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Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries

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Abstract

Both water deficit and elevated temperature are likely to accelerate shrivelling in Shiraz berries with consequences for fruit yield and quality. The process of shrivelling is partially related to mesocarp cell death and it has been proposed that enhancement of berry flavour and aroma also correlates with mesocarp cell death. However, the combined effects of water deficit and elevated temperature on berry shrivelling, mesocarp cell death and berry sensory traits are unknown. We tested the hypotheses that (1) the effects of water deficit and elevated temperature on the dynamics of mesocarp cell death and shrivelling are additive, and that (2) faster cell death, as driven by warming and water deficit, negatively contributes to grape sensory balance. Using open-top chambers to elevate day and night temperature, we compared heated vines against controls at ambient temperature. Thermal regimes were factorially combined with two irrigation regimes, fully irrigated and water deficit, during berry ripening. The dynamic of cell death was characterised by a bilinear model with three parameters: the onset of rapid cell death and the rate of cell death before and after the onset of rapid cell death. Statistical comparison of these three parameters indicated that there was not interaction between water and temperature on the dynamics of berry mesocarp cell death. Warming advanced the onset of cell death by ~9 days (P = 0.0002) and water stress increased the rate of cell death in the period post onset (P = 0.0007). Both water stress and elevated temperature increased the proportion of cell death and shrivelling at harvest. An interaction between water deficit and elevated temperature was found whereby the onset of berry net water loss was advanced by elevated temperature under water deficit but not in the fully irrigated treatment. Sensory traits typical of ripened berries were associated with higher cell death; however, warming and water deficit hastened ripening and altered the balance of berry sensory traits.

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Acknowledgments

This paper is part of Marcos Bonada’s post-graduate studies at the University of Adelaide. This work was funded by the Grape and Wine Research and Development Corporation, Department of Agriculture, Fisheries and Forestry and Complementary State NRM Program (SA). Marcos Bonada’s work in Australia was supported by the Instituto National de Tecnologia Agropecuaria de Argentina (INTA). We thank technical inputs of Dr. Paul Petrie, Mr. Federico Zaina, Mr. Treva Hebberman for vineyard management, and Dr. Andrew Barber and Professor Steve Tyerman for use of laboratory facilities.

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  1. Sigfredo Fuentes

    Present address: Melbourne School of Land and Environment, University of Melbourne, Melbourne, VIC, 3010, Australia

Authors and Affiliations

  1. Estación Experimental Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martin 3853, Luján de Cuyo, Mendoza, 5507, Argentina

    Marcos Bonada

  2. School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, Adelaide, SA, 5064, Australia

    Marcos Bonada, Víctor Sadras & Sigfredo Fuentes

  3. South Australian Research and Development Institute, Waite Campus, Adelaide, SA, 5064, Australia

    Marcos Bonada, Víctor Sadras & Martin Moran

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  1. Marcos Bonada
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  2. Víctor Sadras
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  4. Sigfredo Fuentes
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Correspondence to Marcos Bonada.

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Communicated by E. Fereres.

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271_2013_407_MOESM1_ESM.tif

Supplementary material 1: PCA and cluster analyses of the correlation factors among tester and trait scores. Correlation matrices on both seasons were based on scores of 12 panellist evaluating 20 berry sensory traits. The bias associated to these methods to assess panellist performances is reduced when use in conjunction (King et al. 2001). The lack of agreement between them in 2010-11 did not support any decision to exclude panellist. In 2011-12 both discriminated panellists F, G and I from the rest, with a notorious dissimilarity of these panellists to score the same attributes (TIFF 74 kb)

271_2013_407_MOESM2_ESM.tif

Supplementary material 2: (left) Comparison of mean daily temperature in heated and control treatments in two growing seasons (2010–11 and 2011–12) and the intervening winter period. (right) Frequency distribution of temperature difference between heated and control treatments; SD is the standard deviation. Temperature was measured at canopy level. Adapted from Figure 1 in Sadras and Moran (2012a) (TIFF 199 kb)

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Bonada, M., Sadras, V., Moran, M. et al. Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries. Irrig Sci 31, 1317–1331 (2013). https://doi.org/10.1007/s00271-013-0407-z

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