Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit.

ABSTRACT: Berries of the cultivated grapevine Vitis vinifera are notably responsive to temperature, which can influence fruit quality and hence the future compatibility of varieties with their current growing regions. Organic acids represent a key component of fruit organoleptic quality and their content is significantly influenced by temperature. The objectives of this study were to (i) manipulate thermal regimes to realistically capture warming-driven reduction of malate content in Shiraz berries, and (ii) investigate the mechanisms behind temperature-sensitive malate loss and the potential downstream effects on berry metabolism. In the field we compared untreated controls at ambient temperature with longer and milder warming (2-4 °C differential for three weeks; Experiment 1) or shorter and more

SUBMITTER: Sweetman C 

PROVIDER: S-EPMC4203137 | biostudies-literature | 2014 Nov

REPOSITORIES: biostudies-literature