Fruit Characteristics Based on Leaf to Fruit Ratio in ‘Pione’ Grapevine (Vitis vinifera × V. labrusca) during Cultivation with Heating
| العنوان: | Fruit Characteristics Based on Leaf to Fruit Ratio in ‘Pione’ Grapevine (Vitis vinifera × V. labrusca) during Cultivation with Heating |
|---|---|
| المؤلفون: | Ik Koo Yoon, Seo Jun Park, Hee Jae Lee, Seok Kyu Yun, Duk Jun Yu, Sung Min Jung, Eun Young Nam, Jung Bae Kim |
| المصدر: | Korean Journal of Environmental Agriculture. 33:57-62 |
| بيانات النشر: | The Korean Society of Environmental Agriculture, 2014. |
| سنة النشر: | 2014 |
| مصطلحات موضوعية: | Canopy, chemistry.chemical_compound, Horticulture, Materials science, chemistry, Soluble solids, Anthocyanin, fungi, food and beverages, Titratable acid, General Medicine, Vitis vinifera |
| الوصف: | BACKGROUND: Defoliation in grapevine cultivation is practically used to improve light environment within the canopy and thereby fruit quality. Effects of defoliation in five-year-old 'Pione' grapevine during cultivation with heating were investigated to find out optimum ratio of leaf area to fruit cluster weight (L/F). METHODS AND RESULTS: The grapevines were defoliated with berry-thinning 20 days after full bloom to provide various levels of L/F. At harvest, total leaf area values of fruit bearing branches were between 0.23 and . With increasing L/F, soluble solids and anthocyanin contents curvilinearly increased (). At L/F over , soluble solids content (SSC) leveled off. With increasing L/F, titratable acidity (TA) linearly decreased (), but the ratio of SSC to TA linearly increased (). Anthocyanin content was significantly correlated with SSC and the ratio of SSC to TA ( and , respectively). When total leaf area per fruit bearing branch was maintained , soluble solids and anthocyanin contents linearly decreased ( and , respectively), but TA linearly increased with increasing fruit cluster weight (). Fruit was low in quality when the L/F was below . CONCLUSION: L/F is recommended to be maintained at least in 'Pione' grapevine during cultivation with heating to produce higher-quality fruits. |
| تدمد: | 2233-4173 1225-3537 |
| DOI: | 10.5338/kjea.2014.33.1.57 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::e9e2a7e8ffdadec15ce778036c71f545 https://doi.org/10.5338/kjea.2014.33.1.57 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi...........e9e2a7e8ffdadec15ce778036c71f545 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 22334173 12253537 |
|---|---|
| DOI: | 10.5338/kjea.2014.33.1.57 |