Yin Liu, Stephen Tyerman, Leigh Schmidtke, S. Rogiers
{"title":"成熟后期葡萄浆果脱水受栽培品种影响,可能与能量调节和离子平衡有关","authors":"Yin Liu, Stephen Tyerman, Leigh Schmidtke, S. Rogiers","doi":"10.20870/oeno-one.2024.58.1.7823","DOIUrl":null,"url":null,"abstract":"Climate warming and drought may alter the progression of sugar accumulation by the grape berry, and contribute to pre-harvest berry shrivel and cell vitality loss which were hypothesised to be associated with solute accumulation cessation and energy status in the berries. To explore the relationship between energy and cultivar-dependent berry cell death, we characterised the variations of pericarp constituents and energy status across five time points, five ripening phases, and three cultivars with various levels of berry shrivel and cell death. Grape berries of Shiraz, Chardonnay and Flame Seedless at the Eichorn-Lorenz stages 33 to 39 were sampled at 5:00, 9:00, 13:00, 17:00 and 21:00 on each sampling day, which were used in the analysis of water percentage, adenosine triphosphate (ATP), ethanol, sugar, L-malic acid, as well as elements with vascular mobility, including potassium (K) and sodium (Na). Shiraz and Chardonnay ceased accumulating sugar and phloem mobile elements during the later ripening phase, while Flame Seedless did not undergo water loss or cease to accumulate solutes in pericarps. Shiraz berry ripening was distinguished by greater pericarp water loss, ATP reduction, increased ion disorder susceptibility as indicated by a lower K/Na ratio, and higher ethanol concentration in the later ripening phase. The Chardonnay pericarp contained the highest ATP concentration and K/Na ratio among the three cultivars. The Flame Seedless pericarp maintained a low but stable K/Na ratio throughout berry ripening. Berry ripening phase impacted the diurnal variations of pericarp water percentage and ATP concentration. The results indicated that energy regulation and ionic homeostasis may be associated with cultivar-dependent grape pericarp hydration, solute accumulation and cell vitality during berry ripening.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2000,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cultivar-dependent grape berry dehydration in later ripening phases may be associated with energy regulation and ionic homeostasis\",\"authors\":\"Yin Liu, Stephen Tyerman, Leigh Schmidtke, S. 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Grape berries of Shiraz, Chardonnay and Flame Seedless at the Eichorn-Lorenz stages 33 to 39 were sampled at 5:00, 9:00, 13:00, 17:00 and 21:00 on each sampling day, which were used in the analysis of water percentage, adenosine triphosphate (ATP), ethanol, sugar, L-malic acid, as well as elements with vascular mobility, including potassium (K) and sodium (Na). Shiraz and Chardonnay ceased accumulating sugar and phloem mobile elements during the later ripening phase, while Flame Seedless did not undergo water loss or cease to accumulate solutes in pericarps. Shiraz berry ripening was distinguished by greater pericarp water loss, ATP reduction, increased ion disorder susceptibility as indicated by a lower K/Na ratio, and higher ethanol concentration in the later ripening phase. The Chardonnay pericarp contained the highest ATP concentration and K/Na ratio among the three cultivars. The Flame Seedless pericarp maintained a low but stable K/Na ratio throughout berry ripening. Berry ripening phase impacted the diurnal variations of pericarp water percentage and ATP concentration. 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Cultivar-dependent grape berry dehydration in later ripening phases may be associated with energy regulation and ionic homeostasis
Climate warming and drought may alter the progression of sugar accumulation by the grape berry, and contribute to pre-harvest berry shrivel and cell vitality loss which were hypothesised to be associated with solute accumulation cessation and energy status in the berries. To explore the relationship between energy and cultivar-dependent berry cell death, we characterised the variations of pericarp constituents and energy status across five time points, five ripening phases, and three cultivars with various levels of berry shrivel and cell death. Grape berries of Shiraz, Chardonnay and Flame Seedless at the Eichorn-Lorenz stages 33 to 39 were sampled at 5:00, 9:00, 13:00, 17:00 and 21:00 on each sampling day, which were used in the analysis of water percentage, adenosine triphosphate (ATP), ethanol, sugar, L-malic acid, as well as elements with vascular mobility, including potassium (K) and sodium (Na). Shiraz and Chardonnay ceased accumulating sugar and phloem mobile elements during the later ripening phase, while Flame Seedless did not undergo water loss or cease to accumulate solutes in pericarps. Shiraz berry ripening was distinguished by greater pericarp water loss, ATP reduction, increased ion disorder susceptibility as indicated by a lower K/Na ratio, and higher ethanol concentration in the later ripening phase. The Chardonnay pericarp contained the highest ATP concentration and K/Na ratio among the three cultivars. The Flame Seedless pericarp maintained a low but stable K/Na ratio throughout berry ripening. Berry ripening phase impacted the diurnal variations of pericarp water percentage and ATP concentration. The results indicated that energy regulation and ionic homeostasis may be associated with cultivar-dependent grape pericarp hydration, solute accumulation and cell vitality during berry ripening.
OENO OneAgricultural and Biological Sciences-Food Science
CiteScore
4.40
自引率
13.80%
发文量
85
审稿时长
13 weeks
期刊介绍:
OENO One is a peer-reviewed journal that publishes original research, reviews, mini-reviews, short communications, perspectives and spotlights in the areas of viticulture, grapevine physiology, genomics and genetics, oenology, winemaking technology and processes, wine chemistry and quality, analytical chemistry, microbiology, sensory and consumer sciences, safety and health. OENO One belongs to the International Viticulture and Enology Society - IVES, an academic association dedicated to viticulture and enology.