Journal articles: 'Grape berry development'

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Diakou-Verdin, Paraskevi, Jean-Pierre Carde, Jean-Pierre Gaudillère, François Barrieu, Nathalie Ollat, and Annick Moing. "Grape berry development : A review." OENO One 36, no. 3 (September 30, 2002): 109. http://dx.doi.org/10.20870/oeno-one.2002.36.3.970.

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Grape berry development is reviewed with special focus on berry growth, structure, substances imported, organic acid and sugar metabolism. Berry growth is divided into two growth periods. Berry structure and ultra structure are adapted to sink function. Exocarp cells are characterized by intensive metabolic capacities, flesh cells by a storage role. Early growth is highly sensitive to internal and external parameters. Berry size is largely defined during the first growth period. After "véraison", the berry becomes a major storage sink. Many changes occur in berry metabolism and gene expression. Genomic researches are promising to elucidate the mechanisms of berry development.

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Bashir, Shafia, and Nirmaljit Kaur. "The Biochemistry of Grape Berry Development." International Journal of Current Microbiology and Applied Sciences 7, no. 2 (February 10, 2018): 1692–99. http://dx.doi.org/10.20546/ijcmas.2018.702.204.

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Terrier, N., N. Issaly, F. Sauvage, A. Ageorges, and C. Romieu. "ASPECTS OF GRAPE BERRY DEVELOPMENT BIOENERGETICS." Acta Horticulturae, no. 526 (March 2000): 331–38. http://dx.doi.org/10.17660/actahortic.2000.526.35.

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Xie, Zhenqiang, Ziwen Su, Wenran Wang, Le Guan, Yunhe Bai, Xudong Zhu, Xicheng Wang, Haifeng Jia, Jinggui Fang, and Chen Wang. "Characterization of VvSPL18 and Its Expression in Response to Exogenous Hormones during Grape Berry Development and Ripening." Cytogenetic and Genome Research 159, no. 2 (2019): 97–108. http://dx.doi.org/10.1159/000503912.

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The sequence and structure of grape SBP-box-like18 (VvSPL18) were identified and characterized to explore its regulatory roles during grape berry development and ripening. Homologous conservation across diverse plant species was observed, and its potential function and modulated roles in grapes were investigated. The results showed that VvSPL18 has an ORF sequence of 1,137 bp, encodes 378 amino acids, and is located on chromosome 14 of grapevine. VvSPL18 has the closest relationship with its homolog in soybeans. The promoter of VvSPL18 contains cis-elements responsive to gibberellins (GA) and salicylic acid (SA), indicating that this gene might respond to these hormones involved in the modulation of grape berry. VvSPL18 is mainly distributed in the nucleus. Expression profiles showed that VvSPL18 is highly expressed only at the veraison stage of the grape berry and is slightly expressed in other phases. RNA-seq data also revealed that VvSPL18 might participate in the modulation of grape berry development and ripening. Treatment with diverse hormones demonstrated that abscisic acid (ABA) had almost no effect on its expression, whereas naphthalene acetic acid (NAA) significantly upregulated its expression at the veraison stage. We also found that VvSPL18 has a GA-responsive cis-element but no NAA-responsive cis-element. GA could promote the expression of VvSPL18 with a peak at an earlier stage than NAA, suggesting that VvSPL18 responds faster to GA than to NAA. This result indicates that VvSPL18 might modulate berry development at this phase through an ABA-independent pathway, and it might directly respond to GA, but indirectly to NAA. Our findings provide insights into the functions of VvSPL18 in mediating grape berry development and ripening.

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Incesu, Melek, Sinem Karakus, Hanifeh Seyed Hajizadeh, Fadime Ates, Metin Turan, Milan Skalicky, and Ozkan Kaya. "Changes in Biogenic Amines of Two Table Grapes (cv. Bronx Seedless and Italia) during Berry Development and Ripening." Plants 11, no. 21 (October 26, 2022): 2845. http://dx.doi.org/10.3390/plants11212845.

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Bronx Seedless and Italia (Vitis vinifera L.) are a variety preferred by consumers owing to their exciting flavour and widely cultivated in Aegean Region in Turkey. The aim was to identify the biogenic amines of these table grapes during berry ripeness. The biogenic amines were analyzed by HPLC in six different berry phenological stages. Italia grapes presented lower biogenic amine content than Bronx Seedless table grapes. The concentration of most of the biogenic amines analyzed linearly raised from the beginning of berry touch to when berries ripen for harvest stages. The most common biogenic amines in grape varieties were putrescine, followed by histamine, agmatine, and tyramine. There was also a positive correlation between all biogenic amines of the two grape varieties. The weakest correlation was found between spermine and cadaverine, whereas the strongest correlation was found among dopamine, trimethylamine, norepinephrine, tyramine, and histamine amines. The present study is the first report of a synthesis study regarding the effect of B.A.s on quality characteristics throughout berry ripeness in grape varieties containing foxy and muscat tastes. The concentration and composition of biogenic amines identified for both varieties might provide helpful information regarding human health and the vintage.

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Zabadal, Thomas J., and Martin J. Bukovac. "Effect of CPPU on Fruit Development of Selected Seedless and Seeded Grape Cultivars." HortScience 41, no. 1 (February 2006): 154–57. http://dx.doi.org/10.21273/hortsci.41.1.154.

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The effects of CPPU [forchlorfenuron, N-(2-chloro-4-pyridinyl)-N-phenylurea] on berry development of Vitis labrusca and V. labrusca × V. vinifera cultivars was evaluated under field conditions. A concentration response was initially established by spraying clusters of `Himrod' at a mean berry diameter of about 5 mm with 0, 5, 10, or 15 mg·L–1 CPPU. Berry enlargement was monitored (16, 30, 44, and 59 days after treatment) during development. Cluster mass, number of berries per cluster, berry mass and firmness, and °Brix were determined at harvest. Berry mass was dramatically increased (2.3 versus about 3.6 g/berry) at harvest by all concentrations of CPPU. Cluster mass and compactness were also increased and berry firmness was linearly related to CPPU concentration (r2 = 0.997). There was no significant effect on number of berries per cluster (79 to 86). °Brix, rachis necrosis at harvest, and berry abscission after 30 days of refrigerated storage (1 °C) were significantly reduced. Effect of time of CPPU application (0, 5, and 10 mg·L–1) was established by treatment of clusters at mean berry diameters of about 4, 5, 7, and 9 mm. Response was indexed by following berry enlargement at 14, 28, 42, and 56 (maturity) days after treatment. Maximum berry size for both 5 and 10 mg·L–1 was obtained from applications at 4 to 7 mm berry diameter. Relative response of seedless and seeded cultivars was compared by application of CPPU at 0, 5, 10, or 15 mg·L–1 to clusters (4 to 6 mm berry diameter) of seedless `Vanessa' and `Lakemont' and seeded `Concord' and `Niagara'. Bioresponse was determined by a time course of berry enlargement and berry and cluster mass, number of berries per cluster, and rating cluster compactness at maturity. Except for `Lakemont' at the 5 mg·L–1 concentration, CPPU at all concentrations increased seedless berry diameter significantly from the first measurement at 14 through 56 days after application. Berry and cluster mass and cluster compactness were significantly increased in `Vanessa'. In contrast, the only effect of CPPU on the two seeded cultivars was an increase in berry size in `Concord' and an initial increase in berry size 14 days after application in `Niagara'.

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Matthews, M. A., G. Cheng, and S. A. Weinbaum. "Changes in Water Potential and Dermal Extensibility During Grape Berry Development." Journal of the American Society for Horticultural Science 112, no. 2 (March 1987): 314–19. http://dx.doi.org/10.21273/jashs.112.2.314.

