Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties

Breeding technologies exploiting marker-assisted selection have accelerated the selection of new cross-bred pathogen-resistant grapevine varieties. Several genotypes have been patented and admitted to cultivation; however, while their tolerance to fungal diseases has been the object of several in vitro and field studies, their productive and fruit composition traits during ripening are still poorly explored, especially in warm sites. In this study, five white pathogen-resistant varieties (PRVs) listed as UD 80–100, Soreli, UD 30–080, Sauvignon Rytos, Sauvignon Kretos were tested over two consecutive seasons in a site with a seasonal heat accumulation of about 2000 growing degree days (GDDs), and their performances were compared to two Vitis vinifera L. traditional varieties, Ortrugo and Sauvignon Blanc. Berries were weekly sampled from pre-veraison until harvest to determine total soluble solids (TSS) and titratable acidity (TA) dynamics. All tested PRV exhibited an earlier onset of veraison and a faster sugar accumulation, as compared to Ortrugo and Sauvignon Blanc, especially in 2019. At harvest, Sauvignon Blanc was the cultivar showing the highest titratable acidity (8.8 g/L). Ortrugo and PRV varieties showed very low TA (about 4.7 g/L), with the exception of Sauvignon Rytos (6.5 g/L). However, data disclose that Sauvignon Rytos higher acidity at harvest relies on higher tartrate (+1.1 to +2.2 g/L, as compared to other PRV), whereas in Sauvignon Blanc, high TA at harvest is due to either tartaric (+1 g/L, compared to PRV) and malic (+2.5 g/L, compared to PRV) acid retention. Overall, Sauvignon Rytos is the most suited PRV to be grown in a warm climate, where retaining adequate acidity at harvest is crucial to produce high-quality white wines. Nevertheless, canopy and ripening management strategies must be significantly adjusted, as compared to the standard practice employed for the parental Sauvignon Blanc.

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Effect of Leaf Area Size on the Main Composition in Grape Must of Three Varieties of Vitis vinifera L. in an Organic Vineyard

Sustainability ◽

10.3390/su132313298 ◽

2021 ◽

Vol 13 (23) ◽

pp. 13298

Author(s):

Miroslav Horák ◽

Josef Balík ◽

Monika Bieniasz

Keyword(s):

Leaf Area ◽

Tartaric Acid ◽

Malic Acid ◽

Titratable Acidity ◽

Soluble Solids ◽

Seasonal Effect ◽

Vitis Vinifera L ◽

Sauvignon Blanc ◽

Area Reduction ◽

The Individual

The concentrations of sugars and acids are very important for the quality and the stability of wines. In addition, the proportion of the two main acids, i.e., tartaric acid and malic acid, is a significant factor for wine taste and stability. Over a period of three seasons in an organic vineyard, the influence of leaf area on the concentration of total soluble solids (TSS), pH, titratable acidity (TA), the concentration of tartaric acid and malic acid, and their mutual proportions were monitored. Vines of three varieties (‘Rhine Riesling’, ‘Pinot Gris’, ‘Sauvignon Blanc’) were treated using three different treatments (proportion of leaves removed 0%, 40%, and 70%). All varieties exhibited positive correlations between leaf area and TSS. In terms of relationships between TA and leaf area, ‘Sauvignon Blanc’ was the most sensitive variety. The highest differences between the individual variants were found for this variety. The tartaric to malic acid ratio displayed a significant seasonal effect, which was mostly more important than leaf area reduction. The size of the leaf area mainly affected the accumulation of sugars in the grapes, while content and ratio of acids was not affected so significantly. Therefore, leaf area regulation is one of the ways to optimize the composition of grapes in organic vineyards.

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Agronomic Aptitude and Quality of Vinifera Grapes in a Non-traditional of Culture Region in the Agreste of Pernambuco States

Journal of Experimental Agriculture International ◽

10.9734/jeai/2019/v39i330336 ◽

2019 ◽

pp. 1-10

Author(s):

Flávia Gomes Da Silva ◽

Rosimar dos Santos Musser ◽

Mairon Moura Da Silva ◽

Patrícia Coelho de Souza Leão ◽

Jades Vital De Araujo ◽

...

