Abstract
Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions was investigated during the growth season by quantifying individual sugars and organic acids in mature leaves, shoot bark and berries, as affected by girdling the shoot just above the bunches. Tissue was sampled at berry set, pea size, veraison and ripeness stages of the vine. Invertase activity was determined in the shoot bark at ripeness. In the leaves, malic acid concentrations reached lowest levels at pea size, but increased thereafter. Tartaric acid decreased after peaking at pea size stage. Tartaric acid concentrations increased with girdling. Despite the increase in leaf age, sucrose concentrations remained virtually stable during the season, emphasising the importance of mature leaves for nourishing bunches. Girdling resulted in a build-up of sucrose in the leaves. In the bark, malic and tartaric acid stayed more or less the same during the growth period, but increased above the girdle. As a result of phloem disruption, sucrose also increased. The increase in glucose and tartaric acid is believed to result from catabolic cleavage of sucrose by invertase. Invertase activity was evident in the bark (of mature Harslevelü vines) at ripeness, which may indicate involvement in osmotic adjustments and gradients in the bark/phloem structure. In the berries, malic and tartaric acids reached peak concentrations at pea size. The volume increase during the ripening period, and in the case of malic acid also respiratory loss, resulted in a decrease in organic acid concentration. Malic acid continued to decrease after the initial decline, whereas tartaric acid stayed virtually stable. Girdling had no marked effect on organic acid accumulation in the berries. Sucrose concentrations were low during the first part of the season, but increased thereafter. Sucrose concentrations during ripening increased with girdling, which may represent a concentration effect and/or import from the rest of the vine. Sucrose concentrations (in mature Harslevelü vines) were indeed lower below than above the girdle. Comparison of sucrose concentrations in the leaves, bark and berries showed the existence of a decreasing concentration gradient, in line with the source:sink transport concept. An equally prominent decrease in sucrose:glucose ratio in the berries from the start of the ripening period indicates that vacuolar integrity (compartmentation) was affected in the ripening berry, most probably allowing hydrolysis of sucrose by invertase and decreasing osmotic potential within the berry. The results provide further evidence for the hypothesis of an osmotic gradient driven transport to the berry.
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Claims 20
Claim · model-written summary
Girdling increased tartaric acid concentrations in grapevines.
VitisNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“Tartaric acid concentrations increased with girdling”
Claim · model-written summary
Girdling resulted in a build-up of sucrose in grapevine leaves.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e3“Girdling resulted in a build-up of sucrose in the leaves”
Claim · model-written summary
In leaves, malic acid concentrations reached their lowest at pea size and increased thereafter.
- Organ / stage
- leavese4
- Outcome
- malic acid concentrationse4
- Direction
- increasede4
- Qualifier
- reached lowest levels at pea sizee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e4“In the leaves, malic acid concentrations reached lowest levels at pea size, but increased thereafter”
Claim · model-written summary
Tartaric acid decreased in grapevine tissue after peaking at pea size stage.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e5“Tartaric acid decreased after peaking at pea size stage”
Claim · model-written summary
Leaf sucrose concentrations remained virtually stable during the season.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e6“sucrose concentrations remained virtually stable during the season, emphasising the importance of mature leaves for nourishing bunches”
Claim · model-written summary
Bark malic and tartaric acid concentrations stayed more or less the same during the growth period.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e7“In the bark, malic and tartaric acid stayed more or less the same during the growth period, but increased above the girdle”
Claim · model-written summary
Bark malic and tartaric acid concentrations increased above the girdle.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e7“In the bark, malic and tartaric acid stayed more or less the same during the growth period, but increased above the girdle”
Claim · model-written summary
Phloem disruption by girdling increased sucrose concentrations.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“As a result of phloem disruption, sucrose also increased”
Claim · model-written summary
The increase in glucose and tartaric acid is believed to result from catabolic cleavage of sucrose by invertase.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“The increase in glucose and tartaric acid is believed to result from catabolic cleavage of sucrose by invertase”
Claim · model-written summary
Invertase activity was evident in grapevine bark at ripeness.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“Invertase activity was evident in the bark (of mature Harslevelü vines) at ripeness”
Claim · model-written summary
Malic and tartaric acids in berries reached peak concentrations at pea size.
- Organ / stage
- berriese2
- Outcome
- malic and tartaric acidse2
- Direction
- reached peak concentrationse2
- Qualifier
- at pea sizee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“In the berries, malic and tartaric acids reached peak concentrations at pea size”
Claim · model-written summary
Volume increase during ripening, and respiratory loss for malic acid, resulted in a decrease in berry organic acid concentration.
- Outcome
- organic acid concentratione2
- Direction
- decreasee2
- Qualifier
- volume increase during the ripening periode2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“The volume increase during the ripening period, and in the case of malic acid also respiratory loss, resulted in a decrease in organic acid concentration”
Claim · model-written summary
Berry malic acid continued to decrease after its initial decline.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“Malic acid continued to decrease after the initial decline”
Claim · model-written summary
Berry tartaric acid stayed virtually stable.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“whereas tartaric acid stayed virtually stable”
Claim · model-written summary
Girdling had no marked effect on organic acid accumulation in berries.
- Organ / stage
- berriese2
- Treatment
- Girdlinge2
- Outcome
- organic acid accumulatione2
- Direction
- no marked effecte2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“Girdling had no marked effect on organic acid accumulation in the berries”
Claim · model-written summary
Berry sucrose concentrations were low early in the season and increased thereafter.
- Outcome
- Sucrose concentrationse2
- Direction
- increasede2
- Qualifier
- low during the first part of the seasone2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“Sucrose concentrations were low during the first part of the season, but increased thereafter”
Claim · model-written summary
Girdling increased sucrose concentrations in berries during ripening.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“Sucrose concentrations during ripening increased with girdling”
Claim · model-written summary
Sucrose concentrations were lower below the girdle than above it in Harslevelü vines.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“Sucrose concentrations (in mature Harslevelü vines) were indeed lower below than above the girdle”
Claim · model-written summary
Sucrose concentrations showed a decreasing gradient across leaves, bark and berries.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“Comparison of sucrose concentrations in the leaves, bark and berries showed the existence of a decreasing concentration gradient, in line with the source:sink transport concept”
Claim · model-written summary
Sucrose:glucose ratio decreased in berries from the start of the ripening period.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Assimilate translocation in mature grapevines (cv. Gewürztraminer and cv. Harslevelü) under field conditions”
e2“An equally prominent decrease in sucrose:glucose ratio in the berries from the start of the ripening period”
The same questions in other papers
pruning · molecular: metabolites · VitisResults differ
10 papers in the same direction as this paper · 36 in the opposite direction
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- positive
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