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Abstract A comprehensive analysis of fruit water relations and the extensibility of the dermal tissue (skin) of Vitis vinifera cv. Cardinal berries was conducted throughout the period of biphasic growth. The pattern of berry growth was not coordinated with the patterns of berry water potential or turgor. It was anticipated, therefore, that cell wall extensibility and yield threshold varied during berry development. Measurements of uniaxial extensibility of dermal strips removed from berries indicated that total and plastic extensibility were relatively constant during stages I and II of berry growth, but increased significantly in the transition from stage II to stage III. The functional interrelationships between sugar accumulation, skin extensibility, and berry growth, which increases at the onset of stage III, remain to be elucidated.

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Zabadal, T. J., and M. J. Bukovac. "581 Effect of CPPU on Fruit Development in Seedless and Seeded Grape Cultivars." HortScience 35, no. 3 (June 2000): 496D—496. http://dx.doi.org/10.21273/hortsci.35.3.496d.

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The effect of CPPU [forchlorfenuron; N-(2-chloro-4-pyridinyl)-N-phenylurea] on berry development of selected seedless and seeded grape cultivars was evaluated under field conditions. A concentration response curve was initially established by spraying clusters of `Himrod' at a mean berry diameter of 5 mm with 0, 5, 10, and 15 ppm CPPU. Berry enlargement was monitored (16, 30, 44, and 59 days after treatment) during development and cluster weight, berry number/cluster, weight, firmness and °Brix were determined at harvest. Berry size was dramatically (2.3 vs. about 3.6 g/berry) increased at harvest by all concentrations of CPPU; the response being linearly related to concentration (r2 = 0.89). Cluster weight and compactness (rated) and berry firmness were significantly increased. There was no significant effect on berry number (79 to 86/cluster). °Brix and rachis necrosis (at harvest) as well as berry abscission after 30 days of refrigerated storage were significantly reduced. Effect of time of CPPU application (0, 5, and 10 ppm) was established by treatment of clusters at mean berry diameters of 4, 5, 7, and 9 mm. Response was indexed by following berry enlargement at 14, 28, 42, and 56 (maturity) days after treatment. Maximum berry enlargement for both 5 and 10 ppm was obtained from applications at 4 to 7 mm in diameter. Relative responsiveness of seedless and seeded cultivars was compared by application of CPPU at 0, 5, 10, and 15 ppm to clusters (4–6 mm berry diameter) of seedless `Himrod', `Vanessa' and `Lakemont' and seeded `Concord' and `Niagara'. Bioresponse was determined by a time course of berry enlargement and berry and cluster weight, number of berries/cluster and rating cluster compactness at maturity. CPPU at all concentrations increased seedless berry diameter significantly from the first measurement at 14 days through 56 days after maturity. Berry and cluster weight and cluster compactness were increased in the seedless cultivars, although `Lakemont' appeared less responsive than `Himrod' and `Vanessa'. CPPU did not change (`Lakemont') or decreased (`Himrod', `Vanessa') berries/cluster. In contrast, the only effect of CPPU on the seeded cultivars was an initial increase in berry diameter 14 days after application.

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Kuang, Yangfu, Chong Ren, Yi Wang, Gathunga Elias Kirabi, Yongjian Wang, Lijun Wang, Peige Fan, and Zhenchang Liang. "Characterization of the Berry Quality Traits and Metabolites of ‘Beimei’ Interspecific Hybrid Wine Grapes during Berry Development and Winemaking." Horticulturae 8, no. 6 (June 13, 2022): 516. http://dx.doi.org/10.3390/horticulturae8060516.

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The development of grape varieties with cold resistance can be an advantage for the wine industry. ‘Beimei’, an interspecific hybrid wine grape variety with cold resistance and pleasant rose aroma, is now extensively cultivated in China. In the present study, the berry quality traits and metabolites of ‘Beimei’ and other “Bei” varieties were characterized. The sugar (234 g/L–391 g/L) and acid (6.2–8.3 g/L) contents of ‘Beimei’ and four additional “Bei” varieties, i.e., ‘Beihong’, ‘Beixi’, ‘Beixin’, and ‘Xinbeichun’ berries were smilar to that of traditional Vitis vinifera varieties. ‘Beimei’ grapes has the highest volatile compounds composition, especially the content of rose aroma compounds (2-phenyl-ethyl alcohol and neryl alcohol), which was significantly higher than that of the other “Bei” wine grape varieties. After fermentation, ‘Beimei’ wines showed improved quality, with a high resveratrol content (18 mg/L) compared to traditional Eurasian wines. In addition, the high content of main rose aroma compounds (acetic acid 2-phenylethyl acetate, phenylethyl alcohol, neryl alcohol and beta-damascenone) contribute to a pleasant rose aroma in ‘Beimei’ wines. In summary, these results indicate that ‘Beimei’ grapes could be used as a winemaking grape variety considering global climate changes.

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Tobin, Patrick C., Sudha Nagarkatti, and Michael C. Saunders. "Modeling Development in Grape Berry Moth (Lepidoptera: Tortricidae)." Environmental Entomology 30, no. 4 (August 1, 2001): 692–99. http://dx.doi.org/10.1603/0046-225x-30.4.692.

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De Lorenzis, Gabriella, Laura Rustioni, Simone Gabriele Parisi, Federica Zoli, and Lucio Brancadoro. "Anthocyanin biosynthesis during berry development in corvina grape." Scientia Horticulturae 212 (November 2016): 74–80. http://dx.doi.org/10.1016/j.scienta.2016.09.039.

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Dreier, Luc P., Jacobus J. Hunter, and Hans Peter Ruffner. "Invertase activity, grape berry development and cell compartmentation." Plant Physiology and Biochemistry 36, no. 12 (December 1998): 865–72. http://dx.doi.org/10.1016/s0981-9428(99)80004-7.

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Li, Jiajia, Yi Quan, Lei Wang, and Shiping Wang. "Brassinosteroid Promotes Grape Berry Quality-Focus on Physicochemical Qualities and Their Coordination with Enzymatic and Molecular Processes: A Review." International Journal of Molecular Sciences 24, no. 1 (December 27, 2022): 445. http://dx.doi.org/10.3390/ijms24010445.

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Brassinosteroid (BR) is an important endogenous phytohormone that plays a significant role in fruit quality regulation. The regulation of BR biosynthesis and its physiological effects have been well-studied in various fruits. External quality (fruit longitudinal and transverse diameters, firmness, single berry weight, color) and internal quality (sugars, aroma, anthocyanin, stress-related metabolites) are important parameters that are modified during grape berry development and ripening. Grapevines are grown all over the world as a cash crop and utilized for fresh consumption, wine manufacture, and raisin production. In this paper, the biosynthesis and signaling transduction of BR in grapevine were summarized, as well as the recent developments in understanding the role of BR in regulating the external quality (fruit longitudinal and transverse diameters, firmness, single berry weight, and color) and internal quality (sugars, organic acids, aroma substances, anthocyanins, antioxidants) of grapes. Additionally, current advancements in exogenous BR strategies for improving grape berries quality were examined from the perspectives of enzymatic activity and transcriptional regulation. Furthermore, the interaction between BR and other phytohormones regulating the grape berry quality was also discussed, aiming to provide a reliable reference for better understanding the potential value of BR in the grape/wine industry.

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Leng, Feng, Yue Wang, Jinping Cao, Shiping Wang, Di Wu, Ling Jiang, Xian Li, Jinsong Bao, Naymul Karim, and Chongde Sun. "Transcriptomic Analysis of Root Restriction Effects on the Primary Metabolites during Grape Berry Development and Ripening." Genes 13, no. 2 (January 30, 2022): 281. http://dx.doi.org/10.3390/genes13020281.

