579 Effect of Shoot Positioning, Leaf Removal, Cluster Shading, and Curtain Orientation on Fruit Composition and Primary Bud Cold Hardiness in `Norton/Cynthiana' Grapevines (Vitis aestivalis)

The effects of shoot positioning, leaf removal, cluster shading, and curtain orientation on fruit composition and primary bud cold hardiness were investigated in mature `Norton/Cynthiana' grapevines (Vitis aestivalis) trained to Geneva double curtain (GDC) trellis system. For four years (1995–1998) juice soluble solids content, total titratable acidity, and pH were not affected shoot positioning. Cluster shading, curtain orientation, and leaf removal affected fruit composition at harvest. Fruit from the south-facing curtain of the GDC trellis system had higher juice soluble solid content, pH, and skin pigmentation than fruit from the north-facing curtain. Cluster shading decreased skin pigmentation while cluster shading at the highest level only (95%) increased pH and decreased total titratable acidity. Leaf removal, which increases light exposure of the fruit, increased juice pH in the 1997 experiment only. Juice potassium level was decreased by shoot positioning, but not cluster shading or curtain orientation. Cold hardiness of primary buds was affected by these treatments early in the winter, but the differences in primary bud cold hardiness among the treatments diminished toward the end of the dormant season.

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Fruit Zone Leaf Removal Timing and Extent Alters Bunch Rot, Primary Fruit Composition, and Crop Yield in Georgia-grown ‘Chardonnay’ (Vitis vinifera L.)

HortScience ◽

10.21273/hortsci15090-20 ◽

2020 ◽

Vol 55 (10) ◽

pp. 1654-1661 ◽

Cited By ~ 1

Author(s):

Annie R. Vogel ◽

Rachael S. White ◽

Clark MacAllister ◽

Cain C. Hickey

Keyword(s):

Crop Yield ◽

Fruit Set ◽

Management Practice ◽

Titratable Acidity ◽

Soluble Solids ◽

Vitis Vinifera L ◽

Leaf Removal ◽

Fruit Composition ◽

Bunch Rot ◽

The U.S

Fruit zone leaf removal is a vineyard management practice used to manage bunch rots, fruit composition, and crop yield. We were interested in evaluating fruit zone leaf removal effects on bunch rot, fruit composition, and crop yield in ‘Chardonnay’ grown in the U.S. state of Georgia. The experiment consisted of seven treatments: no leaf removal (NO); prebloom removal of four or six leaves (PB-4, PB-6), post–fruit set removal of four or six leaves (PFS-4, PFS-6), and prebloom removal of two or three leaves followed by post–fruit set removal of two or three leaves (PB-2/PFS-2, PB-3/PFS-3). Although leaf removal reduced botrytis bunch rot and sour rot compared with NO, effects were inconsistent across the two seasons. Fruit zone leaf removal treatments reduced titratable acidity (TA) and increased soluble solids compared with NO. PB-6 consistently reduced berry number per cluster, cluster weight, and thus crop yield relative to PFS-4. Our results show that post–fruit set fruit zone leaf removal to zero leaf layers aids in rot management, reduces TA, increases soluble solids, and maintains crop yield compared with no leaf removal. We therefore recommend post–fruit set leaf removal to zero leaf layers over no leaf removal if crops characterized by relatively greater soluble solids-to-TA ratio and reduced bunch rot are desirable for winemaking goals.

