Cluster thinning as a tool to hasten ripening of wine grapes in the Okanagan Valley, British Columbia

2015 ◽  
Vol 95 (1) ◽  
pp. 103-113 ◽  
Author(s):  
K. D. Hannam ◽  
G. H. Neilsen ◽  
D. Neilsen ◽  
P. Bowen
Keyword(s):  
British Columbia ◽  
Irrigation Water ◽  
Water Cluster ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Wine Grapes ◽  
Vine Growth ◽  
Fruit Maturity ◽  
Cluster Thinning ◽  
Okanagan Valley

Hannam, K. D., Neilsen, G. H., Neilsen, D. and Bowen, P. 2015. Cluster thinning as a tool to hasten ripening of wine grapes in the Okanagan Valley, British Columbia. Can. J. Plant Sci. 95: 103–113. Achieving fruit maturity can be a challenge on some Okanagan vineyards in some years. Cluster thinning is widely used to hasten ripening, but may not be effective on sites with balanced crop loads. In a Merlot vineyard in Summerland, BC, the effects of cluster thinning on juice soluble solids (an indicator of fruit maturity), yield and vine growth were examined between 2008 and 2011 across a range of treatments that manipulated the frequency and quantity of applied irrigation water. Cluster thinning increased juice soluble solids in 2 out of 3 study years and consistently increased cluster weights, but had few effects on juice pH, titratable acidity or yield. In 2 of 3 yr, correlation analyses showed that cluster thinning was most effective at improving the maturity of fruit with low soluble solids. Irrigation treatments did not have a consistent effect on juice composition but year-to-year variability was significant. Response ratios calculated from values reported in the literature show that cluster thinning in this region causes small but inconsistent improvements in juice soluble solids across a range of crop loads.

scholarly journals The impact of cluster thinning on fertility and berry and wine composition of 'Blauer Portugieser' (Vitis vinifera L.) grapevine variety

OENO One ◽  
2015 ◽  
Vol 49 (4) ◽  
pp. 275
Author(s):  
Jan Reščič ◽  
Maja Mikulič-Petkovšek ◽  
Franci Štampar ◽  
Anka Zupan ◽  
Denis Rusjan
Keyword(s):  
Phenolic Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
Grapevine Variety ◽  
Vine Growth ◽  
Wine Composition ◽  
Cluster Thinning ◽  
The Impact

<p><strong>Aim</strong>: Two different yield reductions based on cluster thinning (CT) were performed to determine their impact on vine growth, yield, and grape and wine composition of 'Blauer Portugieser' grapevine variety.</p><p><strong>Methods and results</strong>: Two levels of cluster thinning (limited CT1 – 20-30 % and severe CT2 – 40-50 % cluster reduction) were applied at the pea-size berry (BBCH 75) phenological stage in 2007, 2008 and 2011. The potential impact of CT was determined by measurements of vine growth and fertility potential, berry weight, berry colour, soluble solids content, titratable acidity, pH and total phenolics. Additionally, for the first time, individual phenolic compounds were identified and quantified in berry skin and wine by HPLC-MS. In general, CT of 'Blauer Portugieser' significantly decreased titratable acidity in grape and wine, and increased pH and chromatic parameters in grape and alcohol content and volatile acidity in wine. A significant decrease in yield per vine (of 0.92 kg of grape/vine), together with an increase in soluble solids (of 2.8 °Brix) in grape and pH and total extract content in wine was only observed in severe CT (CT2). Furthermore, CT2 significantly increased the content of total anthocyanins, flavonols and hydroxycinnamic acids, but not total flavanols, in grape and wine. CT2 significantly increased the content and proportion of <em>p</em>-coumaroyl pentose in grape and wine, catechin in grape, epicatechin in wine, quercetin-3-glucuronide (the main flavonol in 'Blauer Portugieser') in grape and wine, the content of myricetin-3-glucoside in grape, and the content of 3-glucosides of laricitrin, myricetin and quercetin in wine. Finally, CT2 increased the content and the proportion of 3-glucosides of delphinidin, petunidin and peonidin but decreased the proportion of malvidin-3-glucoside in grape and wine.</p><p><strong>Conclusion</strong>: A significant impact on yield and grape and wine composition was observed, particularly in the CT2 treatment, in which the yield loss was compensated by higher contents of soluble solids in grape, alcohol in wine, and phenolic compounds in grape and wine.</p><p><strong>Significance and impact of the study</strong>: The present study is the first report on the impact of different levels of cluster thinning on yield and grape and wine composition of 'Blauer Portugieser' variety. Grape and wine composition has been evaluated with an emphasis on a detailed profile of individual and total phenolic contents. The results are undoubtedly useful for winegrowers, who, until now, lacked technological guidelines to optimize 'Blauer Portugieser' yield and wine quality.</p>

