Measurement of trans-membrane and trans-tissue voltages in the Shiraz berry mesocarp (Grape berry electric potentials: berry energetics associated with potassium accumulation)

Yin Liu, Suzy Rogiers, Leigh Schmidtke, Steve Tyerman

Research output: Other contribution to conferencePoster

Abstract

Background: Potassium (K+) is the most abundant cation in the grape berries, undertaking important physiological roles, including the enzyme's cofactor in metabolisms, osmotic potential regulation and membrane electric potential maintenance. In mid to late ripening, sugar and K+ accumulation into the berry slows and is eventually completed. During late ripening, Shiraz mesocarp cells die within the central region of the berry. The cessation of K+ import may be a contributing factor to this loss in cell vitality. Many K+ trans-membrane transporters and channels are regulated by the membrane voltage. Energised cells generate electric potentials across membranes, promoting the K+ intake by the more negative voltages (membrane inside). The declined berry respiration and enhanced berry hypoxia in the later stage of ripening could limit the energy for K+ transport within the berry. To characterise berry energy status, which is theoretically correlated with K+ import and accumulation, we measured trans-membrane voltage (Vm) and trans-tissue voltage (Vt) in the mesocarp during Shiraz berry development.
Conclusion: Grape berry electric potentials (Vm and Vt) may indicate berry energy status, undergoing a raise in the early ripening stage followed by a subsequent decline during the later stages. The uneven distribution of the Vm between living berry compartments may be correlated with oxygen concentration, which could impact on K+ transport within berries. The decline in Vm and Vt during the late-ripening and senescence stages could be associated with the cessation of K+ import into berries as well as mesocarp cell death. The Vm and Vt trends were the result of multiple structures and factors in berries, including the functions of vascular and mesocarp tissues, as well as the solute concentration.
Original languageEnglish
Publication statusPublished - 23 Jun 2021
EventMacrowine 2021 - Virtual
Duration: 23 Jun 202130 Jun 2021
https://macrowine2020.com/
https://www.infowine.com/docs/Macrowine-Guide-2021.pdf (Conference program)

Conference

ConferenceMacrowine 2021
Period23/06/2130/06/21
OtherMacrowine 2021 will take place in June 23-30 2021, held in virtual mode.

As you all know, this edition of Macrowine was originally foreseen in presence in Verona, in June 2020. In addition to an outstanding scientific program, the event was offering a beautiful location and a fantastic experience of culture, history, traditional food, as well as unforgettable wine tastings.
Unfortunately, the COVID pandemic forced us to first postpone the congress to 2021, and finally to switch it to virtual mode. We really regret not having been allowed to host the Macrowine community at our best, but we are now working to turn this drawback into an opportunity to experiment a new model of scientific congress.
The program of Macrowine 2021 virtual congress will feature a mix of pre-recorded contributions, live presentations and interactive roundtables, with the aim of exploiting the potentialities of the virtual environment, with less time restrictions and increased possibility to reach a broader audience.
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