Relation entre la teneur en calcium et la resistance à la digestion enzymatique du tissu pelliculaire au cours de la maturation du raisin

Authors

  • C. Chardonnet
  • B. Donéche

DOI:

https://doi.org/10.5073/vitis.1995.34.95-98

Keywords:

berry, skin, calcium, pectic substances, enzymatic digestion

Abstract

L'évolution du calcium au cours du développement et de la maturation du raisin est irrégulière . Les modifications de la teneur en calcium des fractions pariétales a des conséquences importantes sur les tissus de la baie, principalement sur le tissu pelliculaire dont l'évolution détermine le comportement de la baie face à une agression par un parasite tel que Botrytis cinerea. L'étude de la digestion enzymatique des pellicules de baies de différents cépages au cours de la maturation du raisin révèle que les pellicules les plus résistantes sont celles dont les teneurs en calcium pariétal sont les plus importantes. Plus précisément, la cohésion des parois cellulaires de la pellicule résulte essentiellement de l'état de complexation des substances pectiques chélatables par le calcium.

Relation between calcium and resistance to enzymatic digestion of the skin during grape ripening

The evolution of calcium during grape berry development and ripening is irregular. The changes in calcium content of cell wall will have important consequences, mainly on the skin which is responsible for the berry reaction during attack by pathogenic fungus Like Botrytis cinerea. Our study about the evolution of the susceptibility to enzymatic digestion of berry skin from different cultivars during ripening reveals that the more important the cell wall calcium content, the less susceptible is the skin. Precisely, cell wall cohesion of the skin tissue results in the chelation state of the pectic substances.

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Published

2015-08-14

Issue

Vol. 34 No. 2 (1995): Vitis

Section

Article

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