Home > VII International Symposium on Grapevine Physiology and Biotechnology > ETHYLENE IS REQUIRED FOR THE RIPENING OF GRAPE

Articles

ETHYLENE IS REQUIRED FOR THE RIPENING OF GRAPE

Article number

689_29

Pages

251 – 256

Language

English

Abstract

While grapes have been classified as a non-climacteric fruit, we show here that endogenous ethylene production just before veraison is required for an increase in berry size and possibly for anthocyanin accumulation in the ripening berry.
Our data also show that the peak of ethylene production just prior to veraison is associated with increased accumulation of ACC oxidase mRNAs, enhanced ACC oxidase activity and higher concentrations of malonyl-ACC. Exposure of clusters to 1-MCP at various times before and after veraison inhibited ripening only in fruit treated at the time of the ethylene peak.
Lastly, we observed some feed-back at the ethylene perception level and this response is discussed in relationship to the behaviour of non-climacteric plant tissues.

Publication

VII International Symposium on Grapevine Physiology and Biotechnology

Authors

C. Chervin, A. Tira-Umphon, A. El-Kereamy, J.P. Roustan, J. Lamon, A. Latche, M. Bouzayen, A. Kanellis

Keywords

Vitis vinifera L., ethylene, berry growth, non-climacteric fruit

Full text

https://doi.org/10.17660/ActaHortic.2005.689.29

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