Monitoring of Drosophila suzukii (Diptera: Drosophilidae) in Okanagan Valley vineyards, British Columbia, Canada, and assessment of damage to table and wine grapes (Vitaceae)

2020 ◽  
Vol 152 (4) ◽  
pp. 415-431
Author(s):  
Susanna Acheampong ◽  
Etienne Lord ◽  
D. Thomas Lowery
Keyword(s):  
British Columbia ◽  
Weather Conditions ◽  
Wine Grape ◽  
Drosophila Suzukii ◽  
Wine Grapes ◽  
Apple Cider ◽  
Table Grapes ◽  
Soft Fruit ◽  
Grape Cultivars ◽  
Okanagan Valley

AbstractSpotted-wing drosophila, Drosophila suzukii, (Matsumura) (Diptera: Drosophilidae), has become a serious pest of soft fruit in the Okanagan Valley of British Columbia, Canada since its detection in 2009. The study was conducted to determine the distribution of D. suzukii and damage levels in grapes. Apple cider vinegar-baited traps placed in table and wine grape (Vitis vinifera Linnaeus; Vitaceae) vineyards during 2011–2013 demonstrated that D. suzukii was numerous in all sites, with earliest emergence and highest numbers recorded in 2013. Drosophila suzukii were reared from intact and damaged table grapes and damaged wine grapes collected from the field, but not from intact wine grapes. Drosophila suzukii were reared in low numbers in 2011 from intact fruit of 11 wine grape cultivars exposed artificially in the laboratory. Susceptibility of intact wine grapes under laboratory conditions in 2011 when sour rot was widespread might relate in part to undetected infections of berries due to weather conditions. Identification of Drosophila Fallén species revealed that D. suzukii comprised a small portion of the total. Our results demonstrate that healthy wine grapes in the Okanagan Valley of British Columbia are largely undamaged by D. suzukii, while certain table grape cultivars should be protected from attack.

scholarly journals Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 448
Author(s):  
Leontina Lipan ◽  
Aarón A. Carbonell-Pedro ◽  
Belén Cárceles Rodríguez ◽  
Víctor Hugo Durán-Zuazo ◽  
Dionisio Franco Tarifa ◽  
...  
Keyword(s):  
Irrigation Water ◽  
Deficit Irrigation ◽  
Block Design ◽  
Water Productivity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Drought Tolerant ◽  
Randomized Block Design ◽  
Peel Color

Mango is one of the most cultivated tropical fruits worldwide and one of few drought-tolerant plants. Thus, in this study the effect of a sustained deficit irrigation (SDI) strategy on mango yield and quality was assessed with the aim of reducing irrigation water in mango crop. A randomized block design with four treatments was developed: (i) full irrigation (FI), assuring the crop’s water needs, and three levels of SDI receiving 75%, 50%, and 33% of irrigation water (SDI75, SDI50, and SDI33). Yield, morphology, color, titratable acidity (TA), total soluble solids (TSS), organic acids (OA), sugars, minerals, fiber, antioxidant activity (AA), and total phenolic content (TPC) were analyzed. The yield was reduced in SDI conditions (8%, 11%, and 20% for SDI75, SDI50, and SDI33, respectively), but the irrigation water productivity was higher in all SDI regimes. SDI significantly reduced the mango size, with SDI33 generating the smallest mangoes. Peel color significantly changed after 13 days of ripening, with SDI75 being the least ripe. The TA, AA, and citric acid were higher in SDI75, while the TPC and fiber increased in all SDI levels. Consequently, SDI reduced the mango size but increased the functionality of samples, without a severe detrimental effect on the yield.

scholarly journals Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

2016 ◽  
Vol 37 (6) ◽  
pp. 4027
Author(s):  
Cristiana Maia de Oliveira ◽  
Leandro Martins Ferreira ◽  
Margarida Gorete Ferreira do Carmo ◽  
Regina Celi Cavestre Coneglian
Keyword(s):  
Ambient Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Key Factors ◽  
Maturity Stages ◽  
Randomized Design ◽  
Fruit Maturity ◽  
Physical And Chemical ◽  
Cherry Tomatoes

Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality.

