Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/124083
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Type: Journal article
Title: Expression patterns of genes encoding sugar and potassium transport proteins are simultaneously upregulated or downregulated when carbon and potassium availability is modified in Shiraz (Vitis vinifera L.) berries
Author: Coetzee, Z.A.
Walker, R.R.
Liao, S.
Barril, C.
Deloire, A.J.
Clarke, S.J.
Tyerman, S.D.
Rogiers, S.Y.
Citation: Plant and Cell Physiology, 2019; 60(10):2331-2342
Publisher: Oxford University Press
Issue Date: 2019
ISSN: 0032-0781
1471-9053
Statement of
Responsibility: 
Zelmari A. Coetzee, Rob R. Walker, Siyang Liao, Celia Barril, Alain J. Deloire, Simon J. Clarke, Stephen D. Tyerman, and Suzy Y. Rogiers
Abstract: A link between the accumulation of sugar and potassium has previously been described for ripening grape berries. The functional basis of this link has, as of yet, not been elucidated, but could potentially be associated with the integral role that potassium has in phloem transport. An experiment was conducted on Shiraz grapevines in a controlled environment. Berry sugar accumulation was curtailed by reducing the leaf photoassimilation rate and the availability of potassium was increased through soil fertilisation. The study characterises the relationship between the accumulation of sugar and potassium into the grape berry and describes how their accumulation patterns are related to the expression patterns of their transporter proteins. A strong connection was observed between sugar and potassium accumulation in the grape berry pericarp, irrespective of the treatment. The relative expression of proteins associated with sugar and potassium transport across the tonoplast and plasma membrane were closely correlated, suggesting transcriptional co-regulation leading to the simultaneous translocation and storage of potassium and sugar in the grape berry cell.
Keywords: Gene expression; grape berry pericarp; potassium; sugar; transport proteins; Vitis vinifera
Rights: © The Author(s) 2019. Published by Oxford University Press on behalf of Japanese Society of Plant Physiologists. All rights reserved. For permissions, please email: journals.permissions@oup.com
DOI: 10.1093/pcp/pcz130
Grant ID: http://purl.org/au-research/grants/arc/CE140100008
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
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