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Root restriction (RR) has been reported to enhance grape berry quality in diverse aspects of grape life. In this study, RR-induced increases in the main primary metabolites in the grape berry and the expression of their related genes were studied at different developmental stages. Mainly the transcriptomic and metabolomic level were analyzed using ‘Summer Black’ grape berry as a material. The main results were as follows: A total of 11 transcripts involved in the primary metabolic pathways were significantly changed by the RR treatment. Metabolites such as sugars, organic acids, amino acids, starch, pectin, and cellulose were qualitatively and quantitatively analyzed along with their metabolic pathways. Sucrose synthase (VIT_07s0005g00750, VIT_11s0016g00470) and sucrose phosphate synthase (VIT_18s0089g00410) were inferred to play critical roles in the accumulation of starch, sucrose, glucose, and fructose, which was induced by the RR treatment. RR treatment also promoted the malic acid and tartaric acid accumulation in the young berry. In addition, the grape berries after the RR treatment tended to have lower pectin and cellulose content.

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Li, Ming, Rui Chen, Hong Gu, Dawei Cheng, Xizhi Guo, Caiyun Shi, Lan Li, et al. "Grape Small Auxin Upregulated RNA (SAUR) 041 Is a Candidate Regulator of Berry Size in Grape." International Journal of Molecular Sciences 22, no. 21 (October 30, 2021): 11818. http://dx.doi.org/10.3390/ijms222111818.

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Grape (Vitis vinifera) is an important horticultural crop that can be used to make juice and wine. However, the small size of the berry limits its yield. Cultivating larger berry varieties can be an effective way to solve this problem. As the largest family of auxin early response genes, SAUR (small auxin upregulated RNA) plays an important role in the growth and development of plants. Berry size is one of the important factors that determine grape quality. However, the SAUR gene family’s function in berry size of grape has not been studied systematically. We identified 60 SAUR members in the grape genome and divided them into 12 subfamilies based on phylogenetic analysis. Subsequently, we conducted a comprehensive and systematic analysis on the SAUR gene family by analyzing distribution of key amino acid residues in the domain, structural features, conserved motifs, and protein interaction network, and combined with the heterologous expression in Arabidopsis and tomato. Finally, the member related to grape berry size in SAUR gene family were screened. This genome-wide study provides a systematic analysis of grape SAUR gene family, further understanding the potential functions of candidate genes, and provides a new idea for grape breeding.

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Fasoli, Marianna, Chandra L. Richter, Sara Zenoni, Marco Sandri, Paola Zuccolotto, Silvia Dal Santo, Mario Pezzotti, Nick Dokoozlian, and Giovanni Battista Tornielli. "Towards the definition of a detailed transcriptomic map of berry development." BIO Web of Conferences 13 (2019): 01001. http://dx.doi.org/10.1051/bioconf/20191301001.

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The progress of the grapevine genomics and the development of high-throughput technologies for gene expression analysis stimulated the investigation of the physical, biochemical and physiological changes of grape berry growth and maturation at transcriptomic level. The molecular information generated in the last decade is however still fragmented since it relies upon detailed analysis of few stages and thus lacks continuity over grape development. To identify the molecular events associated with berry development at a higher temporal resolution and define a transcriptomic map, we performed RNA-seq analysis of berry samples collected every week from fruit-set to maturity in Pinot noir and Cabernet Sauvignon for three consecutive years, resulting in 219 samples. Using the most variable portion of the transcriptome, we built a preliminary transcriptomic model of berry development based on the Cabernet Sauvignon samples. The Pinot noir samples were then aligned onto this preliminary ripening map to investigate its performance in describing the development of another grape variety. A further step for testing the model was the projection of RNA-seq samples of fruit development of five red-skin Italian cultivars. For all these surveys, the transcriptomic route allowed a precise definition of the progression of berry development during both formation and ripening phases.

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Hickey, Cain C., and Tony K. Wolf. "Intensive Fruit-zone Leaf Thinning Increases Vitis vinifera L. ‘Cabernet Sauvignon’ Berry Temperature and Berry Phenolics without Adversely Affecting Berry Anthocyanins in Virginia." HortScience 54, no. 7 (July 2019): 1181–89. http://dx.doi.org/10.21273/hortsci13904-19.

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Selective leaf removal in the proximity of grape clusters is a useful practice to manage fruit diseases and otherwise improve fruit composition. The current recommendation in the eastern United States is to create a fruit zone with one to two leaf layers and to focus removal on the “morning sun” side of the canopy. We evaluated a more intense and an earlier application of fruit-zone leaf thinning relative to current recommendations to determine whether additional benefits could be obtained without a penalty of impaired berry pigmentation or other ill effects of abundant grape exposure. Fruit secondary metabolites and berry temperature were monitored in two different field experiments conducted with ‘Cabernet Sauvignon’ in the northern Shenandoah Valley American Viticultural Area (AVA) of Virginia. One experiment evaluated the effects of no leaf removal, prebloom removal of four basal leaves per shoot, and prebloom removal of eight basal leaves per shoot. The other experiment evaluated the effects of no leaf removal and postfruit set removal of six basal leaves per shoot. On average, exposed grapes heated to ≥30 °C for a 126% longer period (53 hours) than shaded grapes in the postveraison period (from color development through harvest). However, postveraison grape temperatures did not remain above provisional, critical temperature thresholds of either 30 or 35 °C for as long as they did in studies conducted in sunnier, more arid climates. There were minimal differences in berry temperature between east- and west-exposed grapes in the northeast/southwest-oriented rows of the experimental vineyard. Regardless of implementation stage, leaf removal consistently increased total grape phenolics measured spectrophotometrically, and either increased or had no impact on anthocyanins relative to no leaf removal. Grape phenolics and anthocyanins were unaffected by canopy side. Berry total phenolics were increased and anthocyanins were at least maintained in fruit zones void of leaf layers—a canopy attribute that reduces bunch rot in humid regions.

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Rouxinol, Maria Inês, Maria Rosário Martins, Vanda Salgueiro, Maria João Costa, João Mota Barroso, and Ana Elisa Rato. "Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera." Beverages 9, no. 1 (January 16, 2023): 8. http://dx.doi.org/10.3390/beverages9010008.

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Wine quality is determined by the development of grape maturation, which is highly dependent on climate variations. Extreme weather events are becoming more common, which will affect the productivity and quality of grapes and wine. Grape development depends on many factors, including weather, and extreme events will influence berry size, skin thickness and the development of some key compounds, such as phenolics. In this work, the ripening evolution and phenolic content of Vitis vinifera extracts from a vineyard in Alentejo (Portugal) were evaluated in two distinct climatic years. During this period, the influence of climatic conditions on grape ripening, and thereby on red wine quality, was assessed. The results demonstrate differences in polyphenol compounds between years and the importance of monitoring their content during maturation. The reduction of berry size, apparently due to lower pluviosity and higher temperatures, resulted in a higher content of polyphenolic compounds related to grape quality.

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Luo, Mei, Sibao Wan, Xiangyu Sun, Tingting Ma, Weidong Huang, and Jicheng Zhan. "Interactions between auxin and quercetin during grape berry development." Scientia Horticulturae 205 (June 2016): 45–51. http://dx.doi.org/10.1016/j.scienta.2016.04.018.

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Coombe, B. G. "Research on Development and Ripening of the Grape Berry." American Journal of Enology and Viticulture 43, no. 1 (1992): 101–10. http://dx.doi.org/10.5344/ajev.1992.43.1.101.

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Heuvel*, Justine E. Vanden, Jessica L. Robidoux, and Catherine C. Neto. "Leaf Carbohydrate Concentration Affects Development of Phenolic Compounds in Grape Berries." HortScience 39, no. 4 (July 2004): 761B—761. http://dx.doi.org/10.21273/hortsci.39.4.761b.

