Relevant bibliographies by topics / Grape berry development / Dissertations / Theses
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Dissertations / Theses on the topic 'Grape berry development'

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Published: 11 March 2023

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1

Sonnekus, Nastassja. "Development and change that occurs in table grape berry composition during growth." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/96871.

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Thesis (MSc)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Grape quality is important for the producer, exporter and the consumer. Consumers judge table grapes according to their size, colour, taste and shelf life. The consumer’s prerequisites will influence the producer. Therefore, it is essential to know how the table grape berry develops so that it can be manipulated, favouring the postharvest quality and shelf life. This study was performed on Prime and Crimson Seedless, both grafted onto Ramsey, in the Paarl district of South Africa. The aim of this study was to describe and quant
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2

Stines, Anna P. "Expression of the key proline biosynthetic enzymes P5CS and oat during grape berry development." Title page, contents and abstract only, 1999. http://web4.library.adelaide.edu.au/theses/09PH/09phs859.pdf.

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Errata tipped in behind back end paper. Bibliography: leaves 104-123. The work described in this thesis was undertaken to document the accumulation of amino acids during grape berry development and to investigate the mechanisms underlying the significant accumulation of proline late in ripening in some cultivars. (conclusion)
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3

Lo, Giudice Danielle. "The Impact of Prohexadione-calcium on Grape Vegetative and Reproductive Development and Wine Chemistry." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/42768.

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Prohexadione-calcium (P-ca), as ApogeeTM, was evaluated in 2000 and 2001 for impact to grape vegetative and reproductive development. In 2000, P-ca (250 mg/L) was applied to Seyval, Cabernet Sauvignon, and Cabernet franc (125, 250, and 375 mg/L). P-ca reduced primary shoot growth for all cultivars and decreased cane pruning weight of Seyval. P-ca (375 mg/L) increased Cabernet franc canopy gaps but increased Cabernet Sauvignon lateral leaf area and leaf layer number. P-ca reduced components of yield for all cultivars. In 2001, P-ca (250 mg/L) was applied singularly at weekly intervals to Ca
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4

Dimopoulos, Nicolas. "Compositional changes of the grape berry (Vitis vinifera L.) cuticle during fruit development in response to water deficit stress." Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/64184.

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5

Tira-Umphon, Arak Chervin Christian. "Influence de l'éthylène sur le développement des baies de raisin et expression des gènes apparentés fluence of the ethylene on the grape berry development and related-gene expression /." Toulouse : INP Toulouse, 2008. http://ethesis.inp-toulouse.fr/archive/00000604.

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6

Ferrier, Thilia. "Les facteurs de transcription MYB et la régulation de la biosynthèse des flavonoïdes dans la baie de raisin : analyse fonctionnelle et identification de nouveaux candidats." Thesis, Bordeaux 1, 2008. http://www.theses.fr/2008BOR13663/document.

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Les flavonoïdes (anthocyanes, flavonols et proanthocyanidines) sont des éléments clés de la qualité organoleptique des baies de raisin. Chez les végétaux, l’expression des gènes de la voie de biosynthèse de ces composés est contrôlée par des complexes protéiques organisés autour des facteurs de transcription de type MYB. Dans le cadre de cette thèse, une première approche s’est intéressée aux mécanismes de régulation de l’expression du gène VvMyb5a et de l’activité biologique de la protéine codée par ce gène. L’analyse du promoteur VvMyb5a a montré que son activité au cours du développement de
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7

Hall, Geoffrey Earle. "Berry shrivel physiological, compositional and anatomical consequences affecting berry development in Vitis vinifera L. /." Pullman, Wash. : Washington State University, 2010. http://www.dissertations.wsu.edu/Thesis/Spring2010/G_Hall_042310.pdf.

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Thesis (M.S. in horticulture)--Washington State University, May 2010.<br>Title from PDF title page (viewed on July 7, 2010). "Department of Horticulture and Landscape Architecture." Includes bibliographical references (p. 113-119).
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8

Arrizabalaga, Marta. "Response of Tempranillo (Vitis vinifera L.) clones to climate change-related factors (elevated temperature, high CO2, and water deficit) : plant performance and berry composition." Thesis, Bordeaux, 2019. http://www.theses.fr/2019BORD0439.

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Le changement climatique devrait modifier les conditions environnementales dans le futur, affectant ainsi l'agriculture. Le Tempranillo, une variété de vigne rouge (Vitis vinifera L .) largement cultivée au niveau international, pourrait être affecté par l’augmentation des températures moyennes mondiales et des niveaux de CO2 dans l’atmosphère, ainsi que par la diminution de la disponibilité en eau sur sa zone traditionnelle de culture. L'utilisation de la diversité intra-variétale a été proposée comme une stratégie pour essayer de conserver la typicité du vin et les variétés régionales dans l
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9

Ebadi, Ali. "Effects of pre-flowering conditions of temperature and light on flower and berry development in model grapevines." Title page, contents and summary only, 1996. http://web4.library.adelaide.edu.au/theses/09PH/09phe15.pdf.

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Copies of author's previously published articles inserted. Bibliography: leaves 143-167. Temperature may affect fruit-set in grapevines through its effect on the development of the flowers up to flower opening and on pollination, be it on the germination of the pollen and the growth of the pollen tube, or on the post-fertilisation growth of the ovule.
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10

Berdeja, Aramayo Mariam. "Effects of water stress and rootstock genotype on grape berry composition." Thesis, Bordeaux 2, 2013. http://www.theses.fr/2013BOR22103/document.

