scholarly journals Cluster-Zone Leaf Removal and GA3 Application at Early Flowering Reduce Bunch Compactness and Yield per Vine in Vitis vinifera cv. Pinot Gris

Horticulturae ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 81
Author(s):  
Mario Wegher ◽  
Michele Faralli ◽  
Massimo Bertamini
Keyword(s):  
Gibberellic Acid ◽  
Vitis Vinifera ◽  
Yield Components ◽  
Fruit Set ◽  
Early Flowering ◽  
Soluble Solids ◽  
Leaf Removal ◽  
Total Soluble Solids ◽  
Training Systems ◽  
Berry Quality

Compact bunches have been often associated with higher susceptibility to Botrytis cinerea and therefore reduction in berry quality in grapevine. The objective of this study was to evaluate three management methods (early leaf removal, gibberellic acid, and their combination) for reducing bunch compactness in Vitis vinifera cv. Pinot gris trained in two different training systems with contrasting vigor (Guyot and pergola). Treatments were applied at BBCH 62 or BBCH 65 and yield components, total soluble solids, fruit set, and bunch compactness parameters were evaluated. Both treatments individually reduced berry number, mean bunches weight and bunches compactness as well as yield per vine when compared to control-untreated vines. However, no major differences were observed when both the treatments were applied in combination for Guyot or pergola although a higher reduction in yield was detected for Guyot and a significant increase in total soluble solids was observed in pergola. Our study suggests that intense leaf removal and gibberellic acid applied at early flowering can help reducing bunch compactness in Pinot gris and showing it in two training systems. In particular, leaf removal represents a valuable alternative to plant growth regulators (i.e., gibberellic acid) as applicable in organic viticulture.

scholarly journals Leaf-to-Fruit Ratios in Vitis vinifera L. cv. “Sauvignon Blanc”, “Carmenère”, “Cabernet Sauvignon”, and “Syrah” Growing in Maule Valley (Chile): Influence on Yield and Fruit Composition

Agriculture ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 176
Author(s):  
Gastón Gutiérrez-Gamboa ◽  
Irina Díaz-Galvéz ◽  
Nicolás Verdugo-Vásquez ◽  
Yerko Moreno-Simunovic
Keyword(s):  
Vitis Vinifera ◽  
Yield Components ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Clear Trend ◽  
Total Polyphenol ◽  
Sauvignon Blanc ◽  
Fruit Composition ◽  
Berry Composition

A trial was conducted during the 2005–2006 season in order to determine the effects of different leaf-to-fruit ratios on yield components and fruit composition in four Vitis vinifera L. cultivars. The treatments consisted of selecting shoots of four lengths (>1.3 m, 1.3–0.8 m, 0.8–0.4 m, and <0.4 m) with two crop levels (1–2 clusters/shoot), which allowed defining eight ratios. Berry composition and yield components were measured. The treatments affected the accumulation of soluble solids in “Sauvignon blanc”, “Cabernet Sauvignon”, and “Syrah”, delaying it as the ratio decreased. All yield components were affected in “Sauvignon blanc”, while bunch weight and the number of berries per bunch were altered without a clear trend. None of the yield components were affected in “Cabernet Sauvignon”, while the lowest ratio presented the lowest number of berries per bunch in “Syrah”. Total polyphenol index (TPI) was affected in “Carmenère” without a clear trend. A highly significant correlation was found between shoot length and leaf area in all studied cultivars. As the ratio increased, the shoot lignification increased in “Sauvignon blanc”. However, studies must be conducted during more seasons to establish better conclusions about the effects of leaf-to-fruit ratios on yield and fruit composition.

scholarly journals Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening

2019 ◽  
Vol 41 (3) ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Regression Analysis ◽  
Yield Components ◽  
Polynomial Regression ◽  
Principal Component ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Cabernet Sauvignon ◽  
Total Soluble Solids ◽  
Wine Composition