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Interaction of Crop Level and Fruit Cluster Exposure on `Seyval Blanc' Fruit Composition

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.123.5.755 ◽

1998 ◽

Vol 123 (5) ◽

pp. 755-761 ◽

Cited By ~ 3

Author(s):

Ann K. Hummell ◽

David C. Ferree

Keyword(s):

Tartaric Acid ◽

Malic Acid ◽

Light Exposure ◽

Titratable Acidity ◽

Soluble Solids ◽

Cluster Number ◽

Fruit Composition ◽

Solids Concentration ◽

Hue Angle ◽

Soluble Solids Concentration

`Seyval blanc' grapevines (Vitis spp.) were cluster thinned 7 days after full bloom to 20, 40, and 80 clusters per vine to create light, moderate, and heavy crop levels. Vines were also shoot positioned at veraison to create exposed, partially shaded, and densely shaded cluster microclimates to examine the interactions between crop level and light exposure on fruit composition during stage III of berry development. Clusters were harvested using one of two criteria: on the same date or at similar soluble solids concentrations. Cluster mass and berries per cluster decreased with increasing crop level regardless of harvesting criterion. When harvested on the same date, soluble solids concentration, pH and malic acid concentration of juice decreased with increasing crop level. When harvested at similar soluble solids concentrations, increasing crop level delayed harvest and reduced titratable acidity (TA), tartaric acid, and malic acid. As cluster light exposure increased, soluble solids and pH increased and TA and malic acid decreased when clusters were harvested on the same date. When harvested at similar soluble solids concentration, increasing light exposure advanced harvest date and pH, TA, tartaric acid, and malic acid decreased. If clusters were harvested on the same date, significant interactions were found between crop level and light exposure for soluble solids concentration and the hue angle of berries. Significant interactions were found for berry mass, pH, TA, and tartaric acid when clusters were harvested at similar soluble solids. When harvested on the same date in 1995, soluble solids concentration of densely shaded clusters declined as crop level increased, whereas the soluble solids of exposed and partially shaded clusters declined as cluster number increased from 20 to 40 clusters per vine but remained constant from 40 to 80 clusters. In 1995, the hue angles of exposed clusters decreased with increasing crop level, while those of partially shaded and densely shaded clusters increased. When harvested at similar soluble solids concentration, berry mass of exposed and partially shaded clusters was similar across crop levels, whereas berry mass of densely shaded clusters declined as crop levels increased. Based on contribution to treatment error, crop level influenced pH more, and TA less, than did light exposure if harvested at the same date. Conversely, crop level influenced TA more, and pH less, than did light exposure if harvest was done at similar soluble solids concentrations. Regardless of harvest criterion, crop level influenced yield components, and soluble solids concentration to a greater extent and hue angle to a lesser extent than did light exposure.

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A Five-year Study on the Effect of Cluster Thinning and Harvest Date on Yield, Fruit Composition, and Cold-hardiness of ‘Vidal Blanc’ (Vitis spp.) for Ice Wine Production

HortScience ◽

10.21273/hortsci.48.11.1358 ◽

2013 ◽

Vol 48 (11) ◽

pp. 1358-1362 ◽

Cited By ~ 2

Author(s):

Imed Dami ◽

Said Ennahli ◽

David Scurlock

Keyword(s):

Cold Hardiness ◽

Titratable Acidity ◽

Harvest Date ◽

Soluble Solids ◽

Wine Production ◽

Total Soluble Solids ◽

Fruit Composition ◽

Commercial Harvest ◽

Cluster Thinning ◽

Ice Wine

The aim of this 5-year study was to investigate the influence of cluster thinning (CT) and harvest date on yield components, fruit composition, and bud cold-hardiness in ‘Vidal blanc’ (Vitis spp.) grapevines grown in northern Ohio. It is unknown whether delaying harvest of ‘Vidal blanc’ for ice wine production would impact negatively winter-hardiness. ‘Vidal blanc’ grapevines were cluster-thinned at post-fruit set [Eichhorn-Lorenz (EL) Stage 31] to two crop levels by retaining 40 (CT40) and 60 (CT60) clusters per vine. Each crop level was harvested at three dates: normal harvest (HD1), fall harvest (HD2) after the first killing frost, and winter harvest (HD3) corresponding to the typical commercial harvest for ice wine. Generally, and as expected, the high crop level CT60 increased crop weight and cropload and decreased total soluble solids and pH. Delayed harvest decreased crop weight, cluster weight, berry weight, and titratable acidity but increased total soluble solids and pH. Bud cold-hardiness, determined by thermal analysis and after two freezing events, was not different among all treatments. It was concluded that CT40 produced optimum vine size and cropload thus balanced vines. Furthermore, delaying fruit harvest in ‘Vidal blanc’ for ice wine production in the northeastern United States and Canada improves fruit composition but has no adverse influence on bud cold-hardiness.