scholarly journals 614 PB 290 FLOWER BUD POSITION DETERMINES BLOOM AND FRUIT CHARACTERISTICS IN `ROME BEAUTY' APPLE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 520b-520
Author(s):  
Randy R. Lee ◽  
John K. Fellman ◽  
Esmaeil Fallahi
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Flower Buds ◽  
Flower Bud ◽  
Terminal Flower ◽  
Fruit Maturity ◽  
Lateral Bud ◽  
Bud Position ◽  
Lateral Flower

The influence of flower bud position on bloom, fruit quality, and fruit maturity was investigated on `Rome Beauty' apple (Malus domestica Borkh.). Limbs on trees containing spur terminal flower buds and lateral flower buds were tagged and the number of blossoms counted every three days until bloom ended. At harvest, fruit from each bud type were selected and seed number, fresh weight, fruit quality characteristics, and onset of ethylene production were measured. Spur terminal flower buds began blooming earlier, blossomed for a longer period of time, and produced more blossoms than lateral flower buds. Fruit from spur terminal flower buds had more seeds, were heavier, and contained more starch than lateral bud fruit. Lateral bud fruit had higher pressure values, due to smaller size, and higher soluble solids, due to consumption of starch reserves. Fruit color and titratable acidity were not significantly different regardless of bud position. Spur terminal fruit started producing ethylene eight days later than lateral bud fruit, indicating they were maturing less quickly. Cultivars such as `Fuji', `Gala', and `Braeburn' display similar growth and fruiting habits.

scholarly journals The Effect of Timing of the Final Seasonal Nitrogen Fertigation on Early Fruit Maturity, Fruit Diameter, and Leaf Nitrogen on Navel Oranges

1999 ◽  
Vol 9 (1) ◽  
pp. 51-53 ◽  
Author(s):  
Craig Kallsen
Keyword(s):  
Irrigation System ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Leaf Nitrogen ◽  
Soluble Solids ◽  
Calcium Ammonium Nitrate ◽  
Solids Concentration ◽  
Fruit Maturity ◽  
Fruit Diameter ◽  
Soluble Solids Concentration

Previous research has shown that nitrogen fertilization rates may influence fruit quality characteristics of navel oranges [(Citrus sinensis) (L.) Osbeck]. The objective of this study was to determine, for equal seasonal N applications, if the timing of the last seasonal nitrogen fertigation promotes early fruit maturity or affects fruit size. The study consisted of four treatments with the total seasonal allocation of nitrogen fertilizer applied by ≈1 May, 1 June, 1 July, and 1 Aug. in an experimental site in a commercial orange grove in the southern San Joaquin Valley of California. The source of nitrogen was a liquid calcium ammonium nitrate injected through the irrigation system. No significant treatment differences in soluble solids concentration, titratable acidity, the ratio of soluble solids concentration to titratable acidity, percent juice, fruit color and fruit diameter were detected in fruit sampled in October. Similarly, in September, no significant differences in leaf nitrogen were found among treatments. These results do not support the hypothesis that applying the total seasonal application of nitrogen early in the season results in earlier orange maturity or larger fruit size, at least not for trees that have leaf N in the optimum range.

scholarly journals Evaluation of Rootstocks on Harvest Metrics of ‘Pinot Noir clone 02A’ Wine Grapes in Maritime Western Washington

2018 ◽  
Vol 28 (6) ◽  
pp. 830-835 ◽  
Author(s):  
Michelle M. Moyer ◽  
Jaqueline King ◽  
Gary Moulton
Keyword(s):  
Puget Sound ◽  
Titratable Acidity ◽  
Pinot Noir ◽  
Soluble Solids ◽  
Mountain Range ◽  
Wine Grapes ◽  
Mount Vernon ◽  
Cascade Mountain ◽  
Western Washington ◽  
Final Harvest

The Puget Sound American Viticulture Area (AVA), located west of the Cascade Mountain Range in Washington State, is a large and uniquely situated area with diverse topography and mesoclimates. Given the young age of the AVA, little formal information exists on the appropriate rootstock–scion combination in wine grapes (Vitis vinifera) for the region. This project reports on a series of rootstock trials from 2003 to 2007, which evaluated the influence of ‘420A Millardet et de Grasset’, ‘3309 Couderc’, ‘101-14 Millardet et de Grasset’ (all Vitis hybrids), and a self-rooted control on basic harvest metrics of the wine grape scion ‘Pinot noir clone 02A’. At the warmer site in Everson, WA, rootstocks had no effect on final juice harvest metrics measured by soluble solids, titratable acidity (TA), and pH. At the cooler site in Mount Vernon, WA, the use of rootstocks did not always influence soluble solids or pH but did reduce final harvest TA, a desired effect for the region that is typified by low sugar–high TA wines. Even with a reduction in TA in some rootstock–scion combinations, overall, TA remained at the upper end or above the range typically desired for many wine styles.

