The development of the grape berry cuticle in relation to susceptibility to bunch rot disease

Comménil, Pascal; Brunet, Loïc; Audran, Jean‐Claude

doi:10.1093/jxb/48.8.1599

Cited by 74 publications

(51 citation statements)

References 25 publications

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“…This is negligible relative to the 136% increase in A fruit during fruit development, suggesting that (i) almost a constant amount of CM and wax covered a signi®cantly larger A fruit and (ii) there was essentially no formation of new CM material counteracting the thinning of the CM as A fruit increased. Similarly, for grape berries Commenil et al (1997) reported a 2.5-fold decrease in CM mass per unit area between 30 and 60 DAFB, but here wax mass per unit area increased 1.8-fold. For tomato fruit, both CM and wax mass per unit area increased along with an increase in fruit diameter (Baker et al 1982), indicating that marked dierences exist between fruit of dierent species.…”

Section: Discussionmentioning

confidence: 52%

Studies on water transport through the sweet cherry fruit surface: II. Conductance of the cuticle in relation to fruit development

Knoche

Peschel

Hinz

et al. 2001

Planta

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Water conductance of the cuticular membrane (CM) of sweet cherry (Prunus avium L. cv. Sam) fruit during stages II and III (31-78 days after full bloom, DAFB) was investigated by gravimetrically monitoring water loss through segments of the exocarp. Segments were mounted in stainless-steel diffusion cells, filled with 0.5 ml of deionized water and incubated for 8 h at 25 +/- 2 degrees C over dry silica. Conductance was calculated by dividing the amount of water transpired per unit surface area and time by the difference in water vapor concentration across the segment (23.07 g m(-3) at 25 degrees C). Fruit mass and fruit surface area increased 4.9- and 2.8-fold between 31 and 78 DAFB, respectively. However, CM mass per unit area decreased from 3.9 to 1.5 g m(-2) and percentage of total wax content remained constant at about 31%. Stomatal density decreased from 0.8 to 0.2 mm(-2) (31-78 DAFB). Total conductance of the CM on the fruit cheek (gtot.) remained constant during stage II of development (approx. 1.38 x 10(-4) m s(-1) from 31 to 37 DAFB), increased to 1.73 x 10(-4) m s(-1) during early stage III of fruit growth (43-64 DAFB) then decreased to 0.95 x 10(-4) m s(-1) at maturity (78 DAFB). Partitioning gtot. into cuticular (gcut.) and stomatal conductance (gsto.) revealed that the relative contribution of gcut. to gtot. increased linearly from 30% to 87% of gtot. between 31 and 78 DAFB. respectively. On a whole-fruit basis, g,tot. and gcut. consistently increased up to 64 DAFB, and decreased thereafter. A significant negative linear relationship was obtained between gcut. and CM thickness, but not between the permeability coefficient (p) and CM thickness. Further, p was positively related to strain rate, suggesting that strain associated with expansion of the fruit surface increased p.

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Section: Discussionmentioning

confidence: 52%

Studies on water transport through the sweet cherry fruit surface: II. Conductance of the cuticle in relation to fruit development

Knoche

Peschel

Hinz

et al. 2001

Planta

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“…The cuticle is mainly built up by a network of cutin and hydrophobic waxes, with a thickness between some nanometers to some micrometers in: grape (Vitis vinifera) 1-4 μm; tomato (Solanum lycopersicum) 4-10 μm; apple (Malus domestica) 30 μm. 5,6 For fruits cuticles are very efficient transport barriers. Cutin is a polyester like biopolymer, composed of hydroxyl and hydroxyepoxy fatty acids, and in some cases also by cutan, which consists of polymethylene chains or by cellulose.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid–Base and Zisman Approaches

et al. 2011

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Surface free energy (SFE; γ SV ) of 16 fruit epicarps present on the Chilean market was calculated by two approaches: the acid-base and Zisman. The results show that the fruit epicarps were low surface energy since the magnitude of γ SV falls within a narrow range, between 37 and 44 mJ m −2 . Zisman approach gave a critical surface tension values, γ cr lower than the SFE calculated by the acid-base approach. Significant differences in SFE between the fruits may be explained by the variation in the chemical composition of epicuticular waxes. The polar (γ AB SV ) and apolar (γ LW SV ) components of the SFE were also calculated and a mathematical relation was between both values was found. Values of γ AB SV and γ LW SV could also be associated with the fruit family and the tissue origins in the ovary region. Finally, it has been shown that fruit epicarps exhibited predominantly electron-donator behaviour since γ − SV > γ + SV . We believe that the results reported here can potentially impact in food engineering because the compatibility of coatings and fruit epicarps depends on the interaction of their respective chemical and physical properties.

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“…Among these are the physical, morphological and/or anatomical barriers formed by the skin tissue, between the inner grape and its external environment. On the one hand, a higher frequency of cracks and pores at the berry surface increases fruit susceptibility by creating entry points for penetration by conidial germ tubes of the pathogen (Commeli et al 1997;Mlikota-Gabler et al 2003). On the other hand, the number and thickness of epidermal and hypodermal cell layers have been positively correlated with resistance to B. cinerea (Mlikota-Gabler et al 2003).…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, the number and thickness of epidermal and hypodermal cell layers have been positively correlated with resistance to B. cinerea (Mlikota-Gabler et al 2003). Physical resistance to infection also depends on the cuticle and wax content as well as the cell wall structure and composition in the berry skin (Commeli et al 1997;Mlikota-Gabler et al 2003;Vorwerk et al 2004). Furthermore, cluster compactness has been shown to increase berry susceptibility to B. cinerea by affecting both skin morphology and fruit microclimate (Fermaud et al 2001;Percival et al 1993;Vail and Marois 1991).…”

Section: Introductionmentioning

confidence: 99%

Grape berry skin features related to ontogenic resistance to Botrytis cinerea

et al. 2009

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This work investigated the structural and biochemical changes during grape berry development which account potentially for the onset and increase in susceptibility to Botrytis cinerea. Using the cv. Sauvignon blanc, we quantified at seven developmental growth stages from herbaceous to over-mature berries: (1) fruit ontogenic resistance using three strains (II-transposa), (2) the morphological and maturity fruit characteristics and (3) preformed biochemical compounds located in the berry skin. From the mid-colour change stage onwards, susceptibility of unwounded fruit increased sigmoidally in both rot and sporulation severities at the berry surface. A principal component analysis identified a very close connection between fruit susceptibility and the level of fruit maturity. Berry susceptibility was significantly and positively correlated with the phenolic compounds in the skin cell walls and negatively correlated with the total tannin content in the skin and with water activity (Aw) at the fruit surface. On the berry, Aw decreased from 0.94 at bunch closure to 0.89 at berry maturity, with a relatively low value (0.90) at the stage of mid-colour change. Using artificial media, different Aw levels led to significant differences in mycelial growth (Aw ≤0.95 resulted in the lowest growth rate ≤0.34 mm day −1 ). Thus, besides the level of fruit maturity, both water activity on the fruit and the total tannin content in the skin may affect fungal growth and berry colonisation. The potential of these variables for use as indicators of grape berry susceptibility as well as associated mechanisms for the development of disease are discussed.

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The development of the grape berry cuticle in relation to susceptibility to bunch rot disease

Cited by 74 publications

References 25 publications

Studies on water transport through the sweet cherry fruit surface: II. Conductance of the cuticle in relation to fruit development

Studies on water transport through the sweet cherry fruit surface: II. Conductance of the cuticle in relation to fruit development

Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid–Base and Zisman Approaches

Grape berry skin features related to ontogenic resistance to Botrytis cinerea

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