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Carbon supply reduction was used to investigate the relationship between total non-structural carbohydrate (TNSC) concentration in the vegetative tissue and the production of phenolic compounds in the fruit of grapevines. Potted, greenhouse-grown DeChaunac vines were partially defoliated on one of three dates (berry set, veraison, or 7 days pre-harvest) during the growing season. Light environment of the fruit clusters was not affected by defoliation. Seven days following defoliation, half of the vines were destructively harvested for carbohydrate analysis, while the remaining vines were kept for fruit analysis at maturity. Defoliation of vines at berry set and veraison significantly reduced TNSC concentration in the leaf tissue. Partial defoliation of vines at berry set reduced total flavonols by 24%, total anthocyanins by 33%, and total phenolics by 13% in the fruit compared to the control vines. At veraison, partial defoliation of vines reduced total flavonols by 8%, anthocyanins by 43%, and did not affect total phenolics. While flavonol and total phenolic content was not affected by defoliation 7 days prior to harvest, total anthocyanins were increased by 39%, although leaf TNSC concentration was not affected. Concentration of total flavonols and anthocyanins were positively correlated with TNSC in the leaves (r = 0.53 and r = 0.73, respectively) while total phenolic content was not correlated with TNSC. These results indicate that development of anthocyanins and flavonols in fruit is linked to carbohydrate availability from vegetative tissues during berry set and veraison.

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Padgett, Merilark, and Janice C. Morrison. "Changes in Grape Berry Exudates during Fruit Development and Their Effect on Mycelial Growth of Botrytis cinerea." Journal of the American Society for Horticultural Science 115, no. 2 (March 1990): 269–73. http://dx.doi.org/10.21273/jashs.115.2.269.

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Grape berries (Vitis vinifera L., `Thompson Seedless') exuded a variety of compounds through the cuticle and epicuticular wax layer onto the berry surface. The composition of the exudate changed through the course of the growing season. Phenolic compounds and malic acid were in relatively high concentrations in grape berry exudates after bloom, but were low in exudates from mature fruit. The rate of decrease of phenols and malic acid was more rapid during the early stage of berry growth than during the ripening period. Sugar and potassium concentrations in the berry exudates were low at bloom, but increased rapidly in the later stages of ripening. Water extracts of berry exudates contained sugars, malic acid, potassium, and sodium. The water extracts promoted mycelial growth of Botrytis cinerea Pers. Ethanol and ether extracts contained phenols and lipids. These fractions from fruit sampled in the first 3 weeks after bloom strongly inhibited mycelial growth. The inhibitory effect of these fractions decreased later in the season.

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Pineau, Bénédicte, Jean-Christophe Barbe, Cornelis Van Leeuwen, and Denis Dubourdieu. "Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines." OENO One 45, no. 1 (March 31, 2011): 27. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1485.

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Aim: The aim of this study was to elucidate how an initially neutral Merlot must resulted in a wine with characteristic aromas of red- and black-berry fruit, focusing on the respective contributions of yeast metabolism together with grape juice, pulp, and skins.Methods and Results: Sensory analyses were performed on Merlot grape skin maceration models, based on observations in the winery. Initial findings revealed that strong fruity nuances appeared during pre-fermentation maceration. In the maceration models used, the development of aroma of red- and black-berry fruit systematically paralleled the growth of the yeast population. The respective roles of grape skins and yeasts were investigated throughout the alcoholic fermentation of model musts with addition of Merlot skins or Merlot skin extract in ethanol. The aromatic nuances revealed by alcoholic fermentation in a must alone had no specific white-, rosé-, or red-wine character. In contrast, wines made by microvinification with grape skins and/or grape skin extract in ethanol had a clear, intense aroma of red- and black-berry. Microvinification with both Merlot skin extract and grape skins revealed the most intense fruity character.Conclusions: Inodorous skin constituents produced a specific aroma of red- and black-berry fruit after alcoholic fermentation by yeast. The physical presence of grape skins during fermentation enhanced the intensity of the fruity nuances obtained.Significance and impact of the study: The study established, for the first time, the existence of inodorous constituents in Merlot grape skins, extractible by ethanol and transformed by yeasts to produce a specific aroma of red- and black-berry fruit in the finished wines.

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Kurt-Celebi, Aynur, Nesrin Colak, Sema Hayirlioglu-Ayaz, Sanja Kostadinović Veličkovska, Fidanka Ilieva, Tuba Esatbeyoglu, and Faik Ahmet Ayaz. "Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black ‘Isabel’ Grape (Vitis vinifera L. x Vitis labrusca L.)." Molecules 25, no. 17 (August 24, 2020): 3845. http://dx.doi.org/10.3390/molecules25173845.

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Grapes are one of the most economically important fruits in the world and are of considerable benefit to human health due to their phenolic compounds. The black ‘Isabel’ grape (V. vinifera L. xV. labrusca L.) is widely grown in the Black Sea region of Turkey, where it is attracting increasing interest. The aim of this study was to investigate phenolic compounds and antioxidant capacity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and CUPRAC (CUPric Reducing Antioxidant Capacity)) in the grape during berry development, which has been not reported yet from the region. A trend towards an increase in total phenolic compounds, flavonoid, and anthocyanin contents and antioxidant capacity values was observed from un-ripened to overly ripened berries. In addition, anthocyanins in berries and proanthocyanidins seeds were characterized during berry development. Accordingly, malvidin-3-O-glucoside was the major anthocyanin in skin (1.05–1729 mg/kg fresh weight (fw)) and whole berry (0.23–895 mg/kg fw), followed by the content of peonidin-3-O-glucoside (0.98–799 mg/kg fw and 0.15–202 mg/kg fw, respectively). After veraison (onset of ripening or change of color in the grape berries), all proanthocyanidins showed a gradual decrease through ripening. The results showed that anthocyanins and proanthocyanidins in the grape showed significant stage-dependent changes with positive or negative strong correlations. Considering the phenolic compounds, an optimum harvest date of the grape might be suggested between mid-September and mid-October (263 and 293 DAFBs).

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Dimopoulos, Nicolas, Ricco Tindjau, Darren C. J. Wong, Till Matzat, Tegan Haslam, Changzheng Song, Gregory A. Gambetta, Ljerka Kunst, and Simone D. Castellarin. "Drought stress modulates cuticular wax composition of the grape berry." Journal of Experimental Botany 71, no. 10 (January 27, 2020): 3126–41. http://dx.doi.org/10.1093/jxb/eraa046.

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Abstract Drought events are a major challenge for many horticultural crops, including grapes, which are often cultivated in dry and warm climates. It is not understood how the cuticle contributes to the grape berry response to water deficit (WD); furthermore, the cuticular waxes and the related biosynthetic pathways are poorly characterized in this fruit. In this study, we identified candidate wax-related genes from the grapevine genome by phylogenetic and transcriptomic analyses. Developmental and stress response expression patterns of these candidates were characterized across pre-existing RNA sequencing data sets and confirmed a high responsiveness of the pathway to environmental stresses. We then characterized the developmental and WD-induced changes in berry cuticular wax composition, and quantified differences in berry transpiration. Cuticular aliphatic wax content was modulated during development and an increase was observed under WD, with wax esters being strongly up-regulated. These compositional changes were related to up-regulated candidate genes of the aliphatic wax biosynthetic pathway, including CER10, CER2, CER3, CER1, CER4, and WSD1. The effect of WD on berry transpiration was not significant. This study indicates that changes in cuticular wax amount and composition are part of the metabolic response of the grape berry to WD, but these changes do not reduce berry transpiration.

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Feifel, Sandra, Jan-Peter Hensen, Ingrid Weilack, Fabian Weber, Pascal Wegmann-Herr, and Dominik Durner. "Impact of climate change on grape cluster structure, grape constituents, and processability." BIO Web of Conferences 56 (2023): 01016. http://dx.doi.org/10.1051/bioconf/20235601016.

