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Changes in Cell Wall Composition during Ripening of Grape
Berries1
Kylie J. Nunan,
Ian M. Sims2,
Antony Bacic,
Simon P. Robinson, and
Geoffrey B. Fincher*
Department of Plant Science, University of Adelaide, Waite Campus,
Glen Osmond, SA 5064, Australia (K.J.N., G.B.F.); Cooperative Research
Centre (CRC) for Viticulture, Plant Research Centre, Hartley Grove,
Urrbrae, SA 5064, Australia (K.J.N., S.P.R.); CRC for Industrial Plant
Polymers, School of Botany, University of Melbourne, Parkville,
Victoria 3052, Australia (I.M.S., A.B.); and Commonwealth Scientific
and Industrial Research Organization, Plant Industry, Horticulture
Unit, Urrbrae, SA 5064, Australia (S.P.R.)
Cell
walls were isolated from the mesocarp of grape (Vitis
vinifera L.) berries at developmental stages from before
veraison through to the final ripe berry. Fluorescence and light
microscopy of intact berries revealed no measurable change in cell wall
thickness as the mesocarp cells expanded in the ripening fruit.
Isolated walls were analyzed for their protein contents and amino acid compositions, and for changes in the composition and solubility of
constituent polysaccharides during development. Increases in protein
content after veraison were accompanied by an approximate 3-fold
increase in hydroxyproline content. The type I arabinogalactan content
of the pectic polysaccharides decreased from approximately 20 mol % of
total wall polysaccharides to about 4 mol % of wall polysaccharides
during berry development. Galacturonan content increased from 26 to 41 mol % of wall polysaccharides, and the galacturonan appeared to become
more soluble as ripening progressed. After an initial decrease in the
degree of esterification of pectic polysaccharides, no further changes
were observed nor were there large variations in cellulose (30-35 mol
% of wall polysaccharides) or xyloglucan (approximately 10 mol % of
wall polysaccharides) contents. Overall, the results indicate that no
major changes in cell wall polysaccharide composition occurred during
softening of ripening grape berries, but that significant modification
of specific polysaccharide components were observed, together with large changes in protein composition.
1
This work was supported by the Cooperative
Research Centre for Viticulture.
2
Present address: Industrial Research Limited,
Gracefield Research Centre, Lower Hutt, New Zealand.
*
Corresponding author; e-mail gfincher{at}waite.adelaide.edu.au;fax
61-8-8303-7109.
Plant Physiol. (1998) 118: 783-792
Copyright Clearance Center: 0032-0889/98/118//10
© 1998 American Society of Plant Physiologists
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