, to splitting was assessed by immersing them in sucrose solutions or deionised water. At the onset of ripening, susceptibility to splitting was highest and decreased only slightly over 30 days. Thereafter, susceptibility decreased greatly until becoming negligible about 30 days later. Cell vitality within the pericarp, as determined by nitroblue tetrazolium staining, decreased from the onset of ripening.Conclusions: The reduction in the susceptibility of grape berries to splitting is attributed to a decrease in turgor-generating capacity within the berry as an increasing proportion of pericarp cells lose vitality. The loss of cell vitality corroborates previous evidence of this phenomenon, and indicates that this is ageneral feature of grape ripening.Significance of the Study: This study demonstrates the proportion of vital cells within the pericarp is the driver of turgor-induced splitting, in contrast to previous models in which the whole berry, enclosed in a semi-permeable skin, has been regarded as the osmotically functional system.
Original languageEnglish
Pages (from-to)469-476
Number of pages8
JournalAustralian Journal of Grape and Wine Research
Volume16
Issue number3
DOIs
Publication statusPublished - Oct 2010

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water uptake
grapes
ripening
pericarp
small fruits
cells
turgor
nitroblue tetrazolium
vineyards
sucrose
rain
water

Cite this

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title = "Changes in susceptibility of grape berries to splitting are related to impaired osmotic water uptake associated with losses in cell vitality",
abstract = "Background and Aims: High rainfall events after the onset of ripening commonly cause the skin of grape berries to split. The aim was to verify the suggestion, based on vineyard observations, that the susceptibility of grapes to splitting decreases during ripening, and to establish the role of cell vitality in this process.Methods and Results: The susceptibility of detached, ripening berries, cv. Shiraz, to splitting was assessed by immersing them in sucrose solutions or deionised water. At the onset of ripening, susceptibility to splitting was highest and decreased only slightly over 30 days. Thereafter, susceptibility decreased greatly until becoming negligible about 30 days later. Cell vitality within the pericarp, as determined by nitroblue tetrazolium staining, decreased from the onset of ripening.Conclusions: The reduction in the susceptibility of grape berries to splitting is attributed to a decrease in turgor-generating capacity within the berry as an increasing proportion of pericarp cells lose vitality. The loss of cell vitality corroborates previous evidence of this phenomenon, and indicates that this is ageneral feature of grape ripening.Significance of the Study: This study demonstrates the proportion of vital cells within the pericarp is the driver of turgor-induced splitting, in contrast to previous models in which the whole berry, enclosed in a semi-permeable skin, has been regarded as the osmotically functional system.",
keywords = "Cell degeneration, Fruit, Osmotic potential, Tetrazolium, Vitis vinifera",
author = "Simon Clarke and William Hardie and Suzy Rogiers",
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TY - JOUR

T1 - Changes in susceptibility of grape berries to splitting are related to impaired osmotic water uptake associated with losses in cell vitality

AU - Clarke, Simon

AU - Hardie, William

AU - Rogiers, Suzy

N1 - Imported on 12 Apr 2017 - DigiTool details were: month (773h) = Oct 2010; Journal title (773t) = Australian Journal of Grape and Wine Research. ISSNs: 1322-7130;

PY - 2010/10

Y1 - 2010/10

N2 - Background and Aims: High rainfall events after the onset of ripening commonly cause the skin of grape berries to split. The aim was to verify the suggestion, based on vineyard observations, that the susceptibility of grapes to splitting decreases during ripening, and to establish the role of cell vitality in this process.Methods and Results: The susceptibility of detached, ripening berries, cv. Shiraz, to splitting was assessed by immersing them in sucrose solutions or deionised water. At the onset of ripening, susceptibility to splitting was highest and decreased only slightly over 30 days. Thereafter, susceptibility decreased greatly until becoming negligible about 30 days later. Cell vitality within the pericarp, as determined by nitroblue tetrazolium staining, decreased from the onset of ripening.Conclusions: The reduction in the susceptibility of grape berries to splitting is attributed to a decrease in turgor-generating capacity within the berry as an increasing proportion of pericarp cells lose vitality. The loss of cell vitality corroborates previous evidence of this phenomenon, and indicates that this is ageneral feature of grape ripening.Significance of the Study: This study demonstrates the proportion of vital cells within the pericarp is the driver of turgor-induced splitting, in contrast to previous models in which the whole berry, enclosed in a semi-permeable skin, has been regarded as the osmotically functional system.

AB - Background and Aims: High rainfall events after the onset of ripening commonly cause the skin of grape berries to split. The aim was to verify the suggestion, based on vineyard observations, that the susceptibility of grapes to splitting decreases during ripening, and to establish the role of cell vitality in this process.Methods and Results: The susceptibility of detached, ripening berries, cv. Shiraz, to splitting was assessed by immersing them in sucrose solutions or deionised water. At the onset of ripening, susceptibility to splitting was highest and decreased only slightly over 30 days. Thereafter, susceptibility decreased greatly until becoming negligible about 30 days later. Cell vitality within the pericarp, as determined by nitroblue tetrazolium staining, decreased from the onset of ripening.Conclusions: The reduction in the susceptibility of grape berries to splitting is attributed to a decrease in turgor-generating capacity within the berry as an increasing proportion of pericarp cells lose vitality. The loss of cell vitality corroborates previous evidence of this phenomenon, and indicates that this is ageneral feature of grape ripening.Significance of the Study: This study demonstrates the proportion of vital cells within the pericarp is the driver of turgor-induced splitting, in contrast to previous models in which the whole berry, enclosed in a semi-permeable skin, has been regarded as the osmotically functional system.

KW - Cell degeneration

KW - Fruit

KW - Osmotic potential

KW - Tetrazolium

KW - Vitis vinifera

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DO - 10.1111/j.1755-0238.2010.00108.x

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EP - 476

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JF - Australian Journal of Grape and Wine Research

SN - 1322-7130

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