Abstract The rootstock effect on grapevine yield components, grape must and wine composition and wine sensory characteristics were evaluated in previous studies. This experiment carried out over five years had the objective to determine the effect of the rootstock on the evolution of variables related to sugar and acidity contents of the juice during grape ripening. The treatments consisted of Cabernet Sauvignon grapevine grafted on rootstocks such as Rupestris du Lot, 101- 14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel. The berries were sampled during the grape ripening period, on nine dates during the summer of each year. Taken to the laboratory, they were hand crushed and the juice was centrifuged to separate the solid and liquid phase, where the supernatant was then used for physicochemical analyses. The data were submitted to Principal Component Analysis (PCA) and polynomial regression analysis. The main results show that, at grape maturity, the PCA discriminated mainly the juices of CS/101-14 Mgt, CS/SO4 and CS/Gravesac, which had high density, total soluble solids, total soluble solids/titratable acidity ratio and pH, and CS/Dogridge and CS/Fercal, which had high titratable acidity. The density, total soluble solids, titratable acidity, total soluble solids/titratable acidity ratio increased as grape ripened, but the titratable acidity decreased. However, the increase or decrease rates were lower at the end of the grape ripening cycle according to the variable, and the total soluble solids having the highest increase (116.3%) and the titratable acidity the highest decrease (68.3%).

scholarly journals Chemical Properties and Shelf Life of Banana (Musa sapientum L.) as Influenced by Different Postharvest Treatments

2015 ◽  
Vol 12 (2) ◽  
pp. 06-17 ◽  
Author(s):  
S A Zomo ◽  
S M Ismail ◽  
M Shah Jahan ◽  
K Kabir ◽  
M H Kabir
Keyword(s):  
Gibberellic Acid ◽  
Shelf Life ◽  
Open Space ◽  
Sugar Content ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Benzyl Adenine ◽  
Total Soluble Solids ◽  
Postharvest Treatments

An experiment was conducted to evaluate the changes in the chemical properties of banana fruits and their shelf life as influenced by different postharvest treatments. There were two varieties viz. Amritasagar (VI) and Sabri (V2) and seven storage treatments viz.: control (open space, 30±2ºC) (T0); perforated polyethylene, 30±2ºC (T1); non-perforated polyethylene, 30±2ºC (T2); benzyl adenine (BA 30 ppm, 30±2ºC) (T3); gibberellic acid (GA3 150 ppm, 30±2ºC) (T4); benzyl adenine (BA 30 ppm, 15°C ) (T5) and gibberellic acid (GA3 150 ppm, 15°C) (T6). A factorial experiment was laid out in the Completely Randomized Design (CRD) with three replications. Data were recorded on titratable acid content, total sugar content, reducing sugar content, non-reducing sugar content, total soluble solids and pulp pH. Among the chemical parameters, total soluble solids (TSS) and pH of pulp increased while titratable acidity decreased during storage in all the treated and untreated banana fruits. Among the treatments gibberellic acid (GA3 150 ppm, 15°C) treatment exhibited the best storage performance. The treatment combinations of Sabri with gibberellic acid (GA3 150 ppm, 15°C) showed the longest shelf life (16.25 days), whereas the lowest shelf life was in Amritasagar with control (open space, 30±2ºC) treatment combination (6.78 days).The Agriculturists 2014; 12(2) 06-17

scholarly journals Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.)

2019 ◽  
Vol 13 ◽  
pp. 03008
Author(s):  
Sabrina Voce ◽  
Giulia Pizzamiglio ◽  
Davide Mosetti ◽  
Giovanni Bigot ◽  
Andrea Lonardi ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Aroma Compounds ◽  
Vitis Vinifera L ◽  
Leaf Removal ◽  
Berry Quality ◽  
Selection Of

Leaf removal is a viticultural practice applied in order to improve fruit-zone microclimate and berry quality. The aim of this trial was to evaluate the effect of post-flowering leaf removal on maturation and biosynthesis of terpenes and and C13-norisoprenoids in Ribolla Gialla grapes. In the seasons 2015 and 2016, basic maturation parameters were nearly unaffected by leaf removal. Contrarily, in the second season, 2016, one week before harvest, the concentration of several aroma compounds was significantly improved by leaf removal. In conclusion, the trial here showed that leaf removal improves the concentration of aroma compounds in the grapes, but the selection of the date of harvest is more crucial in order to maintain them during vinification.