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Over the last 20 years in the Pfalz region of Germany, GDD were highest in the vintages 2018-2020. To visualize the effect of climate change for the Pfalz region of Germany, the development of TSS and TAwere documented during Pinot noir grape ripening for the vintages 1998-2021. It was observed that climate change causes sooner and accelerated ripening, however, sooner or accelerated ripening were not connected with each other. The presented study investigated the impact of vintages on berry physiology development, ripening heterogeneity in grape clusters, changes in grape constituent concentrations and their extractability with progressing grape maturity. Pinot noir and Cabernet Sauvignon, both cultivated in the Pfalz region, were compared during three consecutive vintages. Different maturities were considered in the range of 17-25 Brix and berry size distribution was documented. The changes in grape constituent concentrations and their extractability with progressing grape maturity were analyzed using HPLC-DAD/FD, LC-QToF-MS and protein precipitation assay. It was revealed that tannin extractability differs for grape varieties and vintages and progressing maturity seemed to have only a small influence on the extractability of anthocyanins.

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Zhang, Xiuren, Guoguang Luo, Ronghui Wang, Jing Wang, and David G. Himelrick. "Growth and Developmental Responses of Seeded and Seedless Grape Berries to Shoot Girdling." Journal of the American Society for Horticultural Science 128, no. 3 (May 2003): 316–23. http://dx.doi.org/10.21273/jashs.128.3.0316.

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The relationship of assimilate supply to grape (Vitis vinifera L.) berry growth and development was studied with a seeded (`Kyoho') and a seedless (`Seedless Wuhehong') cultivar. A single shoot girdling between the second and third nodes below the basal cluster at the end of Stage I of berry growth shortened Stage II (the lag phase) of `Kyoho' grape berries by 10 days, and eliminated Stage II in `Seedless Wuhehong' grape berries. Double shoot girdling between the second and third nodes below the basal cluster and above the upper cluster, respectively, at the same time at the end of Stage I, advanced Stage II by 3 days in both cultivars. Normal accumulation of dry weight in the `Kyoho' grape berry is in a double sigmoidal pattern, but it became a single sigmoidal pattern in response to a single basal girdling. The highest percent moisture in berries was at 20 days after full bloom. Rapid changes in berry pectin substances lagged behind those of soluble solids and titratable acidity, and behind the onset of berry softening at veraison in `Kyoho', but not in `Seedless Wuhehong', for which the three processes were concurrent. It is suggested that the slow growth of the berries during Stage II is a result of a decrease in the rate of water accumulation on a whole berry basis and a decrease in accumulation of dry matter in the skin and flesh (pericarp) due to assimilate competition within grapevines and within berries. The relationships between levels of endogenous hormones (IAA, GA3, zeatin, zeatin riboside, and ABA) and berry growth were also studied with `Kyoho' grapes. The results showed that the slow growth of grape berries during Stage II was associated with assimilate competition between the skin-flesh (pericarp) and seeds, and with peak shifts of concentrations of IAA, GA3, zeatin and zeatin riboside. Changes in ABA levels were closely associated with ripening and senescence during late Stage III.

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Zhang, Peian, Qianqian Zuo, Huanchun Jin, Tariq Pervaiz, Tianyu Dong, Dan Pei, Yanhua Ren, Haifeng Jia, and Jingggui Fang. "Role of SnRK2s in grape berry development and stress response." Scientia Horticulturae 302 (August 2022): 111175. http://dx.doi.org/10.1016/j.scienta.2022.111175.

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Deluc, Laurent G., Jérôme Grimplet, Matthew D. Wheatley, Richard L. Tillett, David R. Quilici, Craig Osborne, David A. Schooley, Karen A. Schlauch, John C. Cushman, and Grant R. Cramer. "Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development." BMC Genomics 8, no. 1 (2007): 429. http://dx.doi.org/10.1186/1471-2164-8-429.

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DeBolt, Seth, Renata Ristic, Patrick G. Iland, and Christopher M. Ford. "Altered Light Interception Reduces Grape Berry Weight and Modulates Organic Acid Biosynthesis During Development." HortScience 43, no. 3 (June 2008): 957–61. http://dx.doi.org/10.21273/hortsci.43.3.957.

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The response of grape berries at a cellular level to environmental change was explored with particular emphasis on physiological changes such as weight, sugar content, and the biosynthesis of organic acids. Three levels of light were used: highly exposed, moderately exposed, and light-excluding boxes (1% ambient with no change in temperature effect). Berry weight was significantly lower in light-excluding boxes than in exposed bunch treatments. Organic acid content and berry development were followed throughout the growing season. Light exclusion resulted in a significant reduction of both tartaric acid and oxalic acid compared with highly exposed fruit, suggesting that in this experiment, light irradiance influenced accumulation of these metabolites. In contrast, malic acid was broken down postveraison at a dramatically slower rate in light exclusion treatments. The sink properties of grape berries appear to change according to the light received by the bunch. These data imply that cluster shading significantly reduced berry size and suggest the role of organic acids as osmotica.

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Striem, M. J., G. Ben-Hayyim, and P. Spiegel-Roy. "Identifying Molecular Genetic Markers Associated with Seedlessness in Grape." Journal of the American Society for Horticultural Science 121, no. 5 (September 1996): 758–63. http://dx.doi.org/10.21273/jashs.121.5.758.

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Excluding seeded offspring at an early stage could be of great value to the breeder concerned with the development of seedless grapes (Vitis vinifera L.). We used the random amplified polymorphic DNA (RAPD) technique to identify molecular genetic markers, analyzing 82 individuals of a progeny resulting from a cross between `Early Muscat' (seeded) and `Flame Seedless'. Seven variables representing the traits of seedlessness were analyzed: mean fresh weight of one seed, total fresh weight of seeds per berry, perception of seed content, seed size categories evaluated visually, degree of hardness of the seed coat, degree of development of the endosperm, and degree of development of the embryo. Among 160 10mer primers, 110 gave distinct band patterns. Twelve markers yielded significant correlations with several subtraits of seedlessness, mainly with the mean fresh weight of one seed and the total fresh weight of seeds per berry. Multiple linear regression analysis resulted in high coefficients, such as R = 0.779 for fresh weight of seeds per berry, when the seven markers were included as independent variables in the model. Most of the seeded individuals, about 44% of the progeny, could be excluded using a two-step process of marker assisted selection.

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Tilbrook, Joanne, and Stephen D. Tyerman. "Cell death in grape berries: varietal differences linked to xylem pressure and berry weight loss." Functional Plant Biology 35, no. 3 (2008): 173. http://dx.doi.org/10.1071/fp07278.

