From acidity to sweetness: a comprehensive review of carbon accumulation in grape berries.

Lu, Lizhen; Delrot, Serge; Liang, Zhenchang

Lu, Lizhen; Delrot, Serge; Liang, Zhenchang.

Afiliación

Lu L; State Key Laboratory of Plant Diversity and Prominent Crop, Beijing Key Laboratory of Grape Science and Oenology, Institute of Botany, Chinese Academy of Sciences, Beijing, 100093, China.
Delrot S; China National Botanical Garden, Beijing, 100093, China.
Liang Z; University of Chinese Academy of Sciences, Beijing, 100049, China.

Mol Hortic ; 4(1): 22, 2024 Jun 05.

Article en En | MEDLINE | ID: mdl-38835095

ABSTRACT

ABSTRACT

Most of the carbon found in fruits at harvest is imported by the phloem. Imported carbon provide the material needed for the accumulation of sugars, organic acids, secondary compounds, in addition to the material needed for the synthesis of cell walls. The accumulation of sugars during fruit development influences not only sweetness but also various parameters controlling fruit composition (fruit "quality"). The accumulation of organic acids and sugar in grape berry flesh cells is a key process for berry development and ripening. The present review presents an update of the research on grape berry development, anatomical structure, sugar and acid metabolism, sugar transporters, and regulatory factors.

Palabras clave

Acid metabolism; Hexose; Regulatory factors; Sugar accumulation; Sugar metabolism; Sugar transporter

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Mol Hortic Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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