Spatiotemporal changes in the accumulation of sugar and potassium within individual 'Sauvignon Blanc' (Vitis Vinifera L.) berries

Zelmari A. Coetzee, Rob R. Walker, Alain Deloire, Simon J. Clarke, Celia Barril, Suzy Y. Rogiers

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2 Citations (Scopus)
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Abstract

It has been speculated that there may be a link between the transport of sugar and potassium into grape berries during ripening as they exhibit similar accumulation patterns. It is unclear if this proposed link is apparent in individual grape berries and in the grape berry compartments. Single grape berries were therefore analysed for sugar and potassium content and concentration within the skin, seeds and the pulp from pre-veraison until harvest. Sugar and potassium had similar accumulation patterns and positive relationships were confirmed between the sugar and potassium content within individual berries and compartments. The sugar content in the grape berry, however, increased 5-fold during ripening whereas the potassium content only doubled. Both sugar and potassium increased with berry size, suggesting a ternary relationship with berry water. The high variability in sugar and potassium contents between berries however affirms plasticity in their accumulation within individual berries.

Original languageEnglish
Pages (from-to)189-195
Number of pages7
JournalVitis - Journal of Grapevine Research
Volume56
Issue number4
DOIs
Publication statusPublished - 09 May 2017

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Vitis
Vitis vinifera
small fruits
Fruit
Potassium
potassium
sugars
grapes
ripening
sugar content
pulp
seeds
Skin
Water

Cite this

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title = "Spatiotemporal changes in the accumulation of sugar and potassium within individual 'Sauvignon Blanc' (Vitis Vinifera L.) berries",
abstract = "It has been speculated that there may be a link between the transport of sugar and potassium into grape berries during ripening as they exhibit similar accumulation patterns. It is unclear if this proposed link is apparent in individual grape berries and in the grape berry compartments. Single grape berries were therefore analysed for sugar and potassium content and concentration within the skin, seeds and the pulp from pre-veraison until harvest. Sugar and potassium had similar accumulation patterns and positive relationships were confirmed between the sugar and potassium content within individual berries and compartments. The sugar content in the grape berry, however, increased 5-fold during ripening whereas the potassium content only doubled. Both sugar and potassium increased with berry size, suggesting a ternary relationship with berry water. The high variability in sugar and potassium contents between berries however affirms plasticity in their accumulation within individual berries.",
keywords = "'Sauvignon Blanc', Berry compartments, Grape berries, Potassium, Soluble sugars",
author = "Coetzee, {Zelmari A.} and Walker, {Rob R.} and Alain Deloire and Clarke, {Simon J.} and Celia Barril and Rogiers, {Suzy Y.}",
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T1 - Spatiotemporal changes in the accumulation of sugar and potassium within individual 'Sauvignon Blanc' (Vitis Vinifera L.) berries

AU - Coetzee, Zelmari A.

AU - Walker, Rob R.

AU - Deloire, Alain

AU - Clarke, Simon J.

AU - Barril, Celia

AU - Rogiers, Suzy Y.

N1 - Includes bibliographical references.

PY - 2017/5/9

Y1 - 2017/5/9

N2 - It has been speculated that there may be a link between the transport of sugar and potassium into grape berries during ripening as they exhibit similar accumulation patterns. It is unclear if this proposed link is apparent in individual grape berries and in the grape berry compartments. Single grape berries were therefore analysed for sugar and potassium content and concentration within the skin, seeds and the pulp from pre-veraison until harvest. Sugar and potassium had similar accumulation patterns and positive relationships were confirmed between the sugar and potassium content within individual berries and compartments. The sugar content in the grape berry, however, increased 5-fold during ripening whereas the potassium content only doubled. Both sugar and potassium increased with berry size, suggesting a ternary relationship with berry water. The high variability in sugar and potassium contents between berries however affirms plasticity in their accumulation within individual berries.

AB - It has been speculated that there may be a link between the transport of sugar and potassium into grape berries during ripening as they exhibit similar accumulation patterns. It is unclear if this proposed link is apparent in individual grape berries and in the grape berry compartments. Single grape berries were therefore analysed for sugar and potassium content and concentration within the skin, seeds and the pulp from pre-veraison until harvest. Sugar and potassium had similar accumulation patterns and positive relationships were confirmed between the sugar and potassium content within individual berries and compartments. The sugar content in the grape berry, however, increased 5-fold during ripening whereas the potassium content only doubled. Both sugar and potassium increased with berry size, suggesting a ternary relationship with berry water. The high variability in sugar and potassium contents between berries however affirms plasticity in their accumulation within individual berries.

KW - 'Sauvignon Blanc'

KW - Berry compartments

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KW - Potassium

KW - Soluble sugars

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