Keyword(s):

Block Design ◽

Selection Index ◽

Titratable Acidity ◽

White Wine ◽

Pinot Noir ◽

Soluble Solids ◽

Vitis Vinifera L ◽

Cabernet Sauvignon ◽

Sauvignon Blanc ◽

Randomized Block Design

Aim: This study evaluate the agronomic and quality characteristics of grape (Vitis vinifera L.) varieties in a non-traditional region of the Agreste of Pernambuco States. Study Design: The experiment was conducted in a randomized block design with five replications and eight plants per plot. Place and Duration of Study: Was carried out in the municipality of Brejão, PE, at the Experimental Station of the Agronomic Institute of the Pernambuco. The vines were implanted on September, 2013, whose pruning was performed on August and harvesting began on December, 2016 to January, 2017. Methodology: Ten treatments represented by the varieties of European vines: Cabernet Sauvignon, Malbec, Merlot Noir, Petit Verdot, Pinot Noir and Syrah for producing of red wines and Chardonnay, Muscat Petit Grain, Sauvignon Blanc and Viogner for producing of white wines, grafted on the Paulsen 1103 rootstock were evaluated. The vineyard was conducted in espalier vine-tying system in double short pruning type, with spacing 3 m x 1 m. The characterization of the phenological stages was made using as reference the phenological scale. The thermal requirement of the crop per period was estimated. Agronomic characteristics were also evaluated, such as: fertility of gems, budding (%), production, productivity, number of bunches per plant, length and width of bunch, bunch weight, soluble solids, titratable acidity, hydrogen ionic potential, SS / TA ratio, volume of 100 berries, yield of must, mass of the husks and seeds. The data were submitted to two selection indices: Classic Index and Distance Genotype-Ideotype Index. Results: Sprouting varied from 13.68% (Petit Verdot) to 81.6% (Sauvignon Blanc) and the fertility of gems from 0.1 bunch.bud-1 (Chardonnay) to 0.67 bunch.bud-1 (Sauvignon Blanc). The pruning cycle and Day Degrees (DD) cumulated ranged from 133 days and 1,684 DD (Muscat Petit Grain) to 167 days and 2,070 DD (Merlot Noir). The number of bunches ranged from five (Merlot Noir) to 29 bunches.plant-1 (Sauvignon Blanc). Muscat Petit Grain stood out for bunch weight, not differing from Syrah and Malbec. The varieties showed no difference in length and width of bunches. In the volume of 100 berries, Muscat Petit Grain (213.6 ml) and Malbec (216.0 ml) stood out. For the yield of must, Sauvignon Blanc (70.87%) stood out, not differing from Malbec (64.31%), Viognier (69.79%), Muscat Petit Grain (70.22%). Muscat Petit Grain, Sauvignon Blanc and Viognier (white wine), Cabernet Sauvignon, Malbec, Merlot Noir and Syrah obtained acceptable values for soluble solids (SS), titratable acidity (TA), SS/TA ratio and pH. From the selection index analyzes, the Muscat Petit Grain, Cabernet Sauvignon and Syrah varieties were indicated for the selection by the highest Mulamba and Mock index and by the Genotype-Ideotype distance index. Conclusion: The cycle of grapevine varieties evaluated in the Garanhuns, PE, Microregion is longer than that observed in the sub Medio of the São Francisco Valley, similar to those in the South Region of Brazil. In the evaluated cycle the varieties produced grapes with characteristics suitable for the production of quality fine wines, showing to be promising for this non-traditional microregion in the production of fine grapes. From the selection index analyzes, the Muscat Petit Grain, Syrah and Cabernet Sauvignon varieties were indicated for selection by the highest Mulamba and Mock index and Genotype-Ideotype distance index.

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Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽

10.3390/agronomy11040803 ◽

2021 ◽

Vol 11 (4) ◽

pp. 803

Author(s):

Elia Nora Aquino-Bolaños ◽

Alma Karina Garzón-García ◽

Jimena Esther Alba-Jiménez ◽

José Luis Chávez-Servia ◽

Araceli Minerva Vera-Guzmán ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Green Beans ◽

Total Sugars ◽

Total Soluble Solids ◽

Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

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Efficacy of coupling gamma irradiation with calcium chloride and lemongrass oil in maintaining guava fruit quality and inhibiting fungal growth during cold storage

Folia Horticulturae ◽

10.2478/fhort-2018-0007 ◽

2018 ◽

Vol 30 (1) ◽

pp. 67-78 ◽

Cited By ~ 2

Author(s):

Ramadan A. Hassanein ◽

Ehab A. Salem ◽

Ahmed A. Zahran

Keyword(s):