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Effects of Defoliation at Fruit Set on Vine Physiology and Berry Composition in Cabernet Sauvignon Grapevines

Plants ◽

10.3390/plants10061183 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1183

Author(s):

Eleonora Cataldo ◽

Linda Salvi ◽

Francesca Paoli ◽

Maddalena Fucile ◽

Giovan Battista Mattii

Keyword(s):

Gas Exchange ◽

Fruit Set ◽

Light Exposure ◽

Leaf Gas Exchange ◽

Titratable Acidity ◽

Soluble Solids ◽

Cabernet Sauvignon ◽

Leaf Removal ◽

Night Time ◽

Berry Composition

Grapevine canopy defoliation is a fundamentally important technique for the productivity and quality of grapes. Leaf removal is a pivotal operation on high-density vines which aims to improve air circulation, light exposure, and leaf gas exchange. The effects of leaf removal (LR) on vine physiology and berry composition in Cabernet Sauvignon grapevines were studied during the 2018–2019 growing season in the Bolgheri area, Tuscany, Italy. The basal leaves were removed at fruit set at two severity levels (removal of four basal leaves of each shoot (LR4) and removal of eight basal leaves (LR8)). The two treatments were compared with the not defoliated control (CTRL). The following physiological parameters of vines were measured: leaf gas exchange, leaf water potential, chlorophyll fluorescence and indirect chlorophyll content. The results showed that defoliation increased single leaf photosynthesis. In addition, qualitative grape parameters (phenolic and technological analyses) and daytime and night-time berry temperature were studied. The results showed that leaf removal had an impact on total soluble solids (°Brix), titratable acidity, and pH. The LR8-treated grapes had higher titratable acidity, while those in the LR4 treatment had higher °Brix and extractable anthocyanin and polyphenol content. Berry weight was not significantly influenced by the timing and severity of basal defoliation. Therefore, this research aims to investigate the effects of defoliation at the fruit set on vines performance.

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Fruit yield and composition in orange trees cv. 'Lane Late' in response to nitrogen fertilization in Sandy Typic Hapludalf soil

Ciência Rural ◽

10.1590/0103-8478cr20140869 ◽

2017 ◽

Vol 47 (3) ◽

Author(s):

Gustavo Brunetto ◽

◽

Cesar Cella ◽

Alcione Miotto ◽

Eduardo Girotto ◽

...

Keyword(s):

Fruit Juice ◽

Organic Matter Content ◽

Titratable Acidity ◽

N Fertilization ◽

Fruit Yield ◽

Soluble Solids ◽

Total N ◽

Total Titratable Acidity ◽

Orange Trees ◽

The Impact

ABSTRACT: Little is known about the impact of N fertilization on fruit production and composition in orange groves grown in soils with low or medium organic matter content in Rio Grande do Sul (RS). This study aimed to evaluate how N fertilization of orange trees cv. 'Lane Late' in a sandy soil may interfere in fruit yield and composition of fruit and juice. The experiment was conducted with orange trees cv. 'Lane Late' growing in Sandy Typic Hapludalf soil, in Rosário do Sul (RS). The plants received applications of 0, 20, 40, 60, 80, 100, 120, 140 and 160kg N ha-1. Total N in leaves, number of fruits per plant, yield, fresh weight, fruit diameter, peel thickness, percentage of fruit juice, peel color, juice color, ascorbic acid content, total soluble solids (TSS) and total titratable acidity were evaluated in 2010/2011 and 2011/2012 crops. In the first crop, especially yield, number of fruits per plant, TSS content in fruit juice and ratio decreased with increasing N rate applied. However, in the second crop, the total titratable acidity of the fruit juice prominently increased with the dose of N applied. In both crops, results were highly influenced by rainfall distribution, which affect the plant physiology, soil N dynamics and, consequently, probability of response to N applied and the loss of mineral N in the soil.

