Effect of Canopy Management Practices during forward Pruning on Berry Development and Photosynthesis in Tas-A-Ganesh Grapes

Effect of canopy manipulation during forward pruning on berry development and photosynthetic parameters was studied in Tas-A-Ganesh grape grafted onto Dogridge rootstock. Canopy manipulation including shoot thinning, leaf removal, shoot thinning with leaf removal, and shoot pinching, was done after forward pruning. Significant differences were observed in yield and quality. Shoot thinning to about 40 shoots per vine, with removal of three basal leaves, resulted in significantly higher yield, followed by that in shoot thinning alone. Lowest yield was recorded in the Control. Leaf removal drastically reduced bunch development affecting berry weight, diameter and length compared to other treatments. Among different canopy manipulation treatments, higher average bunch weight was recorded in shoot thinning plus leaf removal, whereas, lowest bunch weight was recorded with leaf removal alone. At harvest, the amount of total soluble solids in berries was low in leaf removal at pre-bloom stage, but increased in the treatment of shoot thinning with leaf removal, at the same stage. Different canopy manipulation treatments had significant impact on photosynthesis and transpiration rates. Overall results indicated that canopy manipulation practices such as shoot thinning, to retain 40 shoots per vine with or without leaf removal, followed by pinching, can be recommended to grape growers

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Not AvailableThe organic acid composition of Chenin, Muscat, Sauvignon blanc, Viogner, Vermintino, Riesling, Colombard and Gewartztraminar white wine grape varieties at different berry developmental stages was quantified by HPLC. Significant differences were recorded for organic acids during berry developmental stages. Highest concentration of organic acid (655.91 gm/L) was recorded at 3-4 mm stage followed by (400.14 gm/L) 6-8 mm stage, while it was least at harvest stage (121.90 gm/L). Among different organic acids, malic acid concentration was found highest(364.25 gm/L) followed by tartaric acid (289.61 gm/L)and citric acid (2.05 gm/L)while, least concentration of lactic acid (0.00 gm/L)was found at 3-4 mm stage. Tartaric acid concentration was found to be increased over malic acid at 6-8 mm stage of berry development. At harvest stage, tartaric acid was found to be a predominant acid. Citric acid was found to be an minor acid in our study. Very less amount of lactic acid was recorded in Vermintino, Muscat and Colombard Grape wine varieties at harvest stage. In the present investigation Chenin Blanc showed highest concentration of total organic acid (207.93 g/L) followed by Sauvignon Blanc (185.84 gm/L) while least concentration of total organic acid was recorded for Muscat (152.91 gm/L). The variation in the concentrations of organic acid might be influenced by environmental factors, cultural practice and genetics of the varieties.Not Availabl

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Not AvailableThe influence of 10 different rootstocks was investigated for evaluating the most suitable rootstock for table grape cultivar Fantasy Seedless. The growth performance, photosynthesis, biochemical composition, and primary nutrients’ status of the scion after grafting were investigated in ‘Fantasy Seedless’ grafted on 10 different rootstocks. The studies on vegetative parameters revealed that the rootstock influences the vegetative growth thereby increasing the photosynthesis of a vine. The rootstock influenced the changes in biochemical constituents in the grafted vine thus helping the vine to store enough food material. The grafted vines exhibited variations in primary nutrients status highlighting the scope for selection of better rootstock for sustainable nutrition management.Not Availabl