The role of light in the regulation of ascorbate metabolism during berry development in the cultivated grapevine Vitis vinifera L.

2011 ◽  
Vol 91 (9) ◽  
pp. 1712-1721 ◽  
Author(s):  
Vanessa J Melino ◽  
Matthew A Hayes ◽  
Kathleen L Soole ◽  
Christopher M Ford
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Berry Development ◽  
Role Of Light ◽  
Ascorbate Metabolism

scholarly journals Identification and expression analysis of genes associated with the early berry development in the seedless grapevine (Vitis vinifera L.) cultivar Sultanine

Plant Science ◽  
2010 ◽  
Vol 179 (5) ◽  
pp. 510-519 ◽  
Author(s):  
Danielle Costenaro-da-Silva ◽  
Gisele Passaia ◽  
João A.P. Henriques ◽  
Rogério Margis ◽  
Giancarlo Pasquali ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Expression Analysis ◽  
Vitis Vinifera L ◽  
Berry Development

scholarly journals The Effect of Elevated CO2 on Berry Development and Bunch Structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon

2020 ◽  
Vol 10 (7) ◽  
pp. 2486 ◽  
Author(s):  
Yvette Wohlfahrt ◽  
Susanne Tittmann ◽  
Dominik Schmidt ◽  
Doris Rauhut ◽  
Bernd Honermeier ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Vitis Vinifera ◽  
Elevated Co2 ◽  
Fruit Quality ◽  
Growth And Yield ◽  
Nutrition Status ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Berry Development ◽  
Non Invasive

Carbon dioxide (CO2) as one of the main factors driving climate change is known to increase grapevine growth and yield and could, therefore, have an impact on the fruit quality of vines. This study reports the effects of elevated CO2 (eCO2) on berry development and bunch structure of two grapevine cultivars (Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon) within the VineyardFACE (Free-Air Carbon Dioxide enrichment) experiment, using must analysis and non-invasive fluorescence sensor technology. Berry development was examined on five dates over three consecutive years by analyzing total soluble solids (TSS), pH, total acidity, organic acids, nutrition status, and non-invasive Multiplex measurements. Before harvest, secondary bunches were collected to examine bunch and berry parameters. Results showed that eCO2 had little impact on berry composition of Riesling and Cabernet Sauvignon during berry development, which could be related to bunch structure or single berry weight within single seasons. Elevated CO2 (eCO2) did not result in modified TSS accumulation during ripening but was directly related to the chlorophyll index SFR_R. Higher single berry weights (SBW), higher malic acid (MA), and lower tartaric acid (TAA) were examined at some stages during development of berries under eCO2 levels. Our study provides evidence that eCO2 did alter some bunch and berry parameters without a negative impact on fruit quality.

Cloning and characterisation of grapevine (Vitis vinifera L.) MADS-box genes expressed during inflorescence and berry development

Plant Science ◽  
2002 ◽  
Vol 162 (6) ◽  
pp. 887-895 ◽  
Author(s):  
Paul K Boss ◽  
Elisabetta Sensi ◽  
Chi Hua ◽  
Chris Davies ◽  
Mark R Thomas
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Berry Development ◽  
Mads Box ◽  
Mads Box Genes

scholarly journals (Z)-3-Hexenyl Butyrate Induces Stomata Closure and Ripening in Vitis vinifera

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1122
Author(s):  
Celia Payá ◽  
M. Pilar López-Gresa ◽  
Diego S. Intrigliolo ◽  
Ismael Rodrigo ◽  
José María Bellés ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Field Experiments ◽  
Negative Impact ◽  
Block Design ◽  
Stomatal Closure ◽  
Total Yield ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Randomized Block Design

Agronomy solutions for modifying pre-harvest grape ripening are needed for a more sustainable viticulture. Field experiments were performed in Vitis vinifera L. vines to study the effect of the previously described stomata-closing compound (Z)-3-hexenyl butyrate (HB). Exogenous treatments at different doses were periodically carried out using a randomized block design. Firstly, we observed that HB was able to induce stomatal closure in grapevine plants. Under field conditions, the application of HB around veraison induced a higher color intensity in berries, and vines treated at higher doses reached this stage earlier than the un-treated controls. There was also a clear increase in both grape anthocyanin concentration and total soluble solids without having a negative impact on total yield. We therefore, confirm the role of HB as a universal natural stomatal closure compound and propose a new use for HB in viticulture as a ripening inducer, by accelerating anthocyanin accumulation.

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