Claim · model-written summary
Hand thinning advanced fruit maturity about 1.7%.
- Taxon
- Cabernet Sauvignon (Vitis vinifera L.)
Vitis viniferat0 - Treatment
- handt1
- Outcome
- fruit maturity (soluble solids accumulation at harvest)e0
- Direction
- advancede0
- Value
- 1.7%e0
- Comparator
- un-thinned controlse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“advanced fruit maturity (soluble solids accumulation at harvest), relative to un-thinned controls, by approximately 1.6 % and 1.7% respectively”
t0“Cabernet Sauvignon (Vitis vinifera L.)”
t1“hand versus mechanical”
Title
PAUL R. PETRIE; PETER R. CLINGELEFFER Australian Journal of Grape and Wine Research 2006. doi:10.1111/j.1755-0238.2006.tb00040.x
Other claims from this paper (13)
- Intervention effect Mechanical thinning reduced bunch number.
- Intervention effect Hand thinning reduced bunch number.
- Intervention effect Mechanical thinning reduced yield approximately 24% at Site 1.
- Intervention effect Hand thinning reduced yield approximately 24% at Site 1.
- Intervention effect Mechanical thinning reduced yield approximately 45% at Site 2.
- Intervention effect Hand thinning reduced yield approximately 45% at Site 2.
- Intervention effect Mechanical thinning advanced fruit maturity about 1.6%.
- Observation Soluble solids accumulation rates were similar across treatments at both sites.
- Intervention effect Hand thinning increased berry weight at Site 1.
- Intervention effect All thinning treatments increased berry weight at Site 2.
- Intervention effect Mechanical thinning raised berry anthocyanin concentration relative to unthinned vines.
- Intervention effect Mechanical thinning achieved the target crop level and improved fruit quality.
- Recommendation The authors propose mechanical thinning to regulate yield in large minimally pruned vineyards.