Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel
Background and Aim: Berry water loss at late stages of ripening is a cultivar dependent‐trait correlated with mesocarp cell death. We tested the hypothesis that elevated temperature anticipates the onset and increases the rate of mesocarp cell death. The implications of these putative effects on the...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2019
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| Acceso en línea: | https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12010 http://hdl.handle.net/20.500.12123/4622 https://doi.org/10.1111/ajgw.12010 |
| _version_ | 1855483467952816128 |
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| author | Bonada, Marcos Sadras, Victor Oscar Fuentes, Sigfredo |
| author_browse | Bonada, Marcos Fuentes, Sigfredo Sadras, Victor Oscar |
| author_facet | Bonada, Marcos Sadras, Victor Oscar Fuentes, Sigfredo |
| author_sort | Bonada, Marcos |
| collection | INTA Digital |
| description | Background and Aim: Berry water loss at late stages of ripening is a cultivar dependent‐trait correlated with mesocarp cell death. We tested the hypothesis that elevated temperature anticipates the onset and increases the rate of mesocarp cell death. The implications of these putative effects on the time course of berry shrivel were also investigated.
Methods and Results: We assessed the progression of mesocarp cell vitality and the degree of shrivelling in berries from a factorial field experiment combining two thermal regimes (elevated temperature and control) and two cultivars (Shiraz and Chardonnay). A bilinear model was used to objectively discriminate the onset of cell death and to quantify the rates of cell death before and after the inflection point in chronological and thermal scales. Elevated temperature advanced the onset of mesocarp cell death of berries and increased the rate of cell death in the period onset‐harvest for both cultivars. There was a close correlation between the proportion of living tissue and shrivel for Shiraz, but no shrivel was observed in Chardonnay despite significant mesocarp cell death.
Conclusion: Elevated temperature accelerated both mesocarp cell death and berry shrivelling in Shiraz and accelerated mesocarp cell death but had no impact on shrivel in Chardonnay. Mesocarp cell death seems necessary but not sufficient to explain berry shrivelling.
Significance of the Study: Understanding the functional links between berry shrivel and mesocarp cell death and their responses to environmental drivers would likely contribute to management practices that could reduce the severity of shrivel in a context of warmer conditions. |
| format | Artículo |
| id | INTA4622 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA46222019-03-15T14:18:35Z Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel Bonada, Marcos Sadras, Victor Oscar Fuentes, Sigfredo Vid Variedades Temperatura Mesocarpio Muerte Celular Grapevines Varieties Temperature Mesocarp Cell Death Variedad Sirah Variedad Chardonnay Background and Aim: Berry water loss at late stages of ripening is a cultivar dependent‐trait correlated with mesocarp cell death. We tested the hypothesis that elevated temperature anticipates the onset and increases the rate of mesocarp cell death. The implications of these putative effects on the time course of berry shrivel were also investigated. Methods and Results: We assessed the progression of mesocarp cell vitality and the degree of shrivelling in berries from a factorial field experiment combining two thermal regimes (elevated temperature and control) and two cultivars (Shiraz and Chardonnay). A bilinear model was used to objectively discriminate the onset of cell death and to quantify the rates of cell death before and after the inflection point in chronological and thermal scales. Elevated temperature advanced the onset of mesocarp cell death of berries and increased the rate of cell death in the period onset‐harvest for both cultivars. There was a close correlation between the proportion of living tissue and shrivel for Shiraz, but no shrivel was observed in Chardonnay despite significant mesocarp cell death. Conclusion: Elevated temperature accelerated both mesocarp cell death and berry shrivelling in Shiraz and accelerated mesocarp cell death but had no impact on shrivel in Chardonnay. Mesocarp cell death seems necessary but not sufficient to explain berry shrivelling. Significance of the Study: Understanding the functional links between berry shrivel and mesocarp cell death and their responses to environmental drivers would likely contribute to management practices that could reduce the severity of shrivel in a context of warmer conditions. EEA Mendoza Fil: Bonada, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. University of Adelaide. School of Agriculture, Food and Wine; Australia. South Australian Research & Development Institute; Australia Fil: Sadras, Victor Oscar. University of Adelaide. School of Agriculture, Food and Wine; Australia. South Australian Research & Development Institute; Australia Fil: Fuentes, Sigfredo. University of Adelaide. School of Agriculture, Food and Wine; Australia. 2019-03-15T14:16:13Z 2019-03-15T14:16:13Z 2013-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12010 http://hdl.handle.net/20.500.12123/4622 1322-7130 1755-0238 https://doi.org/10.1111/ajgw.12010 eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley Australian Journal of Grape and Wine Research 19 (1) : 87-94 (February 2013) |
| spellingShingle | Vid Variedades Temperatura Mesocarpio Muerte Celular Grapevines Varieties Temperature Mesocarp Cell Death Variedad Sirah Variedad Chardonnay Bonada, Marcos Sadras, Victor Oscar Fuentes, Sigfredo Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel |
| title | Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel |
| title_full | Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel |
| title_fullStr | Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel |
| title_full_unstemmed | Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel |
| title_short | Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel |
| title_sort | effect of elevated temperature on the onset and rate of mesocarp cell death in berries of shiraz and chardonnay and its relationship with berry shrivel |
| topic | Vid Variedades Temperatura Mesocarpio Muerte Celular Grapevines Varieties Temperature Mesocarp Cell Death Variedad Sirah Variedad Chardonnay |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12010 http://hdl.handle.net/20.500.12123/4622 https://doi.org/10.1111/ajgw.12010 |
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