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Some varieties of Vitis vinifera L. can undergo berry weight loss during later stages of ripening. This defines a third phase of development in addition to berry formation and berry expansion. Berry weight loss is due to net water loss, but the component water flows through different pathways have remained obscure. Because of the very negative osmotic potential of the cell sap, the maintenance of semipermeable membranes in the berry is required for the berry to counter xylem and apoplast tensions that may be transferred from the vine. The transfer of tension is determined by the hydraulic connection through the xylem from the berry to the vine, which changes during development. Here we assess the membrane integrity of three varieties of V. vinifera berries (cvv. Shiraz, Chardonnay and Thompson seedless) throughout development using the vitality stains, fluorescein diacetate and propidium iodide, on fresh longitudinal sections of whole berries. We also measured the xylem pressure using a pressure probe connected to the pedicel of detached berries. The wine grapes, Chardonnay and Shiraz, maintained fully vital cells after veraison and during berry expansion, but began to show cell death in the mesocarp and endocarp at or near the time that the berries attain maximum weight. This corresponded to a change in rate of accumulation of solutes in the berry and the beginning of weight loss in Shiraz, but not in Chardonnay. Continuous decline in mesocarp and endocarp cell vitality occurred for both varieties until normal harvest dates. Shiraz grapes classified as high quality and sourced from a different vineyard also showed the same death response at the same time after anthesis, but they displayed a more consistent pattern of pericarp cell death. The table grape, Thompson seedless, showed near to 100% vitality for all cells throughout development and well past normal harvest date, except for berries with noticeable berry collapse that were treated with giberellic acid. The high cell vitality in Thompson seedless berries corresponded to negative xylem pressures that contrasted to the slightly positive pressures for Shiraz and Chardonnay. We hypothesise that two variety dependent strategies exist for grapevine berries late in development: (1) programmed cell death in the pericarp and loss of osmotically competent membranes that requires concomitant reduction in the hydraulic conductance via the xylem to the vine; (2) continued cell vitality and osmotically competent membranes that can allow high hydraulic conductance to the vine.

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Dokoozlian, N. K., and W. M. Kliewer. "Influence of Light on Grape Berry Growth and Composition Varies during Fruit Development." Journal of the American Society for Horticultural Science 121, no. 5 (September 1996): 869–74. http://dx.doi.org/10.21273/jashs.121.5.869.

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Potted `Cabernet Sauvignon' and `Pinot noir' grapevines (Vitis vinifera L.) grown in a sunlit phytotron were used to study the influence of cluster light exposure during various stages of fruit development on berry growth and composition. Clusters grown without light during berry development stages I and II, stage III, or stages I, II, and III, were compared to clusters exposed to light throughout fruit development (control). The temperature of light-exposed and nonexposed fruit was similar. The weights and diameters of berries grown without light during stages I and II, or stages I, II, and III, were similar and significantly lower than those of the control. Fruit softening in both cultivars, as well as the initiation of berry coloration, was delayed when berries were grown without light during stages I and II. Following fruit softening, berries grown without light during stages I, II, and III were lower in sugar than the control. On the final sample date, `Cabernet Sauvignon' berries grown without light during stages I, II, and III were higher in malate compared to the control. `Pinot noir' berries grown without light during stages I and II, or stages I, II, and III, were lower in malate before fruit softening, and higher in malate following fruit softening, than the control. Control berries had greater skin anthocyanins and phenolics compared to the remaining treatments. Berries grown without light during stages I and II, or stage III, were greater in anthocyanins and phenolics than fruit grown without light during stages I, II, and III. Light had no effect on fruit tartrate concentration or juice pH. Light had its greatest impact on fruit development during the initial stages of berry growth. Berry growth was reduced and ripening delayed when fruit were grown without light during stages I and II. Normal fruit development was not fully restored when these fruit were exposed to light during stage III.

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Kennelly, Megan M., David M. Gadoury, Wayne F. Wilcox, Peter A. Magarey, and Robert C. Seem. "Seasonal Development of Ontogenic Resistance to Downy Mildew in Grape Berries and Rachises." Phytopathology® 95, no. 12 (December 2005): 1445–52. http://dx.doi.org/10.1094/phyto-95-1445.

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Clusters of Vitis vinifera and V. labrusca are reported to become resistant to Plasmopara viticola at stages of development ranging from 1 to 6 weeks postbloom. It has been suggested that resistance is associated with loss of the infection court as stomata are converted to lenticels, but the time of onset, cultivar variation, and seasonal variation in ontogenic resistance has remained uncertain, as has the comparative susceptibility of stem tissue within the fruit cluster. In New York, we inoculated clusters of V. vinifera cvs. Chardonnay and Riesling and V. labrusca cvs. Concord and Niagara at stages from prebloom until 5 to 6 weeks postbloom. Berries were infected and supported profuse sporulation until 2 weeks postbloom, and pedicel tissue remained susceptible until 4 weeks postbloom. Although berries on later-inoculated clusters failed to support sporulation, discoloration and necrosis of berry tissues was often noted, and necrosis of the pedicel within such clusters often led to further discoloration, shriveling, reduced size, or loss of berries. When the epidermis of discolored berries that initially failed to support sporulation was cut, the pathogen emerged and sporulated through incisions, indicating that lack of sporulation on older symptomatic berries was due to infection at an early stage of berry development followed by conversion of functional stomata to lenticels during latency. We repeated the study on Chardonnay and Riesling vines in South Australia and found that the period of berry and rachis susceptibility was greatly increased. The protracted susceptibility of the host was related to the increased duration and phenological heterogeneity of bloom and berry development in the warmer climate of South Australia. The time of onset and subsequent expression of ontogenic resistance to P. viticola may thus be modified by climate and should be weighed in transposing results from one climatic area to another. Our results can be used to refine forecast models for grapevine downy mildew to account for changes in berry and rachis susceptibility, and to focus fungicide application schedules upon the most critical periods for protection of fruit.

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Bucur, Georgeta Mihaela, and Liviu Dejeu. "Research on Phenotyping and Eno-Carpological Traits of Twenty-Three New Romanian Table Grape Varieties (Vitis Vinifera L.)." “Agriculture for Life, Life for Agriculture” Conference Proceedings 1, no. 1 (July 1, 2018): 268–75. http://dx.doi.org/10.2478/alife-2018-0040.

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Abstract Twenty-three new Romanian table grapes varieties were analysed for their phenological behaviour, quantitative characteristics (bunch weight, berry weight, their length and width, grape yield), sugar accumulation, titratable acidity, and ºBrix / acid ratio during three consecutive years (2015-2017). The higher temperatures recorded during the study period determined an advance in the development of the main phenophases, especially the grapes’ harvest maturity. Absolute minimum temperatures during winter, damaging the vine, have significantly affected grape yield. As a consequence of earlier phenology and lower yields due to frost damage, harvest was advanced between 2 and 4 weeks than the average. The results obtained in this study favoured five remarkable genotypes for their very good quality of grape (‘Victoria’, ‘Tamina’, ‘Xenia’, ‘Napoca’ and ‘Augusta’). These varieties are distinguished by the highest values for bunch and berry weight (between 300-500 g and 5.5-8.4 g, respectively), berries’ size uniformity, the sugar content between 15.45-21.53 ºBrix and balanced ºBrix / acid ratio. Lately, the high temperatures during the grape maturation period have led to increased accumulations of sugar in berries, to reduced acidity, which affects the sugar-acidity balance; a more careful choice of grape harvest time is needed.

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Glissant, David, Fabienne Dédaldéchamp, and Serge Delrot. "Transcriptomic analysis of grape berry softening during ripening." OENO One 42, no. 1 (March 31, 2008): 1. http://dx.doi.org/10.20870/oeno-one.2008.42.1.830.

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Aims: The aim of this paper was to use recent transcriptomic tools available for grape in order to understand berry softening.Methods and results: A microarray bearing specific 50 mer oligonucleotide for 3,200 genes was used to study gene expression along 8 stages of berry development in Chardonnay and Shiraz berries. Transcripts corresponding to aquaporin genes and to genes involved in cell wall metabolism were studied in detail and ranked according to their pattern of expression.Conclusion: Several structural and regulatory genes whose expression pattern correlated with the late phases of ripening were identified. Significance and impact of study: This study provides a preliminary molecular basis to identify molecular markers of berry ripening.

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Costa, Cátia, António Graça, Natacha Fontes, Marta Teixeira, Hernâni Gerós, and João A. Santos. "The Interplay between Atmospheric Conditions and Grape Berry Quality Parameters in Portugal." Applied Sciences 10, no. 14 (July 18, 2020): 4943. http://dx.doi.org/10.3390/app10144943.

