Abstract
The berry thinning was a useful practice to reduce bunch size and to alter bunch shape for improving fruit quality. The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch, in the apical end of the main stem about 4~6 laterals or conventional treatment and then compared a quality of fruit and wine between the treatments. Bunch weights on the different berry thinning treatment were in the range of 300 to 650g and conventional treatment was 550 to 750g. As a result, according to decreased lateral number of bunch in the treatments, total soluble sugar was increased but total acid was decreased. Our results was shown that wine color and taste components such as total anthocyanin, polyphenol and tannin were depended mainly by berry thinning. Also Berry thinning treatments of bunches was ranked higher sensory score than conventional ones.
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Claims 5
Claim · model-written summary
Berry thinning treatments gave lower bunch weights (300 to 650 g) than conventional bunches (550 to 750 g).
Verbatim
e0“The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch”
e1“Bunch weights on the different berry thinning treatment were in the range of 300 to 650g and conventional treatment was 550 to 750g”
Claim · model-written summary
Decreasing the lateral number per bunch increased total soluble sugar in grape berries.
Verbatim
e0“The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch”
e2“according to decreased lateral number of bunch in the treatments, total soluble sugar was increased but total acid was decreased”
Claim · model-written summary
Decreasing the lateral number per bunch decreased total acid in grape berries.
Verbatim
e0“The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch”
e2“according to decreased lateral number of bunch in the treatments, total soluble sugar was increased but total acid was decreased”
Claim · model-written summary
Wine color and taste components, such as total anthocyanin, polyphenol and tannin, depended mainly on berry thinning.
- Taxon
- grapee0
- Treatment
- berry thinninge3
- Outcome
- wine color and taste componentse3
- Qualifier
- depended mainly by berry thinninge3
Not reportedDirection
Verbatim
e0“The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch”
e3“Our results was shown that wine color and taste components such as total anthocyanin, polyphenol and tannin were depended mainly by berry thinning”
Claim · model-written summary
Berry thinning treatments ranked higher in sensory score than conventional treatments for wine.
Verbatim
e0“The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch”
e4“Berry thinning treatments of bunches was ranked higher sensory score than conventional ones”
The same questions in other papers
pruning · quality: general · VitisResults differ
16 papers in the same direction as this paper · 15 in the opposite direction
- no effect
- no effect
- no effect
28 papers more in this group
See all 32 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.