Time and technique of green pruning 'Charme' peaches to obtain quality fruits

One of the management techniques that aim to improve the quality of the fruits is green pruning, which main purpose is to increase the penetration of light in the crown, favoring pigmentation, thus improving the flavor of the fruits. However, it is not always done, since it requires labor. The objective of this work was to evaluate the time and the way of Management green pruning, as well as the practice of thinning associated with it in order to obtain high quality peaches from the ‘Charme’ cultivar. The work was carried out in a commercial orchard in the Dois Vizinhos (PR) municipality, in three productive cycles. A completely randomized design was used, a 3 x 3 bifactorial scheme (green pruning time x green pruning management technique), with 4 replications of two plants per experimental unit. The times of green pruning or bending were in the third, fourth and fifth weeks before harvest. The techniques were first to remove vertical branches facing the center of the canopy and in the base of the tree with reference to broken and poorly ones and, the second the belding of these. The productive capacity and the physicochemical characteristics of the fruits were evaluated in three productive cycles. The quality of the ‘Charme’ peach only presented improvements with the green pruning from the third year of its realization.

Season and technique of green pruning on physiological and sensorial aspects of Maciel peaches

One of the aspects that should be considered regarding the fruit market is the quality. Appearance is considered an important factor as the color of the skin. One of the management techniques to improve the peach quality is green pruning. The objective of this study was to determine the season and the technique for green pruning. The study was carried out in a commercial orchard atDois Vizinhos city, Paraná State, Brazil. The experimental design was a completely randomized experimental with four replications and two trees by experimental unit. The techniques were first to remove vertical branches facing the center of the canopy and in the base of the tree with reference to broken and poorly ones and, the second the belding of these. The use of green pruning for Maciel peach tree in five to four weeks before harvesting, improved fruit quality.

Grapevine Green Pruning Residues as a Promising and Sustainable Source of Bioactive Phenolic Compounds

Green pruning residues (GPRs) and leaves from 16 red and white Vitis vinifera L. cultivars from Piedmont (Italy) were studied. The investigated samples were extracted by ultrasound-assisted extraction optimized by an experimental design, and quali- and quantitatively analyzed by HPLC-PDA-MS/MS. GPRs and leaves show a similar polyphenolic pattern, with quercetin 3-O-glucuronide, caftaric acid, and quercetin 3-O-glucoside as the main components, although in variable proportions. The HPLC results were related to the antioxidant activity, measured as total phenolic content and through DPPH and ABTS assays with similar results. Colorimetric in vitro assays, offline combined with HPLC-PDA analysis, determine which compounds contribute to the antioxidant activity in terms of radical scavenging abilities. Valorization of GPRs is a potential source of natural compounds that could be of interest in the health field, increasing their economic value together with a positive effect on the environment.

PHYSIOLOGICAL AND SENSORIAL ASPECTS OF PEACH FRUITS cv. Chimarrita DEPENDING ON THE SEASON AND MANAGEMENT OF GREEN PRUNING

For quality peach production it is necessary to perform the correct management in all processes. The objective of this work was to evaluate the time and the management of performing green pruning on the physiological and sensorial aspects of the peach fruits cv. Chimarrita. The work was conducted in an orchard in Dois Vizinhos (PR), during the 2011/2012 production cycle. The experimental design was a completely randomized 3 x 3 factorial scheme, season x types of pruning with 4 replicates. The seasons of green pruning were in the third, fourth and fifth week before harvest. The pruning techniques of green pruning were with the folding of the branches, pruning with the removal of the branch and control without any type of management related to pruning. Sensorial characteristics of the fruits and physiological of the plants were evaluated. The best fruits were observed with folding of the branches and with greater red coloration of the bark was with the removal of the branches, independent of the time of accomplishment.

Ergebnisse eines Grünästungsversuchs mit Bergahorn, Buche, Eiche und Esche

Results of a green pruning experiment with maple, beech, oak, and ash Object of the investigation is a pruning experiment in maple, beech, oak and ash stands in southwest Germany, which started in 2004. Aim of the experiment was to quantify the effects of green pruning on wood decay, discoloration, epicormic shoot formation, radial increment, and occlusion time. At top heights of 8–14 m, trials for each species were placed in stands where the natural pruning had not yet reached the achieved knot-free bole length. In each trial, ten trees were pruned in spring and summer respectively, by cutting 40% of the crown in average and branches up to 80 mm diameter. Additionally, ten unpruned trees were selected on each trial and, as the pruned trees, released from competitors. In 2011 and 2012 respectively, the trees were felled and measured, and wood samples with branches were taken and analysed. Results show that green pruning did not cause any wood decay. Compared to the control trees, increased discoloration was observed in the stems of the pruned trees. However, this was limited to the knotty center of the trunk and did not diffuse to the knotless part. Pruning intensified the formation of epicormic branches, but, except for oak, these branches diminished to the level of the control trees already during the time of observation. Radial increment shows a short-term decrease due to the green pruning, but with an extent below the effect of the dry year in 2003. With branch diameters of 3–4 cm, the pruned trees needed three to five years until the branching wounds were occluded, whereas about nine years were necessary for trees with natural pruning.