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Berry-cup system to study phloem unloading

This simple but effective system consists of an in vivo peeled grape berry immersed in buffer in a 10 ml polypropylene cup. Wang et al. (pp. 523-528) use this system to study phloem unloading of grape sugar under different conditions. Water stress and treatment with biochemical inhibitors are shown to reduce phloem sugar unloading in grapes.





This Article
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