Temperature-dependent responses of the berry developmental processes of three grapevine (Vitis vinifera) cultivars

Figures & data

Figure 1 Changes in berry diameter (mean ± SE, n = 12–15) during exposure to different temperature treatments for each of three cultivars as indicated. A, 20/14 °C; B, 25/17.5 °C; C, 30/21 °C; D, 35/24.5 °C; E, 40/28 °C day/night temperatures. The lines are fitted linear regressions to each data set. See the text for an explanation of the statistical significance of each line. Note the change in scale of the x axis of graph E.

Figure 2 Changes in berry dry weight (mean ± SE, n = 12–15) during exposure to different temperature treatments for each of three cultivars as indicated. A, 20/14 °C; B, 25/17.5 °C; C, 30/21 °C; D, 35/24.5 °C; E, 40/28 °C day/night temperatures. The lines are fitted linear regressions to each data set. See the text for an explanation of the statistical significance of each line. Note the change in scale of the x and y axes of graph E.

Figure 3 Response of the changes in rates of berry biomass accumulation (mean ± SE, n = 12–15) as a function of temperature for each of the three grapevine cultivars.

Figure 4 Changes in berry sugar accumulation (mean ± SE, n = 12–15) during exposure to different temperature treatments for each of three cultivars as indicated. A, 20/14 °C; B, 25/17.5 °C; C, 30/21 °C; D, 35/24.5 °C; E, 40/28 °C day/night temperatures. The lines are fitted linear regressions to each data set. See the text for an explanation of the statistical significance of each line. Note the change in scale of the x axis of graph E.

Figure 5 Response of the changes in rates of berry sugar accumulation (mean ± SE, n = 12–15) as a function of temperature for each of the three grapevine cultivars.

Figure 6 Modelled progression of sugar accumulation in Semillon berries (line) and the measured sugar contents (mean ± SE, n = 36) measured across the growing season in vineyard conditions. The model was developed from an empirical cubic regression fitted to the data in Fig. 6 and applied to an independent set of bunch temperatures collected in the vineyard to determine the progression of ripening. The model was only applied to the late stage of ripening, as this was consistent with the data used to generate the temperature function.