Evolution des polyosides des parois cellulaires au cours du développement du raisin
DOI:
https://doi.org/10.5073/vitis.1994.33.69-74Keywords:
cell wall, berry, ripening, cellulose, pectinsAbstract
La composition en polyosides pariétaux des baies de raisin a été étudiée de la floraison à la maturité chez deux cépages bordelais, le Cabernet-Sauvignon et la Muscadelle. Les techniques histochimiques et densitométriques utilisées ont permis de suivre l'évolution de trois zones distinctes: la zone pelliculaire la plus externe, la zone pelliculaire sous-jacente et la pulpe. Au cours du développement des baies, les teneurs de la majorité des polyosides pariétaux diminuent, particulièrement chez la Muscadelle. Ce phénomène ne concerne pas la cellulose du tissu pelliculaire dont le taux reste constant lors de la maturation. Chez les deux cépages, les parois cellulaires de la pellicule sont toujours plus riches en polyosides que celles de la pulpe. A maturité, la proportion de pectines pariétales au niveau de la pellicule est plus importante chez le Cabernet Sauvignon.
Evolution of cell wall polyosides during grape berry growth and ripening
The content of cell wall polyosides of grape berries has been studied in two Bordeaux vine cultivars, Cabernet Sauvignon and Muscadelle. Three different zones were determined by histochemical and densitometric technics: external part of the skin, skin underlying cells and flesh. Their changes in polyosides have been followed from flowering to maturity. During the growth of the berries, the level of the cell wall polyosides decreases particularly in Muscadelle variety, whereas during ripening the berry skin cellulose levels remains constant. In the two cultivars, the cell walls of the skin are always richer than the flesh ones. At maturity, there are more pectins in the cell walls of the skin of Cabernet Sauvignon berries.
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