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Solute Transport into Shiraz Berries during Development and Late-Ripening Shrinkage

¹ Cooperative Research Centre for Viticulture, Glen Osmond, SA 5064, Australia; ² National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ³ EH Graham Centre for Agricultural Innovation (NSW Department of Primary Industries and Charles Sturt University), Wagga Wagga Agricultural Institute, Wagga Wagga, NSW 2650, Australia; ⁴ Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.

^* Corresponding author [fax: +61 2 6933 2107; email: suzy.rogiers{at}dpi.nsw.gov.au]

Shiraz berries commonly lose weight during the later part of ripening and loss of vascular flows into the berry may be a contributing factor. Changes in flow through the vascular streams were assessed by monitoring the accumulation of potassium and calcium in berries at the preveraison, postveraison, and shrinkage stages of development. Potassium, a predominantly phloem-mobile element, accumulated most strongly postveraison and less strongly during the shrinkage phase. Calcium, a xylem-mobile element, accumulated strongly before veraison, but after veraison accumulation patterns were variable. Girdling and excision of pedicels to remove phloem before and at the postveraison stage of development resulted in smaller berries but also inhibited the accumulation of sugars, pigments, and potassium, but not calcium, into the berry. With an assumption of ongoing transpiration, late-ripening shrinkage may be attributed to decreased phloem flow into the berry.

Key words: ripening, grape berry, fruit shrinkage, vascular flow, water potential

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