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The atmospheric conditions are a strong modulator of grape berry composition, but further research is required to better understand this relationship, which is particularly pertinent under the context of climate change. The present study assesses the relationship between interannual variability in atmospheric conditions (mean, maximum and minimum air temperatures and precipitation totals) on grape berry quality attributes in three main Portuguese wine regions—Douro, Dão and Alentejo—and targets two major varieties growing in Portugal (cv. Touriga Nacional and cv. Aragonez/Tempranillo). Berry weight, titratable acidity (TA), pH, potential alcohol (PA), anthocyanins and total phenols index (TPI) data, collected two to three weeks after the end of the veraison until technological maturity, since 1999 in Douro, 2004 in Alentejo and 2008 in Dão, were selected. Meteorological data were obtained from both automatic weather stations and a climatic database defined at a very-high-resolution grid (<1 km) (PTHRES). The influence of daily mean, maximum and minimum air temperatures (November–October) and precipitation totals (April to June and July to September) on the above-mentioned berry quality parameters were first explored to identify the months/periods more influential to grape berry composition. Different statistical approaches were subsequently carried out to explore in greater detail these relationships. At technological maturity, temperature was negatively correlated to berry weight, titratable acidity, anthocyanins and TPI, but was positively correlated to pH and potential alcohol. Moreover, lowest levels of berry weight and TA (and highest levels of pH) were more frequent in warmer regions, while the opposite was seen in the cooler regions. PA, TPI and anthocyanins at maturity did not show a clear trend across regions. In addition, the maturation parameters of each site were grouped into two clusters—years where the maturation parameter is higher (cluster 1) and years where it is lower (cluster 2)—and significant differences in monthly mean temperatures between clusters were found. Overall, temperatures at veraison and maturation periods (June–August) were more influential in determining grape berry composition at harvest. The influence of precipitation was dependent on location and variety. The results also suggested that berry composition in Alentejo is more sensitive to atmospheric variability, while Aragonez seems more resilient than Touriga Nacional. These outcomes are based on a systematized and unprecedentedly large grape berry quality database in Portugal and provided the grounds for the development of grape quality forecast models, either to be used operationally in each vintage or for assessing potential modifications in berry composition in response to changing climates.

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Sun, Yanli, Ben Xi, and Hongjun Dai. "Effects of Water Stress on Resveratrol Accumulation and Synthesis in ‘Cabernet Sauvignon’ Grape Berries." Agronomy 13, no. 3 (February 23, 2023): 633. http://dx.doi.org/10.3390/agronomy13030633.

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Resveratrol (3, 4′, 5 trihydroxy stilbene) is a natural phytoalexin produced by plants in response to biotic and abiotic stresses. It is well known for its cardio-protective, anticarcinogenic, and antioxidant properties. This study characterized physiological and molecular changes in resveratrol synthesis exposed to two levels of water stress at distinct grape berry developmental stages. Physiological data were measured to assess the berry quality. We used high-performance liquid chromatography to study enzyme activity and qRT-PCR to assess the expression levels of genes involved in resveratrol synthesis. The berry development was suppressed under water stress, while the content of total polyphenol, especially resveratrol was enhanced. Related enzymes and genes regulate the changes in resveratrol in plants. Water stress improved the enzyme activities of PAL (phenylalanine ammonia-lyase) and STS (stilbene synthase) after veraison. Moreover, the transcription factors VvMYB14, VvMYB15 and resveratrol synthesis-related genes are also changed. Expression of Vv4CL and VvMYB15 were upregulated during the pre-reversion stage, whereas VvPAL and VvSTS increased throughout development. As the co-substrate of VvSTS, VvCHS decreased during the berry development. Our study demonstrates that water stress regulates resveratrol synthesis through enzymatic activities and the gene expression of PAL and STS.

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Garrido, Andreia, João Serôdio, Ric De Vos, Artur Conde, and Ana Cunha. "Influence of Foliar Kaolin Application and Irrigation on Photosynthetic Activity of Grape Berries." Agronomy 9, no. 11 (October 27, 2019): 685. http://dx.doi.org/10.3390/agronomy9110685.

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Climate changes may cause severe impacts both on grapevine and berry development. Foliar application of kaolin has been suggested as a mitigation strategy to cope with stress caused by excessive heat/radiation absorbed by leaves and grape berry clusters. However, its effect on the light micro-environment inside the canopy and clusters, as well as on the acclimation status and physiological responses of the grape berries, is unclear. The main objective of this work was to evaluate the effect of foliar kaolin application on the photosynthetic activity of the exocarp and seeds, which are the main photosynthetically active berry tissues. For this purpose, berries from high light (HL) and low light (LL) microclimates in the canopy, from kaolin-treated and non-treated, irrigated and non-irrigated plants, were collected at three developmental stages. Photochemical and non-photochemical efficiencies of both tissues were obtained by a pulse amplitude modulated chlorophyll fluorescence imaging analysis. The maximum quantum efficiency (Fv/Fm) data for green HL-grown berries suggest that kaolin application can protect the berry exocarp from light stress. At the mature stage, exocarps of LL grapes from irrigated plants treated with kaolin presented higher Fv/Fm and relative electron transport rates (rETR200) than those without kaolin. However, for the seeds, a negative interaction between kaolin and irrigation were observed especially in HL grapes. These results highlight the impact of foliar kaolin application on the photosynthetic performance of grape berries growing under different light microclimates and irrigation regimes, throughout the season. This provides insights for a more case-oriented application of this mitigation strategy on grapevines.

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Wang, Zhen-Guang, Li-Li Guo, Xiao-Ru Ji, Yi-He Yu, Guo-Hai Zhang, and Da-Long Guo. "Transcriptional Analysis of the Early Ripening of ‘Kyoho’ Grape in Response to the Treatment of Riboflavin." Genes 10, no. 7 (July 6, 2019): 514. http://dx.doi.org/10.3390/genes10070514.

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Previous study has demonstrated that the riboflavin treatment promoted the early ripening of the ‘Kyoho’ grape berry. However, the molecular mechanism causing this was unclear. In order to reveal the regulation mechanism of riboflavin treatment on grape berry development and ripening, the different berry developmental stages of the ‘Kyoho’ berry treated with 0.5 mmol/L of riboflavin was sampled for transcriptome profiling. RNA-seq revealed that 1526 and 430 genes were up-regulated and down-regulated, respectively, for the comparisons of the treatment to the control. TCseq analysis showed that the expression patterns of most of the genes were similar between the treatment and the control, except for some genes that were related to the chlorophyll metabolism, photosynthesis–antenna proteins, and photosynthesis, which were revealed by the enrichment analysis of Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG). The differentially expressed genes and weighted gene co-expression network analysis (WGCNA) analysis identified some significantly differentially expressed genes and some hub genes, including up-regulation of the photosynthesis-related ELIP1 and growth and development-related GDSL; and down-regulation of the oxidative stress-related ATHSP22 and berry softening-related XTH32 and GH9B15. The results suggested that the riboflavin treatment resulted in the variations of the expression levels of these genes, and then led to the early ripening of the ‘Kyoho’ berry.

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Kennedy, James A., Yoji Hayasaka, Stéphane Vidal, Elizabeth J. Waters, and Graham P. Jones. "Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development." Journal of Agricultural and Food Chemistry 49, no. 11 (November 2001): 5348–55. http://dx.doi.org/10.1021/jf010758h.

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Rubio, Manuela, Manuel Alvarez-Ortí, Andrés Alvarruiz, Enrique Fernández, and Jose E. Pardo. "Characterization of Oil Obtained from Grape Seeds Collected during Berry Development." Journal of Agricultural and Food Chemistry 57, no. 7 (April 8, 2009): 2812–15. http://dx.doi.org/10.1021/jf803627t.