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Au cours des prochaines années, il est prédit que le changement climatique va influencer la production des cultures et impacter négativement le secteur agricole. Parmi les cultures mondiales majeures, la vigne est cultivée pour ses baies, qui sont la base de produits à forte valeur ajoutée (vin, liqueurs, et métabolites secondaires utilisés dans les industries pharmaceutiques et cosmétologiques) et dont le métabolisme est fortement sensible au climat. Cependant, la réponse au niveau de la composition de la baie ainsi que les mécanismes moléculaires sous-jacents mettant en évidence la capacité
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11

Wheeler, Susan Faith. "The role of abscisic acid in grape berry development." 2007. http://hdl.handle.net/2440/57767.

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Hormones control plant development by coordinating changes in the expression of numerous genes at crucial times in a tissue and organ-specific manner. They have been implicated in controlling various aspects of grape berry development, in particular, the important process of ripening and are used in some crops to control growth and ripening. Abscisic acid (ABA), is associated in grapevine with the response to water stress but may also have a role in berry ripening. We have shown over three seasons that ABA levels in Cabernet Sauvignon berries increase dramatically at veraison, consistent with
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12

Wheeler, Susan Faith. "The role of abscisic acid in grape berry development." Thesis, 2007. http://hdl.handle.net/2440/57767.

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Hormones control plant development by coordinating changes in the expression of numerous genes at crucial times in a tissue and organ-specific manner. They have been implicated in controlling various aspects of grape berry development, in particular, the important process of ripening and are used in some crops to control growth and ripening. Abscisic acid (ABA), is associated in grapevine with the response to water stress but may also have a role in berry ripening. We have shown over three seasons that ABA levels in Cabernet Sauvignon berries increase dramatically at veraison, consistent with
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13

Melino, Vanessa Jane. "Ascorbate metabolism in grape berries during development." Thesis, 2010. http://hdl.handle.net/2440/68714.

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Ascorbate (Asc, Vitamin C) is a ubiquitous and abundant antioxidant in plants. The biological role of Asc is composed of the following three functions: as an antioxidant (radical scavenger), an enzyme cofactor and a donor/acceptor in electron transport across membranes. This present research was focussed on the additional, less comprehensively investigated function of Asc as a precursor of tartaric acid (TA) and oxalic acid (OA) in certain species. Although the in planta function of TA is unclear, it is well known as the dominant organic acid in grape (Vitis vinifera) berries. TA is therefore
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14

Tira-Umphon, Arak. "Influence of the ethylene on the grape berry development and related-gene expression." Phd thesis, 2008. http://oatao.univ-toulouse.fr/7672/1/tira-umphon.pdf.

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The grape is a non-climacteric fruit which maturation apparently does not require ethylene. Here, it is confirmed that the accumulation of anthocyanins is linked to the accumulation of a glucoslyltransferase (UFGT), whose promoter was cloned. We found 7 cis-elements ethylene-dependent. This study showed the stimulation of ufgt expression by ethylene is not dependent to MybA, transcription regulators of the ufgt. Experiments were designed to investigate all genes affected by ethylene in early ripening grapes. Among them some are in relation to variations in berry diameter. These genes are invol
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15

Stines, Anna P. "Expression of the key proline biosynthetic enzymes P5CS and oat during grape berry development." Thesis, 1999. http://hdl.handle.net/2440/19523.

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Errata tipped in behind back end paper.<br>Bibliography: leaves 104-123.<br>viii, 123 leaves : ill. ; 30 cm.<br>The work described in this thesis was undertaken to document the accumulation of amino acids during grape berry development and to investigate the mechanisms underlying the significant accumulation of proline late in ripening in some cultivars. (conclusion)<br>Thesis (Ph.D.) -- University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 2000
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16

Massonnet, Melanie. "Berry transcriptome comparison of ten Italian grapevine varieties." Doctoral thesis, 2015. http://hdl.handle.net/11562/911799.

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Lo sviluppo della bacca di vite può essere descritto come una successione di cambiamenti fisiologici e biochimici che riflettono la modulazione trascrizionale di molti geni. Nello scorso decennio molti studi trascrittomici sono stati eseguiti per descrivere in modo più approfondito questo processo di sviluppo dinamico e complesso. Tuttavia, la maggior parte di questi studi trascrittomici si sono focalizzati solo su un’unica varietà per volta e quindi vi è ancora una mancanza di risorse per poter effettuare comparazioni sullo sviluppo della bacca in differenti varietà di vite. Questa tesi rigua
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17

Cordon, Nicole. "The influence of viticultural treatments on the accumulation of flavonoid compounds in grapes and their contribution to wine quality." 2008. http://hdl.handle.net/2440/58582.

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The grape flavonoids include anthocyanins, tannins and flavonols, all of which contribute to grape and wine quality by influencing the colour and mouthfeel of red wine. These compounds are synthesized in different parts of the berry and during different stages of berry development. In addition, environmental and viticultural factors such as light exposure can also alter the flavonoid composition of grapes. An understanding of how synthesis of these compounds is coordinated, their relationship to wine quality and the influence of bunch light exposure on the flavonoid composition of grapes, coul
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