Show simple item record

dc.rights.licenseopenen_US
dc.contributor.authorCASTELLARIN, Simone D.
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorGAMBETTA, Gregory
ORCID: 0000-0002-8838-5050
IDREF: 225449641
dc.contributor.authorWADA, Hiroshi
dc.contributor.authorKRASNOW, Mark N.
dc.contributor.authorCRAMER, Grant R
dc.contributor.authorPETERLUNGER, Enrico
dc.contributor.authorSHACKEL, Kenneth A.
dc.contributor.authorMATTHEWS, Mark A.
dc.date.accessioned2020-03-26T20:28:55Z
dc.date.available2020-03-26T20:28:55Z
dc.date.issued2016
dc.identifier.issn0022-0957en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/3955
dc.description.abstractEnAlong with sugar accumulation and colour development, softening is an important physiological change during the onset of ripening in fruits. In this work, we investigated the relationships among major events during softening in grape (Vitis vinifera L.) by quantifying elasticity in individual berries. In addition, we delayed softening and inhibited sugar accumulation using a mechanical growth-preventing treatment in order to identify processes that are sugar and/or growth dependent. Ripening processes commenced on various days after anthesis, but always at similarly low elasticity and turgor. Much of the softening occurred in the absence of other changes in berry physiology investigated here. Several genes encoding key cell wall-modifying enzymes were not up-regulated until softening was largely completed, suggesting softening may result primarily from decreases in turgor. Similarly, there was no decrease in solute potential, increase in sugar concentration, or colour development until elasticity and turgor were near minimum values, and these processes were inhibited when berry growth was prevented. Increases in abscisic acid occurred early during softening and in the absence of significant expression of the V. vinifera 9-cis-epoxycarotenoid dioxygenases. However, these increases were coincident with decreases in the abscisic acid catabolite diphasic acid, indicating that initial increases in abscisic acid may result from decreases in catabolism and/or exogenous import. These data suggest that softening, decreases in turgor, and increases in abscisic acid represent some of the earliest events during the onset of ripening. Later, physical growth, further increases in abscisic acid, and the accumulation of sugar are integral for colour development.
dc.language.isoENen_US
dc.subject.enAnthocyanins
dc.subject.enVitis Vinifera L.
dc.subject.enCell Wall
dc.subject.enElasticity
dc.subject.enFirmness
dc.subject.enFruit Development
dc.title.enCharacterization of major ripening events during softening in grape: turgor, sugar accumulation, abscisic acid metabolism, colour development, and their relationship with growth
dc.typeArticle de revueen_US
dc.identifier.doi10.1093/jxb/erv483en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Experimental Botanyen_US
bordeaux.page709-722en_US
bordeaux.volume67en_US
bordeaux.hal.laboratoriesEcophysiologie et Génomique Fonctionnelle de la Vigne (EGFV) - UMR 1287en_US
bordeaux.issue3en_US
bordeaux.institutionBordeaux Sciences Agroen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-02520787
hal.version1
hal.date.transferred2020-03-26T20:29:32Z
hal.exporttrue
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Experimental%20Botany&rft.date=2016&rft.volume=67&rft.issue=3&rft.spage=709-722&rft.epage=709-722&rft.eissn=0022-0957&rft.issn=0022-0957&rft.au=CASTELLARIN,%20Simone%20D.&GAMBETTA,%20Gregory&WADA,%20Hiroshi&KRASNOW,%20Mark%20N.&CRAMER,%20Grant%20R&rft.genre=article


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record