Vitamin C ◽

Fruit Quality ◽

Cold Storage ◽

Fungal Growth ◽

Alternaria Solani ◽

Titratable Acidity ◽

Soluble Solids ◽

Γ Irradiation ◽

Lemongrass Oil

AbstractThis study was performed to explore the efficacy of combining more than one postharvest treatment in maintaining some quality attributes and reducing fungal pathogenicity in cold-stored guava fruits. The investigated postharvest treatments included the control, CaCl2(4%), lemongrass oil (2 dm3kg−1), gamma (γ) irradiation (0.2, 0.4 and 0.6 kGy), 0.4 kGy γ irradiation + CaCl2(4%), and 0.4 kGy γ irradiation + lemongrass oil (2 dm3kg−1). The studied physiochemical attributes included weight loss, decay percentage, fruit firmness, total soluble solids (TSS), titratable acidity (TA), and vitamin C content. Different fungal species were also isolated from decayed fruits and were identified asAlternaria alternata,Alternaria solani,Aspergillus niger,Botrytis cinerea,Fusarium solaniandRhizopus stolonifer. The severity of infection for the different fungi was determined, and anin vitroantifungal assay was conducted for lemongrass oil. All the investigated treatments generally reduced decay and water loss percentages, and controlled TSS, TA and vitamin C decrements that occurred during cold storage. On the other hand, higher irradiation doses generally increased fruit softness, and the 0.4 kGy γ dose did not contribute to the overall fruit quality when coupled with CaCl2and lemongrass oil, compared to CaCl2and lemongrass oil treatments alone.

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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 ◽

10.3390/agriculture9080176 ◽

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.

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272 CONTROL OF BROWN ROT OF PEACHES AND APRICOTS WITH HOT WATER AND CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽

10.21273/hortsci.29.5.469a ◽

1994 ◽

Vol 29 (5) ◽

pp. 469a-469

Author(s):

Salah E. Youssef ◽

Elizabeth J. Mitcham

Keyword(s):

Brown Rot ◽

Titratable Acidity ◽

Hot Water ◽

Soluble Solids ◽

Monilinia Fructicola ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Atmosphere Storage ◽

Better Than

Peaches and apricots were obtained at harvest. One-half were inoculated with the brown rot organism (Monilinia fructicola) and incubated overnight before immersion in 52C water for 2.5 and 2 minutes, respectively. Fruit were placed in storage at SC in air, 2% O2 and 15% CO2, or 17% O2 and 15% CO2 for 5 or 15 days before ripening at 20C. For peach, controlled atmosphere (CA) had no influence on decay while hot water significantly reduced decay incidence and severity. For apricot, after 15 days cold storage, both hot water and controlled atmosphere storage reduced decay incidence and severity. CA with 2% O2 and 15% CO2 controlled decay better than 17% O2 and 15% CO2. Growth and sporulation of Monilinia fructicola in air and CA was also evaluated in vitro. The combination of heat and CA controlled decay better than either treatment alone. The hot water treatment resulted in minor surface injury on peaches while apricots were not injured. Fruit were evaluated after storage for firmness, soluble solids, and titratable acidity. Accumulation of ethanol and acetaldehyde as a result of CA storage was monitored.

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The importance of pruning to the quality of wine grape fruits (Vitis vinifera L.) cultivated under high-altitude tropical conditions

Agronomía Colombiana ◽

10.15446/agron.colomb.v32n3.47048 ◽

2014 ◽

Vol 32 (3) ◽

pp. 341-348 ◽

Cited By ~ 1

Author(s):

Pedro José Almanza-Merchán ◽

Gerhard Fischer ◽

Germán Eduardo Cely R.

Keyword(s):

High Altitude ◽

Fruit Quality ◽

Titratable Acidity ◽

Soluble Solids ◽

Vitis Vinifera L ◽

Cabernet Sauvignon ◽

Tropical Conditions ◽

Factor Design ◽

Grape Varieties

Since 1998, the Ain-Karim Vineyard has been growing different grape varieties for the production of high-altitude tropical wines in the municipality of Sutamarchan, located in the Alto Ricaurte region of Boyaca (Colombia). Pruning is used to limit the number and length of branches, generating a suitable balance between plant vigor and production; thereby, regulating fruit quantity and quality and ensuring reserves for the subsequent production. This study aimed to evaluate the effect of three pruning types (short = two buds on two spurs; long = five buds on three spurs and mixed = combination of short and long pruning types) on the fruit quality of V. vinifera, Cabernet Sauvignon and Sauvignon Blanc varieties. To accomplish this, a completely randomized two-factor design was used. Physicochemical variables of fruit quality (fresh cluster weight, water content, total soluble solids (TSS), total titratable acidity (TTA), technical maturity index (TMI), and pH) were determined at harvest. The long pruning type presented the highest values for the fresh cluster weight and TSS of the fruits from both varieties and a higher TMI in the Cabernet Sauvignon variety. These results indicate that, under the conditions of the vineyard, long pruning is the most suitable.

