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1 Mumm Perrier-Jouët-Vignobles et Recherches, 11, Avenue de Champagne,
51206 Epernay, France
2 Ecole Nationale Supérieure d'Horticulture, 4 rue Hardy,
78009 Versailles Cedex, France
3 Laboratoire du Métabolisme et de la
Nutrition des Plantes, Institut National de la Recherche Agronomique, Route de Saint-Cyr, 78026
Versailles Cedex, France
4 Mumm Perrier- Jouëet- Vignobles et Recherches.
Six-year-old Vitis vinifera L. Chardonnay grapevines grown under controlled conditions were investigated with regard to both qualitative and quantitative temporal evolution of the xylem sap composition. Xylem exudates were collected by pruning the spurs just before bud burst. Potassium was the main mineral ion found in the sap (7300 µM), followed by calcium (2600 µM), phosphate (2500 µM), nitrate (2300 µM), sulfate (1600 µM), magnesium (500 µM), and chloride (150 µM). The major organic compounds were amino acids (5500 µM) and amides (mainly glutamine, 4000 µM), organic acids (3500 µM, mainly malate), and soluble carbohydrates (500 µM) including glucose, fructose, and sucrose. Over a one-week time course, water flux increased from the first four hours of exudation until 52 hours and then diminished steadily. Mineral ion concentrations remained fairly constant from the onset of the exudation to the end of the collection period, except for potassium which increased continuously and nitrate whose concentration reached a plateau after 24 hours. The high xylem levels of soluble organic compounds (amino acids and soluble carbohydrates), that were found initially, dropped rapidly and then increased reaching a maximum at 52 hours. Finally, the concentration decreased until the end of the exudation period. Furthermore, attention was paid to the effect on the xylem sap composition of recutting the spurs. The data obtained revealed that water flux and soluble carbohydrate release were enhanced, as a result of the recut, up to the maximum level previously reached at 52 hours.
Key words: xylem exudate, Vitis vinifera, pruning, macroelements, carbohydrates, amino acids, organic acids, reserves
Submitted on August 30, 1991
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