Evaluation of must composition and wine quality of six clones of Vitis vinifera cv. Sauvignon Blanc

1993 ◽  
Vol 33 (7) ◽  
pp. 945 ◽  
Author(s):  
AJW Ewart ◽  
R Gawel ◽  
SP Thistlewood ◽  
MG McCarthy
Keyword(s):  
Vitis Vinifera ◽  
South Australia ◽  
Soluble Solids ◽  
Maturity Level ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Total Soluble Solids

The evaluation of 6 clonal selections of Sauvignon blanc grapes grown at McLaren Vale in South Australia identified 2 significantly (P<0.05) higher yielding clones, F4V6 and F14V9. F4V6 and F14V9 had significantly lower total soluble solids TTS) in the years where all clones were harvested together. In 1 year, F4V6 and F14V9 were harvested 9 days later than the remaining clones. Their TSS values were not significantly different, The titratable acidities of F4V6 and F14V9 were lower due to lower tartrate and malate levels. The pH of F4V6 was higher than that of any other clone at a similar maturity level. (Clones F4V6 and F14V9 had greater yields per vine in all 3 years.

scholarly journals Effects of ripening conditions on the following season's growth and yield components for Pinot noir and Gewurztraminer grapevines (Vitis vinifera L.) in a controlled environment

OENO One ◽  
2003 ◽  
Vol 37 (1) ◽  
pp. 39
Author(s):  
Eric Duchêne ◽  
Nathalie Jaegli ◽  
R. Salber ◽  
Jean-Pierre Gaudillère
Keyword(s):  
Amino Acids ◽  
Vitis Vinifera ◽  
Yield Components ◽  
Free Amino ◽  
Fruit Set ◽  
Growth Parameters ◽  
Area Ratio ◽  
Pinot Noir ◽  
Growth And Yield ◽  
Controlled Environment

<p style="text-align: justify;">Two levels of leaf/area ratio were created for two varieties of grapevine (<em>Vitis vinifera</em> L.) in a glasshouse. Carbohydrate and free amino acids concentrations in the pruning wood were significantly reduced when the leaf/fruit ratio was low. In the following season, growth parameters were affected as well as yield components such as the number of shoots per plant, the number of inflorescences per shoot, the number of flowers per inflorescence and the number of berries per cluster. Fruit set was however not altered. Weight of grapes at fruit set was reduced by 68% for Gewurztraminer and by 46 % for Pinot noir.</p>

scholarly journals BERRY RESPONSE OF MUSCADINE GRAPES TO ORGANIC CHEMICAL APPLICATION DURING MATURATION AND RIPENING

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1168b-1168
Author(s):  
Fouad M. Basiouny
Keyword(s):  
Gibberellic Acid ◽  
Malonic Acid ◽  
The Other ◽  
Soluble Solids ◽  
Organic Chemical ◽  
Chemical Application ◽  
Total Soluble Solids ◽  
Vitis Rotundifolia ◽  
Muscadine Grapes

Malonic acid, 3(3,4 dichlorophenyl)–1, 1 dimethyurea, Gibberellic acid, and 2,4,5-trichlorophenoxypropionic acid were applied to muscadine grapes (Vitis rotundifolia Michx) during maturation and ripening. Total soluble solids, sugars, anthocyanin contents, and other fruit qualities were affected. 3(3,4 dichlorophenyl)–1, 1 dimethylurea (diuron) seemed to induce better and different effects than the other chemicals.

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