Modelling variety-dependent dynamics of soluble solids and water in berries of Vitis vinifera

Sadras, V. O., Collins, M. and Soar, C. J. (2008) Modelling variety-dependent dynamics of soluble solids and water in berries of Vitis vinifera. Australian Journal of Grape and Wine Research, 14 3: 250-259. doi:10.1111/j.1755-0238.2008.00025.x


Author Sadras, V. O.
Collins, M.
Soar, C. J.
Title Modelling variety-dependent dynamics of soluble solids and water in berries of Vitis vinifera
Formatted title
Modelling variety-dependent dynamics of soluble solids and water in berries of Vitis vinifera
Journal name Australian Journal of Grape and Wine Research   Check publisher's open access policy
ISSN 1322-7130
1755-0238
Publication date 2008-11
Sub-type Article (original research)
DOI 10.1111/j.1755-0238.2008.00025.x
Open Access Status Not Open Access
Volume 14
Issue 3
Start page 250
End page 259
Total pages 10
Place of publication Richmond, VIC, Australia
Publisher Wiley-Blackwell Publishing Asia
Language eng
Formatted abstract
Background and Aims: We modelled the dynamics of soluble solids, largely sugars, and water in 12 Vitis vinifera varieties. Emphasis was placed on maximum concentration of soluble solids (S max) and time of maturity for their viticultural importance.
Methods and Results: We measured the concentration of soluble solids and water at weekly intervals during berry ripening. The dynamics of concentration of soluble solids was characterised with a sigmoid model, whereas water concentration was characterised with a concentration-response type curve. Scaling exponents for soluble solids (αs) and water (αw) were calculated as the slope of the log-log regression between amount of soluble solids or water per berry and berry fresh mass. Smax ranged from 27.1% in Shiraz to 21.2% in Riesling, was associated with both αw and αs, and was largely unrelated to source size (leaf area, pruning weight, light interception), source activity (stomatal conductance), sink size (yield components) and source : sink ratios. The time of maturity ranged from 26 January in Verdelho to 27 February in Crimson Seedless, and was an inverse function of the rate of change in concentration of soluble solids, which was in turn a direct function of stomatal conductance.
Conclusions: Traits related to carbon assimilation influenced time of maturity, but their link with maximum concentration of soluble solids in berries was not evident.
Significance of the Study: Quantitative models of accumulation of soluble solids are presented that provide a baseline for comparisons among varieties.
Keyword Genotype
Maturity
Phenology
Phenotypic plasticity
Sink
Source
Stomatal conductance
Sugar
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Citation counts: TR Web of Science Citation Count  Cited 26 times in Thomson Reuters Web of Science Article | Citations
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