Training systems improved agronomic characteristics and quality of ‘Niagara Rosada’ table grapes

Autor(es)

Adilson Pimentel Junior ^[1] ; Francisco José Domingues Neto ^[2] ; Letícia Silva Pereira Basílio ^[3] ; Gean Charles Monteiro ^[4] ; Giuseppina Pace Pereira Lima ^[5] ; Marco Antonio Tecchio ^[6]

Afiliação do(s) autor(es)

^[1] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Departamento de Horticultura - Brasil

^[2] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Departamento de Horticultura - Brasil

^[3] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Instituto de Biociências – Ciências Químicas e Biológicas - Brasil

^[4] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Departamento de Horticultura - Brasil

^[5] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Instituto de Biociências – Ciências Químicas e Biológicas - Brasil

^[6] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Departamento de Produção Vegetal - Brasil

• Tipo de documento: Artigo Científico
• Fonte: Bragantia; v. 82, 2023-06-26.

Resumo

ABSTRACT Vines are highly responsive to agricultural management techniques, such as training systems. Three training systems, i.e., conventional, high, and double training, for the ‘Niagara Rosada’ vine were studied considering aspects related to the yield, physicochemical, and antioxidant characteristics of the grapes. The experiment was carried out during two seasons (2017 and 2018), and the vines grafted on IAC 572 Jales. The training systems did not influence the fruit production per vine and yield of the ‘Niagara Rosada’ table grape, but some improvements were observed, such as a greater number of berries per bunch in vines managed in the conventional training systems and a higher fresh mass of berries when cultivated in the high and double training systems. Grapes from the double training system had higher soluble solids contents, an important sensorial characteristic in table grapes. The high training system, in turn, provided ‘Niagara Rosada’ table grapes with a greater content of bioactive compounds (e.g., phenolic compounds, flavonoids, and anthocyanins) and antioxidant activity. (AU)

• Processo FAPESP: 15/16440-5 - Fenologia, produção e qualidade pós-colheita de variedades de uvas para suco e vinho cultivadas em diferentes regiões no estado de são paulo
• Beneficiário: Marco Antonio Tecchio
• Modalidade de apoio: Auxílio à Pesquisa - Regular