Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)

The implications of grape berry transpiration for the ripening process and final grape composition were studied. An experiment was conducted, under controlled conditions, with fruit-bearing cuttings of Vitis vinifera L. cv. Tempranillo. Three doses of the anti-transpirant di-1-p-menthene were applie...

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Autores: Pascual-Elizalde, I. (Inmaculada)|||/items/157d711d-67a5-463d-8743-0ad7ee50b3dc, Antolín-Bellver, M.C. (M. Carmen)|||/items/f196e0e4-6d7f-4e8e-b73c-9deee2516a87, Goicoechea-Preboste, N. (Nieves)|||/items/15d3ee01-2310-4307-af7e-b6b0f876b646, Irigoyen-Iparrea, J.J. (Juan Jose)|||/items/8ef56456-59a7-4eba-b376-37328752e352, Morales, F. (Fermin)|||/items/a2b273a3-b8b3-49ae-b578-8fbbc20dc22b
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/63878
Acceso en línea:https://hdl.handle.net/10171/63878
Access Level:acceso abierto
Palabra clave:Anti-transpirant
Anthocyanins
Ripening rate
Vitis vinifera L
Grape transpiration
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spelling Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)Pascual-Elizalde, I. (Inmaculada)|||/items/157d711d-67a5-463d-8743-0ad7ee50b3dcAntolín-Bellver, M.C. (M. Carmen)|||/items/f196e0e4-6d7f-4e8e-b73c-9deee2516a87Goicoechea-Preboste, N. (Nieves)|||/items/15d3ee01-2310-4307-af7e-b6b0f876b646Irigoyen-Iparrea, J.J. (Juan Jose)|||/items/8ef56456-59a7-4eba-b376-37328752e352Morales, F. (Fermin)|||/items/a2b273a3-b8b3-49ae-b578-8fbbc20dc22bAnti-transpirantAnthocyaninsRipening rateVitis vinifera LGrape transpirationThe implications of grape berry transpiration for the ripening process and final grape composition were studied. An experiment was conducted, under controlled conditions, with fruit-bearing cuttings of Vitis vinifera L. cv. Tempranillo. Three doses of the anti-transpirant di-1-p-menthene were applied directly to the bunch at the onset of veraison: 1%, 5% and 10% (v/v) (D1, D5 and D10, respectively). A treatment with bunches sprayed with water (D0) was also included as a control. Grape and bunch transpiration, and total soluble solids (TSS) accumulation rate decreased as the dose of anti-transpirant increased, thus resulting in the lengthening of the ripening period. Bunch transpiration rates were linearly correlated with the elapsed time between veraison and maturity, and with the TSS accumulation rate. The evolution of pH, malic acid and total skin anthocyanins during ripening did not show remarkable changes as a consequence of the artificially reduced bunch transpiration. However, a decoupling between TSS and anthocyanins was observed. At maturity, the bunches treated with D10 had significantly lower must acidity and higher pH and extractable anthocyanin levels, these differences being likely associated with the lengthening of the ripening period.Dadun. Depósito Académico Digital Universidad de Navarra20222022-08-0420222022-01-0120222022-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/63878reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/638782026-06-21T12:47:57Z
dc.title.none.fl_str_mv Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
title Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
spellingShingle Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
Pascual-Elizalde, I. (Inmaculada)|||/items/157d711d-67a5-463d-8743-0ad7ee50b3dc
Anti-transpirant
Anthocyanins
Ripening rate
Vitis vinifera L
Grape transpiration
title_short Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
title_full Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
title_fullStr Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
title_full_unstemmed Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
title_sort Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
dc.creator.none.fl_str_mv Pascual-Elizalde, I. (Inmaculada)|||/items/157d711d-67a5-463d-8743-0ad7ee50b3dc
Antolín-Bellver, M.C. (M. Carmen)|||/items/f196e0e4-6d7f-4e8e-b73c-9deee2516a87
Goicoechea-Preboste, N. (Nieves)|||/items/15d3ee01-2310-4307-af7e-b6b0f876b646
Irigoyen-Iparrea, J.J. (Juan Jose)|||/items/8ef56456-59a7-4eba-b376-37328752e352
Morales, F. (Fermin)|||/items/a2b273a3-b8b3-49ae-b578-8fbbc20dc22b
author Pascual-Elizalde, I. (Inmaculada)|||/items/157d711d-67a5-463d-8743-0ad7ee50b3dc
author_facet Pascual-Elizalde, I. (Inmaculada)|||/items/157d711d-67a5-463d-8743-0ad7ee50b3dc
Antolín-Bellver, M.C. (M. Carmen)|||/items/f196e0e4-6d7f-4e8e-b73c-9deee2516a87
Goicoechea-Preboste, N. (Nieves)|||/items/15d3ee01-2310-4307-af7e-b6b0f876b646
Irigoyen-Iparrea, J.J. (Juan Jose)|||/items/8ef56456-59a7-4eba-b376-37328752e352
Morales, F. (Fermin)|||/items/a2b273a3-b8b3-49ae-b578-8fbbc20dc22b
author_role author
author2 Antolín-Bellver, M.C. (M. Carmen)|||/items/f196e0e4-6d7f-4e8e-b73c-9deee2516a87
Goicoechea-Preboste, N. (Nieves)|||/items/15d3ee01-2310-4307-af7e-b6b0f876b646
Irigoyen-Iparrea, J.J. (Juan Jose)|||/items/8ef56456-59a7-4eba-b376-37328752e352
Morales, F. (Fermin)|||/items/a2b273a3-b8b3-49ae-b578-8fbbc20dc22b
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Anti-transpirant
Anthocyanins
Ripening rate
Vitis vinifera L
Grape transpiration
topic Anti-transpirant
Anthocyanins
Ripening rate
Vitis vinifera L
Grape transpiration
description The implications of grape berry transpiration for the ripening process and final grape composition were studied. An experiment was conducted, under controlled conditions, with fruit-bearing cuttings of Vitis vinifera L. cv. Tempranillo. Three doses of the anti-transpirant di-1-p-menthene were applied directly to the bunch at the onset of veraison: 1%, 5% and 10% (v/v) (D1, D5 and D10, respectively). A treatment with bunches sprayed with water (D0) was also included as a control. Grape and bunch transpiration, and total soluble solids (TSS) accumulation rate decreased as the dose of anti-transpirant increased, thus resulting in the lengthening of the ripening period. Bunch transpiration rates were linearly correlated with the elapsed time between veraison and maturity, and with the TSS accumulation rate. The evolution of pH, malic acid and total skin anthocyanins during ripening did not show remarkable changes as a consequence of the artificially reduced bunch transpiration. However, a decoupling between TSS and anthocyanins was observed. At maturity, the bunches treated with D10 had significantly lower must acidity and higher pH and extractable anthocyanin levels, these differences being likely associated with the lengthening of the ripening period.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-08-04
2022
2022-01-01
2022
2022-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/63878
url https://hdl.handle.net/10171/63878
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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