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Torregrosa, Laurent, Martine Pradal, Jean-Marc Souquet, Marie Rambert, Ziya Gunata, and Catherine Tesniere. "Manipulation of VvAdh to investigate its function in grape berry development." Plant Science 174, no. 2 (February 2008): 149–55. http://dx.doi.org/10.1016/j.plantsci.2007.10.006.

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Nunan, Kylie J., Christopher Davies, Simon P. Robinson, and Geoffrey B. Fincher. "Expression patterns of cell wall-modifying enzymes during grape berry development." Planta 214, no. 2 (December 2001): 257–64. http://dx.doi.org/10.1007/s004250100609.

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Fang, Fang, Ke Tang, and Wei-Dong Huang. "Changes of flavonol synthase and flavonol contents during grape berry development." European Food Research and Technology 237, no. 4 (June 1, 2013): 529–40. http://dx.doi.org/10.1007/s00217-013-2020-z.

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Zhang, Haohao, Peige Fan, Cuixia Liu, Benhong Wu, Shaohua Li, and Zhenchang Liang. "Sunlight exclusion from Muscat grape alters volatile profiles during berry development." Food Chemistry 164 (December 2014): 242–50. http://dx.doi.org/10.1016/j.foodchem.2014.05.012.

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Böttcher, Christine, Katie E. Harvey, Paul K. Boss, and Christopher Davies. "Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels." Functional Plant Biology 40, no. 6 (2013): 566. http://dx.doi.org/10.1071/fp12347.

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Grape (Vitis vinifera L.) berries are considered to be nonclimacteric fruit as they do not exhibit a large rise in ethylene production or respiration rate at the onset of ripening (veraison). However, ethylene may still play a role in berry development and in ripening in particular. (2-Chloroethyl)phosphonic acid (CEPA), an ethylene-releasing reagent, delayed ripening when applied early in berry development. In agreement with a role for ethylene in controlling the timing of ripening, the application of an inhibitor of ethylene biosynthesis, aminoethoxyvinylglycine (AVG), advanced ripening, as did abscisic acid, when applied during the preveraison period. Applications of CEPA nearer to the time of veraison enhanced berry colouration. Changes in the expression of ethylene biosynthesis and receptor genes were observed throughout berry development. Transcript levels of some of these genes were increased by CEPA and decreased by AVG, suggesting changes in ethylene synthesis and perception during the preveraison period that might contribute to the biphasic response to CEPA (ethylene). The significant delay of ripening in field-grown grapes through the application of CEPA also indicates that this may be useful in controlling the timing of veraison, and therefore harvest date, in warmer climates.

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Cocco, Arturo, Luca Mercenaro, Enrico Muscas, Alessandra Mura, Giovanni Nieddu, and Andrea Lentini. "Multiple Effects of Nitrogen Fertilization on Grape Vegetative Growth, Berry Quality and Pest Development in Mediterranean Vineyards." Horticulturae 7, no. 12 (November 29, 2021): 530. http://dx.doi.org/10.3390/horticulturae7120530.

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Nitrogen is a key macronutrient for the quantitative and qualitative yield of grapes; in addition, it influences the development and reproduction of grape pests. The multiple effects of different nitrogen rates were investigated on the red berry cultivar ‘Carignano’ and the grape pest Planococcus ficus in a two-year field trial. Different amounts of ammonium nitrate were compared: 0, 80 and 160 Units ha−1 for mineral nitrogen. The amount of nitrogen fertilization supplied influenced the nitrogen status of vines and increased the pruning weight and leaf area, as well as the overall grape yield, by increasing the cluster weight. However, doubling the nitrogen rate did not generally increase the vegetative and productive parameters of grapevines. At harvest, nitrogen supply did not influence the anthocyanin content, tritatable acidity, and soluble solids, although the latter parameter showed a clear, yet not significant, decreasing trend. Planococcus ficus exhibited higher fecundity, survival and shorter development time on grapevines provided with nitrogen, whereas its fertility was unaffected by nitrogen fertilization. Ultimately, nitrogen had a direct and positive effect on grape yield and vine mealybug development, highlighting the importance of integrated cultural and pest control practices to promote grape production.

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49

Bigard, Antoine, Charles Romieu, Hernán Ojeda, and Laurent Jean-Marie Torregrosa. "The sugarless grape trait characterised by single berry phenotyping." OENO One 56, no. 3 (July 11, 2022): 89–102. http://dx.doi.org/10.20870/oeno-one.2022.56.3.5495.

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In grape production, the selection of varieties well-adapted to climate fluctuations, especially warming, is based on achieving a balance between fruit sugars and acidity. In recent decades, temperature has been constantly rising during ripening causing excessive sugar concentrations and insufficient acidity in wine grapes in the warmest regions. There is thus an increasing interest in breeding new cultivars able to ripen at lower sugar concentration while preserving fruit acidity. However, the phenotyping of berry composition challenges both methodological and conceptual issues. Indeed, most authors predetermine either average harvest date, ripening duration, thermal time or even the hexoses concentration threshold itself to compare accessions at a hopefully similar ripe stage. In this study, we phenotyped the fruit development and composition of 6 genotypes, including 3 new disease-tolerant varieties known to produce wines with low alcoholic contents. The study was performed at single berry level from the end of the green growth stage to the end of phloem unloading, when water and solute contents reach a maximum per berry. The results confirm that sugarless genotypes achieve fruit ripening with 20-30 % less hexoses than the classical varieties, Grenache N and Merlot N, without impacting berry growth, total acidity or cation accumulation. The sugarless genotypes displayed a higher malic acid/tartaric acid balance than the other genotypes, but similar sucrose/H+ exchanges at the onset of ripening. Data suggest that the sugarless phenotype results from a specific plasticity in the relationship between growth and the turgor imposed by organic acid accumulation and sugar loading. This opens interesting perspectives for the understanding of the mechanism of grapevine berry growth and for breeding varieties that will cope better with climate warming.

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50

Alatzas, Anastasios, Serafeim Theocharis, Dimitrios-Evangelos Miliordos, Konstantina Leontaridou, Angelos K. Kanellis, Yorgos Kotseridis, Polydefkis Hatzopoulos, and Stefanos Koundouras. "The Effect of Water Deficit on Two Greek Vitis vinifera L. Cultivars: Physiology, Grape Composition and Gene Expression during Berry Development." Plants 10, no. 9 (September 18, 2021): 1947. http://dx.doi.org/10.3390/plants10091947.

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Plants are exposed to numerous abiotic stresses. Drought is probably the most important of them and determines crop distribution around the world. Grapevine is considered to be a drought-resilient species, traditionally covering semiarid areas. Moreover, in the case of grapevine, moderate water deficit is known to improve the quality traits of grape berries and subsequently wine composition. However, against the backdrop of climate change, vines are expected to experience sustained water deficits which could be detrimental to both grape quality and yield. The influence of water deficit on two Greek Vitis vinifera L. cultivars, ‘Agiorgitiko’ and ‘Assyrtiko’, was investigated during the 2019 and 2020 vintages. Vine physiology measurements in irrigated and non-irrigated plants were performed at three time-points throughout berry development (green berry, veraison and harvest). Berry growth and composition were examined during ripening. According to the results, water deficit resulted in reduced berry size and increased levels of soluble sugars, total phenols and anthocyanins. The expression profile of specific genes, known to control grape color, aroma and flavor was altered by water availability during maturation in a cultivar-specific manner. In agreement with the increased concentration of phenolic compounds due to water deficit, genes of the phenylpropanoid pathway in the red-skinned Agiorgitiko exhibited higher expression levels and earlier up-regulation than in the white Assyrtiko. The expression profile of the other genes during maturation or in response to water deficit was depended on the vintage.

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Journal articles on the topic 'Grape berry development'

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