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- 저자 : Liwen Cui (검색결과 1 건)
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Chuan Zhang,Liwen Cui,Chonghuai Liu,Xiucai Fan,Jinggui Fang 한국원예학회 2021 Horticulture, Environment, and Biotechnology Vol.62 No.3
The distal end of grape berries preferentially cracks during the soaking process in vitro, which may be related to preferentialwater uptake and cell anatomy. Thus, the relationship between water uptake and cell anatomical structure was assessed using49 grape varieties. In vitro immersion experiments were performed on mature berries to measure the diff erences in berrycrackingproperties. A whole-berry in vitro staining method was used to trace the water uptake of the vascular bundles, andparaffi n sections were used to observe and analyze the structural parameters of the diff erent tissues. The results showed thatthe berry-cracking rate and water uptake of the distal end of berries prone to cracking were signifi cantly higher than that ofthe resistant berries. Compared with the berries that were resistant to cracking, the berries that were prone to cracking possesseda thin cuticle, epidermis and sub-epidermis. Dye accumulated in the distal end of the cracking-prone berries, whicheven exhibited cracking during the dyeing process. However, less dye accumulated on the surface of the cracking-resistantvarieties and was only sporadically distributed on the surface. In addition, cracking of the distal end of the berry may alsobe related to other shape and size parameters of the cells in cell layer. Analysis of vascular bundle water transport and thediff erences in the cell structure characteristics of the diff erent varieties, off ered a preliminary explanation for why the distalend of the berry is prone to cracking, providing theoretical support for further research on the mechanisms of berry cracking.
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