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",
    note = "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;",
    year = "2010",
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    language = "English",
    volume = "16",
    pages = "469--476",
    journal = "Australian Journal of Grape and Wine Research",
    issn = "1322-7130",
    publisher = "Wiley-Blackwell",
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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

    U2 - 10.1111/j.1755-0238.2010.00108.x

    DO - 10.1111/j.1755-0238.2010.00108.x

    M3 - Article

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    EP - 476

    JO - Australian Journal of Grape and Wine Research

    JF - Australian Journal of Grape and Wine Research

    SN - 1322-7130

    IS - 3

    ER -