Claim · model-written summary
Tartaric acid decreased in grapevine tissue after peaking at pea size stage.
VitisNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
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”
Title
Assimilate transport in grapevines -effect of phloem disruption
J.J.(KOBUS) HUNTER; HANS PETER RUFFNER Australian Journal of Grape and Wine Research 2001. doi:10.1111/j.1755-0238.2001.tb00198.x
Other claims from this paper (19)
- Intervention effect Girdling increased tartaric acid concentrations in grapevines.
- Intervention effect Girdling resulted in a build-up of sucrose in grapevine leaves.
- Observation In leaves, malic acid concentrations reached their lowest at pea size and increased thereafter.
- Observation Leaf sucrose concentrations remained virtually stable during the season.
- Observation Bark malic and tartaric acid concentrations stayed more or less the same during the growth period.
- Association Bark malic and tartaric acid concentrations increased above the girdle.
- Intervention effect Phloem disruption by girdling increased sucrose concentrations.
- Mechanism The increase in glucose and tartaric acid is believed to result from catabolic cleavage of sucrose by invertase.
- Observation Invertase activity was evident in grapevine bark at ripeness.
- Observation Malic and tartaric acids in berries reached peak concentrations at pea size.
- Mechanism Volume increase during ripening, and respiratory loss for malic acid, resulted in a decrease in berry organic acid concentration.
- Observation Berry malic acid continued to decrease after its initial decline.
- Observation Berry tartaric acid stayed virtually stable.
- Intervention effect Girdling had no marked effect on organic acid accumulation in berries.
- Observation Berry sucrose concentrations were low early in the season and increased thereafter.
- Intervention effect Girdling increased sucrose concentrations in berries during ripening.
- Association Sucrose concentrations were lower below the girdle than above it in Harslevelü vines.
- Association Sucrose concentrations showed a decreasing gradient across leaves, bark and berries.
- Association Sucrose:glucose ratio decreased in berries from the start of the ripening period.