Histochemical Structure of Grape Berry

Öz

Grape berries are highly complex and multi-way biochemical units. During development and ma- turation period, they undergo consecutive modi cations in terms of size, composition, color, texture, avor and aroma. By intake water, sugars, organic acids, vitamins and minerals, grape berries accumulate these and synthesize phenolic compounds and aromatic substances. Nowadays, structural conditions and chemical properties of cells and tissues contained grape berries can be exposed by histochemical studies. Histological and histochemical cons- tructions of grape berry cells bring berry tissues in different characteristics. Therefore, histochemical investigations have important information for understanding and determining of quality characteristics. The aim of this review is to present the literature based on histologic and histochemical knowledge to clarify relationships between berry and quality. 

Anahtar Kelimeler

• Grape,berry cell,berry skin,pulp,histochemical structure,ripening

Üzüm Tanesinin Histokimyasal Yapısı

Öz

Üzüm taneleri, karmaşık ve çok yönlü biyokimyasal ünitelerdir. Gelişmeleri ve olgunlaşmaları süresince büyüklük, kompozisyon, renk, tekstür, tat ve aroma bakımından birbirini izleyen değişim süreçleri geçirmektedir. Üzüm taneleri; su, şekerler, organik asitler, vitaminler ve mineralleri bünyesine alarak bunları biriktirmekte, fenolik bileşikler ile aroma maddeleri sentezlemektedir. Günümüzde histokimyasal çalışmalarla üzüm tanesini meydana getiren hücre ve dokuların yapısal ve kimyasal özellikleri açığa çıkarılabilmektedir. Taneye ait hücrelerin histolojik ve histokimyasal yapısı tane dokularına farklı özellikler kazandırmaktadır. Bu nedenle histokimyasal incelemeler, kalite özelliklerinin belirlenmesi ve anlaşılmasında önemli bilgiler taşımaktadır. Bu çalışmada, tane-kalite ilişkisini açıklamaya yönelik histolojik ve histokimyasal bilgiler derlenerek araştırıcılara sunulması hede enmiştir. 

Anahtar Kelimeler

• Üzüm,tane hücresi,tane kabuğu,tane eti,histokimyasal yapı,olgunlaşma

Kaynakça

1. Adams, D.O., 2006. Phenolics and ripening in grape berries. Am. J. Enol. Vitic., 57:249-56.
2. Ağaoğlu, Y.S., 2002. Bilimsel ve Uygulamalı Bağcılık (Asma Fizyolojisi-I). Kavaklıdere Eğitim Yayınları; No:5 445 s. An- kara.
3. Amrani-Joutei, K., Glories, Y., Mercier, M., 1994. Localization of tannins in grape berry skins. Vitis 33: 133-138.
4. Cabaroğlu, T., 2003. Üzümlerde aroma maddeleri ve şarapçılık açı- sından önemi. Gıda, 28(6):599-605.
5. Cadot, Y., Miñana-Castelló, M.T., Chevalier, M., 2006. Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv Cabernet franc during fruit development. J. Agric. Food Chem., 54:9206-9215.
6. Conde, C., Silva, P., Fontes, N., Dias, A.C.P., Tavares, R.M., Sou- sa, M.J., Agasse, A., Delrot, S., Gerós, H., 2007. Biochemical changes throughout grape berry development and fruit and wine quality. Food; 1:1-22.
7. Conn, S., Franco, C., Zhang, W., 2010. Characterization of anthoc- yanic vacuolar inclusions in Vitis vinifera L. cell suspension cultures. Planta; 231:1343–1360.
8. Coombe, B.G., 1992. Research on development and ripening of the grape berry. American Journal of Enology and Viticulture 43:101-110.

