The physiological/structural status of the soft ripened berry is still a matter of debate. The
isolated mesocarp cells from ripened berries of both wine and table varieties were studied …

Fluorescein diacetate (FDA) was used as a vital stain to assay membrane integrity (cell
viability) in mesocarp tissue of the developing grape (Vitis vinifera L.) berry in order to test …

As single cell systems, protoplasts have been used in physiological, biochemical and
molecular studies aiming towards the investigation, improvement or modification of plants. In …

Some varieties of Vitis vinifera L. can undergo berry weight loss during later stages of
ripening. This defines a third phase of development in addition to berry formation and berry …

Parenchyma cells from the inner mesocarp of a grape berry (Vitis vinifera L. cv. Chardonnay)
were visualised in three‐dimensions within a whole mount of cleared, stained tissue using …

Background During grape berry ripening, the vacuoles accumulate water, sugars and
secondary metabolites, causing great impact in plant productivity and wine quality. However …

Background This work describes a proteomics profiling method, optimized and applied to
berry cell suspensions to evaluate organ-specific cultures as a platform to study grape berry …

Abstract Background and Aims: For Vitis vinifera L. berries late in ripening, varietal
differences have been found in tissue vitality and water relations linked to berry shrivel …

Usual immersion protocols in aldehyde solutions fail to fully preserve the fine structure of
both exocarp and mesocarp cells of grape berries, especially for the veraison (onset of …

Berry shrivel, a physiological disorder, adversely affects ripening of grape (Vitis vinifera L.)
berries; however, its causes are unknown. We adopted a holistic approach to elucidate …