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Use of sodium metasilicate for management of peach brown rot

Pesquisa Agropecuária Tropical ◽

10.1590/1983-40632016v4641221 ◽

2016 ◽

Vol 46 (3) ◽

pp. 245-253 ◽

Cited By ~ 3

Author(s):

Elizandra Pivotto Pavanello ◽

Auri Brackmann ◽

Ivan Francisco Dressler da Costa ◽

Vanderlei Both ◽

Vagner Ludwig

Keyword(s):

Spore Germination ◽

Ethylene Production ◽

Disease Incidence ◽

Brown Rot ◽

Titratable Acidity ◽

Sodium Metasilicate ◽

Soluble Solids ◽

Total Polyphenol ◽

Flesh Firmness

ABSTRACT Peach brown rot, caused by the Monilinia fructicola fungus, is the main disease affecting peach crops, and it is mainly controlled via frequent fungicide applications. This study aimed at searching for alternatives to the intensive use of chemicals, evaluating silicon doses to control pre and postharvest peach brown rot and their influence on maturation parameters and fruit quality. Treatments consisted of control (water) and sodium metasilicate doses (2 g L-1, 4 g L-1, 6 g L-1, 8 g L-1 and 10 g L-1 of water). The following assessments were made: spore germination and in vitro mycelial growth, brown rot incidence, soluble solids, titratable acidity, flesh firmness, total polyphenol content and fruit ethylene production and respiration rate. The 2 g L-1 dose reduced spore germination by 95 %. Doses of 6 g L-1 and 8 g L-1 satisfactorily reduced the disease incidence in the field, with 77 % and 89.2 % control, respectively. Sodium metasilicate resulted in the maintenance of great fruit firmness, reduced respiration and ethylene production and increased total polyphenol synthesis, but it did not influence the titratable acidity or soluble solids. Applying 6 g L-1 may potentially control pre and postharvest peach brown rot, besides increasing the total polyphenol synthesis and maintaining a higher flesh firmness.

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Minitomato cultivation with substrate under different fertigation management strategies

Horticultura Brasileira ◽

10.1590/s0102-053620180115 ◽

2018 ◽

Vol 36 (1) ◽

pp. 88-93

Author(s):

Ricardo S Bezerra ◽

Adão Wagner P Evangelista ◽

José Alves Júnior ◽

Abadia R Nascimento ◽

Derblai Casaroli

Keyword(s):

Irrigation System ◽

Management Strategies ◽

Fruit Size ◽

Titratable Acidity ◽

Fruit Production ◽

Soluble Solids ◽

Tomato Crop ◽

Tomato Plants ◽

Solids Content ◽

High Level

ABSTRACT The application of high level of fertilization and inadequate management of fertigation in tomato crop can promote increase of salinity of the solution, nutritional imbalance and physiological disorders in the plants, consequently reduces the productivity and the quality of the fruits. The aim of this study was to evaluate different fertigation strategies in growth and production of mini tomato plants cultivated with substrate in a greenhouse. The experimental design was in randomized complete blocks with four treatments and twenty replicates. The treatments corresponded to four fertigation strategies, as follows: T1 [(control) fertigation with leaching of 20%]; T2 fertigation throughout the day and irrigation at the end of the day with leaching of 20%; T3 irrigation with leaching of 20%, followed by fertigation in all activations of the irrigation system; T4 fertigation with leaching of 20% and reuse of the leached solution. Stem height and diameter, number of clusters, total and commercial fruit production, fruit size, fruit color, total titratable acidity, soluble solids content and fruit texture were evaluated. No significant differences were detected among the treatments in relation to the growth variables of the mini tomato plants. The strategies of fertigation tested do not influence significantly the growth of tomato plants. The T1 and T4 managements provide higher commercial production and fruits with higher content of soluble solids when compared with other management strategies evaluated. Considering the nutritional factor, we recommend to reuse the nutrient solution used in the tomato cultivation with substrate, correcting daily the electrical conductivity of the solution.

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Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

Ciência Rural ◽

10.1590/s0103-84782014000600027 ◽

2014 ◽

Vol 44 (6) ◽

pp. 1119-1125 ◽

Cited By ~ 10

Author(s):

Raphaela Gabri Bitencourt ◽

Arícia Mara Melo Possas ◽

Geany Peruch Camilloto ◽

Renato Souza Cruz ◽

Caio Gomide Otoni ◽

...

Keyword(s):

Essential Oil ◽

Salmonella Enteritidis ◽

Storage Time ◽

Titratable Acidity ◽

Edible Coating ◽

Soluble Solids ◽

Psychrotrophic Bacteria ◽

Antimicrobial Efficiency ◽

Fresh Cut

The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.

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