9. Cabanne, C., Donéche, B., 2001. Changes in polygalacturonase ac- tivity and calcium content during ripening of grape berries. Am.J.Enol.Vitic. 52:331-335.
10. Deryaoğlu, A., 1997. Elazığ yöresinde yetişen siyah şaraplık Boğaz- kere ve Öküzgözü üzümlerinin olgunlaşması sırasında meydana gelen fiziksel ve kimyasal değişmeler. Ç.Ü. Fen Bilimleri Ens. Gıda Müh. Anabilim Dalı Doktora Tezi, Adana, 148 s.
11. Doco, T., Williams, P., Pauly, M., O’Neill, M.A., Pellerin, P., 2003. Polysaccharides from grape berry cell walls. Part II. Structural characterization of the xyloglucan polysaccharides. Carbohy- drate Polymers, 53: 253-261.
12. Dokoozlian, N.K., 2000. Grape Berry Growth and Development. Pages 30-37 in: Raisin Production Manual. University of Ca- lifornia, Agricultural and Natural Resources Publication 3393, Oakland, CA.
13. Fontes, N., Gerós, H., Delrot, S., 2011. Grape Berry Vacuole: A Complex and Heterogeneous Membrane System Specialized in the Accumulation of Solutes. Am. J. Enol. Vitic. 62(3): 270- 278.
14. Fornara, V., Onelli, E., Sparvoli, F., Rossoni, M., Aina, R., Marino, G., Citterio, S., 2008. Localization of stilbene synthase in Vitis vinifera L. during berry development. Protoplasma, 233: 83- 93.
15. Ford, C.M., 2012. The Biochemistry of Organic Acids in the Gra- pe. The Biochemistry of the Grape Berry, (Editors: Gerós, H., Chaves, M.M. and Delrot, S.) Bentham Science Publishers. 67-88.
16. Francis, I.L., Newton, J.L., 2005. Determining wine aroma from compositional data. Aust. J. Grape Wine Res. 11:114-126.
17. Fuleki, T., Pelayo, E., Palabay, R., 1993. Carboxylic acid composi- tion of authentic varietal and commercial grape juices. Journal of AOAC International, 76:591–600.
18. Gagné, S., Saucier, C., Gény, L., 2006. Composition and cellular localization of tannins in Cabernet Sauvignon skins during growth. J. Agric. Food. Chem; 54:9465-9471
19. Günata, Y.Z., Bayonove, C.L., Baumes, R.L. and Cordonnier, R.E., 1985. The aroma of grapes. The localization and evolution of free and bound fractions of some grape aroma components cv. Muscat during development and maturation. J. Sci. Food Ag- ric. 36:857-862.
20. Grotewold, E., 2004. The challenges of moving chemicals within and out of cells: Insights into the transport of plant natural products. Planta, 219: 906-909.
21. Häkkinen, S., 2000. Flavonols and Phenolic Acids in Berries and Berry Products. Doctoral thesis. Kuopio University Finland. p. 92. Hall, D., De Luca, V., 2007. Mesocarp localization of a bi-functional resveratrol / hydroxycinnamic acid glucosyltransferase of Concord grape (Vitis labrusca). Plant J 49: 579-591.
22. Hanlin, R.L., Hrmova, M., Harbertson J.F., Downey, M.O., 2010. Condensed tannin and grape cell wall interactions and their impact on tanin extractability into wine. Aust. J. Grape Wine Res. 16: 173–188.
23. Harbertson, J.F., Kennedy, J.A., Adams, D.O., 2002. Tannin in skins and seeds of Cabernet sauvignon, Syrah, and Pinot noir berries during ripening. Am. J. of Enol and Vitic., 53(1): 54-59.
24. Haslam, E., 1998. Practical Polyphenolics. From Structure to Mole- cular Recognition and Physiological Action. Cambridge Uni- versity Press, p. 422.
25. Ho, P., Silvia, M.C., Hogg, T.A., 2001. Changes in colour and phe- nolic composition during the early stages of maturation of port in wood, stainless steel and glass. J. Science of Food and Ag- ric., 81: 1269-1280.
26. Kitamura, S., 2006. Transport of avonoids: from cytosolic synthe- sis to vacuolar accumulation. In: Grotewold E ed. Sc. of avo- noids. Berlin D: Springer, 123-46.
27. Lecas, M., Brillouet, J.M., 1994. Cell wall composition of grape berry skins. Phytochemistry, 35:1241-1243.
28. López Vélez, M., Martínez-Martínez, F., Del Valle-Ribes, C., 2003. The study of phenolic compounds as natural antioxidants in wine. Critical Reviews in Food Science and Nutrition, 43(3): 233-244.
29. Luan, F., Wüst, M., 2002. Differential incorporation of 1-deoxy-D- xylulose into (3S)-linalool and geraniol in grape berry exocarp and mesocarp. Phytochemistry; 60:451–459.
30. Lund, S.T., Bohlmann, J., 2006. The molecular basis for wine grape quality-A volatile subject. Science 311:804-805.
31. Moskowitz, A.H., Hrazdina, G., 1981. Vacuolar Contents of Fru- it Subepidermal Cells from Vitis Species. Plant Physiol. 68: 686-692.
32. Mullins, M.G., Bouquet, A., Williams, L.E., 1992. Biology of Gra- pevine. Cambridge University Press, Cambridge. p. 239. Cilt / Volume: 3, Sayı / Issue: 2, 2013 23
33. Pinelo, M., Arnous, A., Meyer, A.S., 2006 .Upgrading of grape skins: signi cance of plant cell-wall structural components and extraction techniques for phenol release. Trends in Food Science and Technology; 17:579-90.
34. Possner, D.R.E., Kliewer, W.M., 1985. The localization of acids, sugars, potassium and calcium in developing grape berries. Vitis 24: 229-240.
35. Radler, F., 1965. The main constituents of the surface waxes of vari- ety and species of the genus Vitis. Amer.J.Enol.Vitic., 16:159- 167.
36. Radler, F., 1970. Untersuchungen über das cuticular wachs von Vitis vinifera L. ssp. sylvestris berger und Vitis vinifera L. ssp. vini- fera. Angew. Bot. 44: 187-195.
37. Rogiers, S.Y., Greer, D.H., Hat eld, J.M., Orchard, B.A., Keller, M., 2006. Mineral sinks within ripening grape berries (Vitis vinifera L.). Vitis 45(3): 115-123.
38. Welch, R.M., 1986. Effects of nutrient de ciencies on seed produc- tion and quality. Adv. Plant Nutr. 2: 205-247.
39. Winkler, A.J., Cook, J.A., Kliewer, W.M., Lider, L.A., 1974. Gene- ral Viticulture. University of California Press, Berkeley, Cali- fornia. p. 710.