scholarly journals Rootstocks Impact Vine Performance and Fruit Composition of Grapes in British Columbia

2001 ◽  
Vol 11 (3) ◽  
pp. 419-427 ◽  
Author(s):  
Andrew G. Reynolds ◽  
Douglas A. Wardle
Keyword(s):  
British Columbia ◽  
Arid Regions ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Vitis Riparia ◽  
Fruit Composition ◽  
The Pacific ◽  
The Arid Regions ◽  
Grape Cultivars ◽  
Block Experiment

Nine wine grape cultivars [`Chardonnay', `Gewurztraminer', `Ortega', `Riesling', `De Chaunac', `Marechal Foch', `Okanagan Riesling', `Seyval blanc', and Verdelet'], own rooted or grafted to four rootstocks [`Couderc 3309' (Vitis riparia × V. rupestris); `Kober 5BB' (5BB), `Teleki 5C', and `Selektion Oppenheim 4' (SO4) (V. riparia × V. berlandieri)] were planted into a randomized complete block experiment in 1985. Data were collected on yield components, weight of cane prunings (vine size), and fruit composition between 1989 and 1996. Yield per vine, clusters per vine, cluster weight, and berry weight were not affected by rootstock, but SO4 tended to produce lowest berries per cluster. Lowest vine size was associated with 5BB and own-rooted vines were usually largest; 5BB was also associated with highest crop load (yield to vine size ratio). Own-rooted vines tended to produce berries with lowest percentage soluble solids (%SS) while 5BB led to highest %SS. Titratable acidity was not strongly affected and pH differences between rootstocks were very small. These data suggest that rootstocks may not provide significant advantage over own-rooted vines under conditions found in the arid regions of the Pacific northwestern U.S. and British Columbia.

scholarly journals Effect of preharvest spraying with thidiazuron on fruit quality and maturity of apples

2003 ◽  
Vol 25 (1) ◽  
pp. 59-62 ◽  
Author(s):  
Cassandro Vidal Talamini do Amarante ◽  
Clarice Aparecida Megguer ◽  
Luiz Eduardo Bassay Blum
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Full Bloom ◽  
Apple Trees ◽  
Fruit Maturity ◽  
Viable Seeds ◽  
Solids Content

Apple trees, cultivars Gala and Fuji, were sprayed at full bloom with thidiazuron (TDZ) at the doses of 0, 5, 10, or 20 g (a.i.) ha-1 and fruit were assessed for quality and maturity. In both cultivars, the increase of TDZ dose had detrimental effects on fruit quality, causing a reduction of fruit red surface and an increase of percentage of fruit that was asymmetrical and with calyx-end rot. TDZ caused an increment of calyx-end aperture that might have increased calyx-end rot. TDZ increased density and the length : diameter (L : D) ratio of the fruit. The number of viable seeds was not affected by TDZ. TDZ resulted in a substantial delay of fruit maturity in 'Gala' but not in 'Fuji'. TDZ also reduced soluble solids content (SSC) in 'Gala' and reduced titratable acidity in both cultivars.

Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment

2001 ◽  
Vol 41 (6) ◽  
pp. 793 ◽  
Author(s):  
K. K. Jacobi ◽  
E. A. MacRae ◽  
S. E. Hetherington
Keyword(s):  
Water Treatment ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Immature Fruit ◽  
Conditioning Treatment ◽  
Fruit Maturity ◽  
Conditioning Temperature ◽  
Water Treatments

The effects of conditioning and hot water treatments on immature and mature ‘Kensington’ mangoes were examined. A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%), fruit softness (15%), disrupted starch hydrolysis and interacted with maturity to reduce the skin yellowness (40–51%) of early harvested fruit. Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease. Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels. As fruit maturity increased, the tolerance to hot water treatment-induced skin scalding and the retention of starch layers and starch spots increased and susceptibility to lenticel spotting decreased. A conditioning treatment of either 22° or 40°C before hot water treatment could prevent the appearance of cavities at all maturity levels. The 40°C conditioning temperature was found to be more effective in increasing fruit heat tolerance than the 22°C treatment; the longer the time of conditioning at 40°C, the more effective the treatment (16 v. 4 h). For maximum fruit quality, particularly for export markets, it is recommended that mature fruit are selected and conditioned before hot water treatment to reduce the risk of heat damage.

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