Berry development of grapevines: Relations between the growth of berries and their DNA content indicate cell multiplication and enlargement

DNA of berries (cv. Shiraz) was extracted and quantified to determine, indirectly, the rate of cell division and enlargement in the grape pericarp. The increase of total DNA in the pericarp begins at anthesis in the ovary of grapevine flowers (day 0, 100 % of flowers at full bloom). This increase in DNA continues during the herbaceous growth period until 35 d after anthesis (day 35, 19 d before the onset of veraison). Total DNA per berry pericarp does not increase linearly during this growth period since 75 % of the DNA has already accumulated before day 20. We determined a cell enlargement index (CEI), to estimate the mean cellular volume. The pericarp cell size increases 16-fold during the whole growth of berries. Volume increase is nearly linear from berry set to the beginning of veraison and thereafter until maturity. The importance of determination of cell division and enlargement of berry pericarp based on the DNA content and its possible application in studies on the influence of environmental factors on berry growth is discussed

Analyse comparative des electrophoregrammes bidimensionnels pour la recherche des polypeptides de la membrane plasmique de racines de mais impliques dans le transport de nitrate

Available from INIST (FR), Document Supply Service, under shelf-number : T 83770 / INIST-CNRS - Institut de l'Information Scientifique et TechniqueSIGLEFRFranc

Impact du stress hydrique sur la qualité de la vendange : l'exemple des flavonoïdes

Ce numéro d'Innovations Agronomiques comprend les articles correspondant aux présentations du colloque « Viticulture et stress hydrique » qui s'est tenu à Montpellier le 17 juin 2014.Wine quality depends strongly on the composition of the grapes from which they are produced. Flavonoids are secondary plant metabolites that directly affect the quality, being involved in their color and stability of this color, and astringency. As many metabolites, their synthesis in the berry may vary depending on environmental conditions, especially water status of the plant. We will present the structures and properties of these flavonoids, how they are synthesized in the berry and how water stress can alter their synthesis in the berry and the composition at harvest.La qualité des vins dépend étroitement de la composition des raisins dont ils sont issus. Les flavonoïdes sont des métabolites secondaires de la plante influant directement sur cette qualité, impliqués notamment dans leur couleur et la stabilité de cette couleur, et leur astringence. Comme de nombreux métabolites, leur synthèse dans la baie peut varier en fonction des conditions environnementales, et en particulier de l’état hydrique de la plante. Nous présenterons les structures et propriétés de ces flavonoïdes, comment ils sont synthétisés dans la baie et comment un stress hydrique peut modifier leur synthèse dans la baie et la composition de la vendange

Exploitation des gels d'électrophorèse bidimensionnelle

National audienc

A putative NAP homolog specifically expressed during grapevine flower and berry development

International audienc

Biosynthesis and chemistry of proanthocyanidin and anthocyanin, from grapes to wine

Biosynthesis and chemistry of proanthocyanidin and anthocyanin, from grapes to wine. Macrowine 201

Fruit nutritional quality : Polyphenols

Fruit nutritional quality : Polyphenol

Electrophorèse 2-D haute résolutionde polypeptides de la membrane plasmique de racine de maïs : identification de polypeptides dont l'expression est régulée par le nitrate

International audienc

Enzyme-catalysed oxidation of non-phenolic aromatic compounds

It has been shown that the enzyme ligninase is able to catalyse the oxidation of a number of non-phenolic aromatic compounds. The characterisation of two new products from 1,4-dimethoxybenzene and 1,2,3,5-tetramethoxybenzene is also reported. The ability of di-, tri- and tetramethoxybenzene derivatives to facilitate the oxidation of less readily oxidised substrates such as anisyl alcohol and 4-methoxymandelic acid has also been studied