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

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