Berry ripening: Recently heard through the grapevine

NATHALIE ALEXANDRA KUHN WEBER, Le Guan, Zhan Wu Dai, Ben Hong Wu, Virginie Lauvergeat, Eric Gomès, Shao Hua Li, Francisca Godoy, Patricio Arce-Johnson, Serge Delrot

Research output: Contribution to journalReview articlepeer-review

168 Scopus citations

Abstract

Grapevine (Vitis vinifera L.) is a non-climacteric fruit species used as table fruit, dried raisins, and for vinification (wines) and distillation (liquors). In recent years, our knowledge of the molecular basis of ripening regulation has improved. Water status, light conditions, and temperature may hasten, delay, or enhance ripening. Hormones seem to play a central role, as their concentrations change prior to and during ripening and in response to several environmental cues. The review summarizes recent data related to the molecular and hormonal control of grape berry development and ripening, with special emphasis on secondary metabolism and its response to the environment, and pinpoints some experimental limitations.

Original languageEnglish
Pages (from-to)4543-4559
Number of pages17
JournalJournal of Experimental Botany
Volume65
Issue number16
DOIs
StatePublished - Aug 2014
Externally publishedYes

Keywords

  • Aromas
  • flavonoids
  • grapevine
  • hormone
  • ripening
  • sugar

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