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Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

Food Science and Technology ◽

10.1590/s0101-20612013005000020 ◽

2013 ◽

Vol 33 (1) ◽

pp. 75-83 ◽

Cited By ~ 11

Author(s):

Juciane de Abreu Ribeiro Pereira ◽

Maria de Fátima Píccolo Barcelos ◽

Michel Cardoso De Angelis Pereira ◽

Eric Batista Ferreira

Keyword(s):

Oxalic Acid ◽

Dietary Fiber ◽

Titratable Acidity ◽

Soluble Solids ◽

Average Yield ◽

Total Dietary Fiber ◽

Smallanthus Sonchifolius ◽

Total Titratable Acidity ◽

Wet Weight ◽

Peroxidase Enzymes

Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5 mg.kg-1, 1,578.3 mg.kg-1, and 7,925.0 mg.kg-1 (wet weight), respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

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Productivity, quality of fruits and architecture of Jalapeño pepper at different planting densities

Horticultura Brasileira ◽

10.1590/s0102-053620190312 ◽

2019 ◽

Vol 37 (3) ◽

pp. 331-337

Author(s):

Carlos Francisco Ragassi ◽

Juliana Zucolotto ◽

Lucas M Gomes ◽

Cláudia SC Ribeiro ◽

Nuno Rodrigo Madeira ◽

...

Keyword(s):

Fruit Quality ◽

Plant Architecture ◽

Block Design ◽

Titratable Acidity ◽

Soluble Solids ◽

Randomized Complete Block Design ◽

Total Titratable Acidity ◽

Second Year ◽

Increase In Productivity

ABSTRACT Mechanizing the harvest of Jalapeño pepper involves changes in the production system. Spacings between plants in rows (10 to 40 cm; 60 cm fixed between rows) were evaluated in relation to plant architecture, productivity and fruit quality of cultivar BRS Sarakura during three years, in a randomized complete block design with five replicates. Productivity (41.9 to 78.8 t ha-1) and plant height (40.1 to 47.3 cm) responded linearly to density; on the other hand, productivity per plant responded negatively (0.48 to 1.04 kg plant-1). The stem first bifurcation height was little influenced. Fruit chemical analyses were carried out in the second year of the experiment; spacing significantly influenced pH (5.36 to 4.84), total titratable acidity (TTA) (0.48 to 0.36%) and total soluble solids (TSS)/TTA ratio (11.5 to 15.6); no influence on TSS (5.65%) was noticed, though. The increase of plant population provided an increase in productivity without affecting fruit quality; the highest height of the first bifurcation achieved may not be enough to enable mechanized harvesting of the cultivar BRS Sarakura.

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Mechanical pruning and soil organic amendments in vineyards of Syrah: effects on grape composition

OENO One ◽

10.20870/oeno-one.2021.55.1.4512 ◽

2021 ◽

Vol 55 (1) ◽

pp. 267-277

Author(s):

Manuel Botelho ◽

Henrique Ribeiro ◽

Amândio Cruz ◽

Daniel F. Duarte ◽

Diana L. Faria ◽

...

