Structure and elemental composition of grape berry stomata.
by Blanke M. M., Pring R. J., Baker E. A. (1999)
in J. Pl. Physiol. 154. 477-481. – SEM, cryo-sem, EDX analysis. Vitis. –
http://eurekamag.com/research/003/282/003282508.php
Low temperature scanning electron microscopy (LT-SEM) of the surface of fruits of grapes Muller-Thurgau, Riesling, Reichensteiner and Ehrenfelser showed that peristomatal protuberances of up to 200 micro m diameter developed 2 weeks after anthesis and consisted of small, compact cells of 10-15 micro m length. These cells were distinctly different from the typically larger cells (30-40 micro m) in the epidermis, hypodermis and outer fruit pericarp.
https://www.academia.edu/23202809/Structure_and_Elemental_Compositon_of_Grape_Berry_Stomata
PLANT STOMATA ENCYCLOPEDIA 