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Preferential water uptake and differences in the anatomical structure of the distal end of grape berry may jointly lead to cracking in vitro soaking

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Abstract

The distal end of grape berries preferentially cracks during the soaking process in vitro, which may be related to preferential water uptake and cell anatomy. Thus, the relationship between water uptake and cell anatomical structure was assessed using 49 grape varieties. In vitro immersion experiments were performed on mature berries to measure the differences in berry-cracking properties. A whole-berry in vitro staining method was used to trace the water uptake of the vascular bundles, and paraffin sections were used to observe and analyze the structural parameters of the different tissues. The results showed that the berry-cracking rate and water uptake of the distal end of berries prone to cracking were significantly higher than that of the resistant berries. Compared with the berries that were resistant to cracking, the berries that were prone to cracking possessed a thin cuticle, epidermis and sub-epidermis. Dye accumulated in the distal end of the cracking-prone berries, which even exhibited cracking during the dyeing process. However, less dye accumulated on the surface of the cracking-resistant varieties and was only sporadically distributed on the surface. In addition, cracking of the distal end of the berry may also be related to other shape and size parameters of the cells in cell layer. Analysis of vascular bundle water transport and the differences in the cell structure characteristics of the different varieties, offered a preliminary explanation for why the distal end of the berry is prone to cracking, providing theoretical support for further research on the mechanisms of berry cracking.

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Acknowledgements

This research was funded by the National Key Research and Development Program (No. 2019YFD1000101); the National Natural Science Foundation Project (No. 31672131, 31372027); Jiangsu Agricultural Science and Technology Independent Innovation Project (No. CX(18)2007); Jiangsu Modern Agriculture (grape) Agricultural Technology System Construction Project (No. JATS [2018] 279); Supported by China Agriculture Research System (No. CARS-29-yc-1); Resources Protection Program of China Ministry of Agriculture (No. 2130135-34).

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  1. College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China

    Chuan Zhang & Jinggui Fang

  2. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China

    Chuan Zhang, Chonghuai Liu & Xiucai Fan

  3. College of Agro-Grassland Science, Nanjing Agricultural University, Nanjing, 210095, China

    Liwen Cui

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  1. Chuan Zhang
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FJG and FXC provided the experimental ideas and designed the research; ZC specifically implemented the research and performed data analysis; CLW, DTY and ZPA made preliminary revisions to the paper; FJG and ZC made the final decision on the paper. All authors have read and approved the final manuscript.

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Correspondence to Xiucai Fan or Jinggui Fang.

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Zhang, C., Cui, L., Liu, C. et al. Preferential water uptake and differences in the anatomical structure of the distal end of grape berry may jointly lead to cracking in vitro soaking. Hortic. Environ. Biotechnol. 62, 353–365 (2021). https://doi.org/10.1007/s13580-020-00324-9

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