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AOBPreview originally published online on August 7, 2003
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Annals of Botany 92: 523-528, 2003
© 2003 Annals of Botany Company

An in vivo Experimental System to Study Sugar Phloem Unloading in Ripening Grape Berries During Water Deficiency Stress

ZHEN-PING WANG1,2, ALAIN DELOIRE*,1, ALAIN CARBONNEAU1, BRIGITTE FEDERSPIEL1 and FRANÇOIS LOPEZ1

1 AGRO Montpellier, UMR 1083 ‘Sciences pour l’Oenologie et la Viticulture’, 2 place P.Viala, F-34060 Montpellier Cedex 1, France and 2 Ningxia University of China, Yinchuan, 750021 Ningxia, China

* For correspondence. E-mail deloire{at}ensam.inra.fr

Received: 31 January 2003; Returned for revision: 28 April 2003; Accepted: 10 June 2003    Published electronically: 7 August 2003

An in vivo experimental system—called the ‘berry-cup’ technique—was developed to study sugar phloem unloading and the accumulation of sugar in ripening grape berries. The berry-cup system consists of a single peeled grape berry immersed in a buffer solution in a cup prepared from a polypropylene syringe. A small cross-incision (2 mm in length) is made on the stylar remnant of a berry during its ripening phase, the skin of the berry then being easily peeled off, exposing the dorsal vascular bundles without damaging either these or the pulp tissue of the berry. The sites of sugar phloem unloading are thus made directly accessible and may be regulated by the buffer solution. In addition, the unloaded photoassimilates are easily transported into the buffer solution in the berry-cup. With the berry-cup technique, it takes 60 min to purge the sugar already present in the apoplast, after which the amount of sugar in the buffer solution is a direct measure of the sugar unloading from the grape berry phloem. The optimum times for sampling were 20 or 30 min, depending on the type of experiment. Sugar phloem unloading was significantly inhibited by the inclusion of either 7·5 mM NaF or 2·5 mM PCMB in the buffer solution. This study indicates that sugar phloem unloading in ripening grape berries is via the apoplastic network and that the process requires the input of energy. The system was shown to be an appropriate experimental system with which to study sugar phloem unloading in ripening grape berries, and was applied successfully to the study of berry sugar unloaded from grapevines subjected to water stress. The results showed that water deficiency inhibits sugar unloading in grape berries.

Key words: Sugar phloem unloading, ‘berry-cup’ technique, ripening grape berry, inhibitors, water deficiency.


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