Spatiotemporal changes in the accumulation of sugar and potassium within individual 'Sauvignon Blanc' (Vitis vinifera L.) berries
Keywords:potassium, soluble sugars, 'Sauvignon Blanc', grape berries, berry compartments
It has been speculated that there may be a link between the transport of sugar and potassium into grape berries during ripening as they exhibit similar accumulation patterns. It is unclear if this proposed link is apparent in individual grape berries and in the grape berry compartments. Single grape berries were therefore analysed for sugar and potassium content and concentration within the skin, seeds and the pulp from pre-véraison until harvest. Sugar and potassium had similar accumulation patterns and positive relationships were confirmed between the sugar and potassium content within individual berries and compartments. The sugar content in the grape berry, however, increased 5-fold during ripening whereas the potassium content only doubled. Both sugar and potassium increased with berry size, suggesting a ternary relationship with berry water. The high variability in sugar and potassium contents between berries however affirms plasticity in their accumulation within individual berries.
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