So, the question is, what is the trigger for non-climacteric fruit ripening. The French call the onset of ripening in the grape, veraison, this is when the skins in red grape varieties begin to turn from green to red and the berries begin to soften. Still, this does not address the question of the trigger and chemistry of ripening in grapes. I found a freely available publication online called Fruit ripening in Vitis vinifera: spatiotemporal relationships among turgor, sugar accumulation, and anthocyanin biosynthesis researched and written by Simone D. Castellarin1, Greg A. Gambetta, Hiroshi Wada, Ken A. Shackel and Mark A. Matthews.
The onset of ripening results in2:
- Berry softening
- Sugar accumulation
- Increase in abscisic acid (ABA)
I'm still reading about the chemistry of grape ripening. Will report with more info later.
References:
1. Wikipedia: Climacteric_botany.
2. Simone D. Castellarin1, Greg A. Gambetta, Hiroshi Wada, Ken A. Shackel and Mark A. Matthews, Fruit ripening in Vitis vinifera: spatiotemporal relationships among turgor, sugar accumulation, and anthocyanin biosynthesis, J. Exp. Bot., (2011) 62 (12): 4345-4354.
3. Marzia Giribaldi, Laurence Gény, Serge Delrot and Andrea Schubert, Proteomic analysis of the effects of ABA treatments on ripening Vitis vinifera berries, J. Exp. Bot., (2010) 61 (9): 2447-2458.
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