Claim · model-written summary
At maturity, osmolarity, titratable acidity and hexose accumulation rate were unaffected.
- Taxon
- Vitis vinifera L.
Vitis viniferat0 - Treatment
- leaf removalt1
- Outcome
- Osmolarity, titratable acidity, and hexose accumulation ratee0
- Direction
- unaffectede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Osmolarity, titratable acidity, and hexose accumulation rate were unaffected.”
t0“Vitis viniferaL.”
t1“Berry composition was also affected by leaf removal.”
Title
N. Ollat; J. P. Gaudillere American Journal of Enology and Viticulture 1998. doi:10.5344/ajev.1998.49.3.251
Other claims from this paper (15)
- Observation Photosynthetic compensation did not occur after early leaf removal.
- Observation New leaves restored source capacity during slow berry growth.
- Intervention effect Leaf area per plant was similar at veraison in treated and control plants.
- Intervention effect Early leaf removal reduced berry growth.
- Intervention effect At the end of stage I, treated berries had half the fresh weight of controls.
- Observation Leaf removal affected pericarp cell size.
- Intervention effect Restored leaf area allowed treated berries the same relative growth rate as controls in stage III.
- Observation Growth rate compensation did not occur.
- Association Mature berry size was proportional to size before veraison.
- Intervention effect Leaf limitation shortened the first active berry growth period.
- Intervention effect Leaf limitation delayed ripening onset.
- Intervention effect At the first growth period end, treated juice had lower osmolarity, titratable acidity and malic acid.
- Intervention effect At the first growth period end, treated juice had lower soluble sugar concentration.
- Intervention effect Tartaric acid concentration was unaffected.
- Observation At maturity, organic acid and fructose concentrations were higher in LS berries.