Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia; National Wine & Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales, 2678, Australia; Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, 203 Tor St, Toowoomba, Qld 4350 Australia.
Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia; National Wine & Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales, 2678, Australia; New South Wales Department of Primary Industries, Locked Bag 588, Wagga Wagga, New South Wales, 2678, Australia.
Plant Physiol Biochem. 2019 Feb;135:69-76. doi: 10.1016/j.plaphy.2018.11.025. Epub 2018 Nov 27.
Loss of cell vitality in the mesocarp of grape (Vitis vinifera L.) berries during late ripening is programmed and under genetic control. Environmental factors such as temperature and vine water status, however, have a strong influence on the onset and extent of cell death. Following preliminary observations made on field experiment fruit, the hypothesis that exposure (increased light interception and wind velocity) at the berry level is important to the progression of cell death was tested. Transpiration, mesocarp cell vitality and total soluble solids concentration were compared in exposed and sheltered berries within single Shiraz vines. At oenological maturity (24 °Brix), exposed berries exhibited the same extent of cell death as sheltered berries, and it was not until four weeks later that cell death was more extensive in the exposed treatment. Therefore, under the conditions of this study, increased exposure over the ripening period was not a strong predictor of the extent of cell vitality at maturity. However, the results are consistent with an increase in the importance of environmental effects (including rain and exposure) on mesocarp cell death over the course of berry development, particularly in overripe fruit.
葡萄（Vitis vinifera L.）浆果中中果皮在成熟后期的细胞活力丧失是程序性的，并受遗传控制。然而，环境因素如温度和葡萄藤水分状况对细胞死亡的开始和程度有很强的影响。在对田间试验果实进行初步观察后，提出了一个假设，即在浆果水平上的暴露（增加光拦截和风速）对细胞死亡的进展很重要。在单一设拉子葡萄藤内，比较了暴露和遮蔽浆果中的蒸腾作用、中果皮细胞活力和总可溶性固形物浓度。在酿造成熟度（24 °Brix）时，暴露的浆果表现出与遮蔽浆果相同程度的细胞死亡，直到四周后，暴露处理的细胞死亡才更加广泛。因此，在本研究的条件下，成熟期间增加暴露并不是细胞活力程度的有力预测因素。然而，这些结果与环境因素（包括雨和暴露）对浆果发育过程中中果皮细胞死亡的重要性增加是一致的，尤其是在过熟果实中。
