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Type: Journal article
Title: Impact of reduced atmospheric CO₂ and varied potassium supply on carbohydrate and potassium distribution in grapevine and grape berries (Vitis vinifera L.)
Other Titles: Impact of reduced atmospheric CO(2) and varied potassium supply on carbohydrate and potassium distribution in grapevine and grape berries (Vitis vinifera L.)
Author: Coetzee, Z.
Walker, R.
Deloire, A.
Barril, C.
Clarke, S.
Rogiers, S.
Citation: Plant Physiology and Biochemistry, 2017; 120:252-260
Publisher: Elsevier Masson SAS
Issue Date: 2017
ISSN: 0981-9428
Statement of
Zelmari A. Coetzee, Rob R. Walker, Alain J. Deloire, Célia Barril, Simon J. Clarke, Suzy Y. Rogiers
Abstract: To assess the robustness of the apparent sugar-potassium relationship during ripening of grape berries, a controlled-environment study was conducted on Shiraz vines involving ambient and reduced (by 34%) atmospheric CO₂ concentrations, and standard and increased (by 67%) soil potassium applications from prior to the onset of ripening. The leaf net photoassimilation rate was decreased by 35% in the reduced CO₂ treatment. The reduction in CO₂ delayed the onset of ripening, but at harvest the sugar content of the berry pericarp was similar to that of plants grown in ambient conditions. The potassium content of the berry pericarp in the reduced CO₂ treatment was however higher than for the ambient CO₂. Berry potassium, sugar and water content were strongly correlated, regardless of treatments, alluding to a ternary link during ripening. Root starch content was lower under reduced CO₂ conditions, and therefore likely acted as a source of carbohydrates during berry ripening. Root carbohydrate reserve replenishment could also have been moderated under reduced CO₂ at the expense of berry ripening. Given that root potassium concentration was less in the vines grown in the low CO₂ atmosphere, these results point toward whole-plant fine-tuning of carbohydrate and potassium partitioning aimed at optimising fruit ripening.
Keywords: Potassium
Grape berry
Description: Available online 13 October 2017
Rights: © 2017 Elsevier Masson SAS. All rights reserved.
DOI: 10.1016/j.plaphy.2017.10.008
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Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
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