In grape shriveling, which process is responsible for water loss?
Late ripening grapes undergo water loss and sugar concentration contributing to raisin formation and wine quality concentration. Berry pericarp consists of epidermal cells covered by waxy cuticle containing embedded aquaporins of PIP1, PIP2 and TIP families forming selective water pores. Water loss process involves evaporation from skin surface lowering apoplastic water potential creating gradient that draws cellular water outward. Movement across plasma membrane and tonoplast occurs via facilitated diffusion through aquaporin pores functioning as channels allowing single file diffusion at bil
Ref: Koch, Plant Cell Biology, Aquaporin-Mediated Facilitated Diffusion in Grape Berry Shriveling.