Keyword(s):

Organic Amendment ◽

Negative Relationship ◽

Organic Amendments ◽

Titratable Acidity ◽

Field Trials ◽

Soluble Solids ◽

Positive Relation ◽

Fruit Composition ◽

Total Anthocyanins ◽

Increase In Productivity

Aim: The interaction of mechanized pruning systems and soil organic amendment can increase vine productivity. However, since the increase in productivity may affect grape composition, this study aimed to understand the effects of the interaction between these two practices.Methods and materials: Two field trials were implemented in Shiraz vineyards in two different wine regions. Mechanical hedge pruning was compared with hand spur pruning and four different organic amendments were tested: biochar, municipal solid waste compost, cattle manure and sewage sludge.Results: Mechanical pruning reduced the total soluble solids (TSS) and pH of the grapes, but had no effects on the other variables. Organic amendments also reduced TSS, especially sewage sludge, and tended to reduce total anthocyanins and total phenols. The effect of the interaction between both factors on grape composition was never significant. A negative relationship between yield and TSS was observed, while titratable acidity had no relationship with yield. Total anthocyanins were also negatively related to yield. A positive relation between TSS and total anthocyanins was also observed.Conclusions: The results show that the combination of mechanical pruning and soil organic amendment is a powerful tool for increasing productivity, but it has some effects on grape composition.Significance and impact of study: The reduction in some fruit composition variables showed that, while mechanical pruning does not significantly affect grape composition, the choice of type and amount of organic amendment will depend on the destination of the grapes.

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Physicochemical properties of seven outstanding strawberry (Fragaria x ananassa Duch.) varieties cultivated in Cundinamarca (Colombia) during maturation

Ciencia y Tecnología Agropecuaria ◽

10.21930/rcta.vol19_num1_art:848 ◽

2018 ◽

Vol 19 (1) ◽

Author(s):

Gerhard Fischer ◽

David López-Valencia ◽

Manuel Sánchez-Gómez ◽

John Fabio Acuña-Caita

Keyword(s):

Titratable Acidity ◽

Fruit Weight ◽

Fragaria X Ananassa ◽

Maturity Index ◽

Soluble Solids ◽

Maturity Stage ◽

Fresh Weight ◽

Respiration Rates ◽

Total Titratable Acidity ◽

Maturation State

The strawberry market in Cundinamarca (Colombia) is mainly size driven with no consideration for its maturation state and nutritional quality, wasting therefore, its organoleptic and nutritional potential. For that reason, the physicochemical differences among seven strawberry varieties (Albión, Dulce Ana, Lucía, Monterrey, Ruby June, Sabrina and Ventana) cultivated in the municipality of Sibaté (Cundinamarca) were established. Fruits collected from a productive plot with homogeneous cultivation management conditions were analyzed in six maturity states, establishing the degree of red pigmentation according to the Colombian Standard ntc 4103. Fresh weight, size, color, firmness, total soluble solids (tss), total titratable acidity (tta), maturity and respiration indices were evaluated. Fruits in stages 4, 2 and 3 developed their largest size and weight, where the variety Dulce Ana stands out. The highest color index values were found in the maturity stage 5 in the variety Ventana. Moreover, the highest firmness values were recorded in stages 4 and 5 in the varieties Monterrey and Ventana. The varieties Sabrina, Dulce Ana and Monterrey accumulated the highest tss concentration and the last two showed the best maturity relations. Respiration rates increased with maturation, especially from stage 3. The results suggest that the optimum commercialization and consumption points are stages 3 and 4, namely because these stages exhibit the highest maturity index and fruit weight. Among the varieties studied, Monterrey stands out due to its firmness and maturity index.

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Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3415 ◽

2015 ◽

Vol 10 (4) ◽

pp. 01 ◽

Cited By ~ 1

Author(s):

A. C. Honorato ◽

C. B. R. Dias ◽

E. B. Souza ◽

I. R. B. Carvalho ◽

K. S. M. Sousa

Keyword(s):

Ascorbic Acid ◽

Physicochemical Parameters ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Fruit Pulp ◽

Total Titratable Acidity ◽

Physical And Chemical ◽

The City

Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.Physicochemical parameters of fruit pulps produced in Petrolina – PEAbstract: This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.

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