From acidity to sweetness: a comprehensive review of carbon accumulation in grape berries
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Article de revue
Este ítem está publicado en
Molecular Horticulture. 2024-06-05, vol. 4, n° 1
Resumen en inglés
AbstractMost of the carbon found in fruits at harvest is imported by the phloem. Imported carbon provide the material needed for the accumulation of sugars, organic acids, secondary compounds, in addition to the material ...Leer más >
AbstractMost of the carbon found in fruits at harvest is imported by the phloem. Imported carbon provide the material needed for the accumulation of sugars, organic acids, secondary compounds, in addition to the material needed for the synthesis of cell walls. The accumulation of sugars during fruit development influences not only sweetness but also various parameters controlling fruit composition (fruit “quality”). The accumulation of organic acids and sugar in grape berry flesh cells is a key process for berry development and ripening. The present review presents an update of the research on grape berry development, anatomical structure, sugar and acid metabolism, sugar transporters, and regulatory factors.< Leer menos
Palabras clave en inglés
Sugar accumulation
Sugar metabolism
Sugar transporter
Regulatory factors
Hexose
Acid metabolism
Centros de investigación