가온 재배 시 ‘피오네’ 포도(Vitis vinifera × V. labrusca)의 엽과비에 따른 과실 특성
Fruit Characteristics Based on Leaf to Fruit Ratio in ‘Pione’ Grapevine (Vitis vinifera × V. labrusca) during Cultivation with Heating
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BACKGROUND: Defoliation in grapevine cultivation ispractically used to improve light environment within thecanopy and thereby fruit quality. Effects of defoliation infive‐year‐old ‘Pione’ grapevine during cultivation withheating were investigated to find out optimum ratio of leafarea to fruit cluster weight (L/F). METHODS AND RESULTS: The grapevines weredefoliated with berry‐thinning 20 days after full bloom toprovide various levels of L/F. At harvest, total leaf areavalues of fruit bearing branches were between 0.23 and 0.60m2. With increasing L/F, soluble solids and anthocyanincontents curvilinearly increased (R2 = 0.76**). At L/F over0.6 m2/kg, soluble solids content (SSC) leveled off. Withincreasing L/F, titratable acidity (TA) linearly decreased(R2 = 0.87**), but the ratio of SSC to TA linearly increased(R2 = 0.86**). Anthocyanin content was significantlycorrelated with SSC and the ratio of SSC to TA (R2 = 0.80**and 0.82**, respectively). When total leaf area per fruitbearing branch was maintained 0.40 m2, soluble solids andanthocyanin contents linearly decreased (R2 = 0.79** and0.85**, respectively), but TA linearly increased withincreasing fruit cluster weight (R2 = 0.70**). Fruit was lowin quality when the L/F was below 0.6 m2/kg. CONCLUSION: L/F is recommended to be maintained atleast 0.6 m2/kg in ‘Pione’ grapevine during cultivation withheating to produce higher‐quality fruits.
Abstract
BACKGROUND: Defoliation in grapevine cultivation ispractically used to improve light environment within thecanopy and thereby fruit quality. Effects of defoliation infive‐year‐old ‘Pione’ grapevine during cultivation withheating were investigated to find out optimum ratio of leafarea to fruit cluster weight (L/F). METHODS AND RESULTS: The grapevines weredefoliated with berry‐thinning 20 days after full bloom toprovide various levels of L/F. At harvest, total leaf areavalues of fruit bearing branches were between 0.23 and 0.60m2. With increasing L/F, soluble solids and anthocyanincontents curvilinearly increased (R2 = 0.76**). At L/F over0.6 m2/kg, soluble solids content (SSC) leveled off. Withincreasing L/F, titratable acidity (TA) linearly decreased(R2 = 0.87**), but the ratio of SSC to TA linearly increased(R2 = 0.86**). Anthocyanin content was significantlycorrelated with SSC and the ratio of SSC to TA (R2 = 0.80**and 0.82**, respectively). When total leaf area per fruitbearing branch was maintained 0.40 m2, soluble solids andanthocyanin contents linearly decreased (R2 = 0.79** and0.85**, respectively), but TA linearly increased withincreasing fruit cluster weight (R2 = 0.70**). Fruit was lowin quality when the L/F was below 0.6 m2/kg. CONCLUSION: L/F is recommended to be maintained atleast 0.6 m2/kg in ‘Pione’ grapevine during cultivation withheating to produce higher‐quality fruits.
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