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dc.contributor.authorParker, Amberen
dc.contributor.authorTrought, Michael C.en
dc.contributor.authorHofmann, Raineren
dc.contributor.authorMcLachlan, Andrew R.en
dc.contributor.authorvan Leeuwen, C.en
dc.date.accessioned2017-08-20T23:32:44Z
dc.date.available2014-01-31en
dc.date.issued2014en
dc.date.submitted2013-12-23en
dc.identifier.citationParker, A.K., Trought, M.C.T., Hofmann, R.W., McLachlan, A.R.G., & van Leewen, C. (2014). The influence of two methods of crop removal at different leaf areas on maturation of Sauvignon blanc ((Vitis vinifera L.). Journal International des Sciences de la Vigne et du Vin, 48(1), 43-50. doi:10.20870/oeno-one.2014.48.1.1658en
dc.identifier.issn1151-0285en
dc.identifier.urihttps://hdl.handle.net/10182/8430
dc.description.abstractAim: The research aims to determine if removing all bunches from alternate shoots had the same effect on berry maturity parameters of Sauvignon blanc as removing alternating bunches – apical versus basal – from each shoot. Methods and results: Shortly after fruit set, 50% crop was removed from four-cane vertical shoot positioned (VSP) pruned vines using the two different methods. At the same time, all the shoots were trimmed to six or 12 main leaves. Soluble solids (°Brix), pH, titratable acidity and berry weight were measured weekly from pre-veraison to harvest. Leaf area and yield were also measured at harvest. There were no differences in fruit composition between the two methods of crop removal. However, reducing leaf number per shoot from 12 to six leaves delayed veraison, reduced soluble solids accumulation and reduced berry weight with no additional effect from the thinning treatments. Conclusions: The thinning methods produced no differences in berry maturity parameters of Sauvignon blanc, indicating that carbohydrates can be readily translocated from shoots with no bunches to those with bunches. Significance and impact of the study: Carbohydrate translocation can occur at the whole-vine level where shoots behave as an integrated system and not as individual shoot units, especially under source-limited conditions.en
dc.format.extent43-50en
dc.language.isoenen
dc.publisherVigne et Vin Publications Internationalesen
dc.relationThe original publication is available from - Vigne et Vin Publications Internationales - https://doi.org/10.20870/oeno-one.2014.48.1.1658 - http://oeno-one.eu/article/view/1658en
dc.relation.urihttps://doi.org/10.20870/oeno-one.2014.48.1.1658en
dc.rights© Vigne et Vin Publications Internationalesen
dc.rightsAttribution-NonCommercial 4.0 International*
dc.subjectcarbohydratesen
dc.subjectcrop removalen
dc.subjectmaturationen
dc.subjectSauvignon blancen
dc.subjecttranslocationen
dc.subjectHorticultureen
dc.titleThe influence of two methods of crop removal at different leaf areas on maturation of Sauvignon blanc (Vitis vinifera L.)en
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.uniten
lu.contributor.uniten
dc.identifier.doi10.20870/oeno-one.2014.48.1.1658en
dc.subject.anzsrc0706 Horticultural Productionen
dc.subject.anzsrc0908 Food Sciencesen
dc.relation.isPartOfJournal International des Sciences de la Vigne et du Vinen
pubs.issue1en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublisheden
pubs.publisher-urlhttp://oeno-one.eu/article/view/1658en
pubs.volume48en
lu.identifier.orcid0000-0002-3601-0951
lu.identifier.orcid0000-0002-1804-2319


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