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

Coetzee, Z. A., Walker, R. R., Deloire, A., Clarke, S. J., Barril, C. and Rogiers, S. Y. (2017) Spatiotemporal changes in the accumulation of sugar and potassium within individual 'Sauvignon Blanc' (Vitis vinifera L.) berries. Vitis: Journal of Grapevine Research, 56 4: 189-195. doi:10.5073/vitis.2017.56.189-195

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Author Coetzee, Z. A.
Walker, R. R.
Deloire, A.
Clarke, S. J.
Barril, C.
Rogiers, S. Y.
Title Spatiotemporal changes in the accumulation of sugar and potassium within individual 'Sauvignon Blanc' (Vitis vinifera L.) berries
Formatted title
Spatiotemporal changes in the accumulation of sugar and potassium within individual 'Sauvignon Blanc' (Vitis vinifera L.) berries
Journal name Vitis: Journal of Grapevine Research   Check publisher's open access policy
ISSN 0042-7500
Publication date 2017-01-01
Year available 2017
Sub-type Critical review of research, literature review, critical commentary
DOI 10.5073/vitis.2017.56.189-195
Open Access Status Not yet assessed
Volume 56
Issue 4
Start page 189
End page 195
Total pages 7
Place of publication Siebeldingen, Germany
Publisher Julius Kuehn-Institut, Bundesforschungsinstitut fuer Kulturpflanzen
Language eng
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.
Keyword 'Sauvignon Blanc'
Berry compartments
Grape berries
Potassium
Soluble sugars
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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Created: Sun, 24 Dec 2017, 09:22:17 EST