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

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 develop...

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Bibliographic Details
Published inMolecular horticulture Vol. 4; no. 1; p. 22
Main Authors Lu, Lizhen, Delrot, Serge, Liang, Zhenchang
Format Journal Article
LanguageEnglish
Published England Springer Nature B.V 05.06.2024
BioMed Central
BMC
Subjects
Acid metabolism
Acids
Berries
Carbon
Cell division
Climate change
Dehydrogenases
Enzymes
Food quality
Fruits
Hexose
Kinases
Life Sciences
Metabolism
Metabolites
Physiology
Regulatory factors
Review
Sucrose
Sugar
Sugar accumulation
Sugar metabolism
Sugar transporter
Vegetal Biology
Wineries & vineyards
Sugar transporter
Sugar accumulation
Hexose
Sugar metabolism
Acid metabolism
Regulatory factors
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Summary: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.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ISSN:2730-9401
2730-9401
DOI:10.1186/s43897-024-00100-8