Abstract
Bloom (20 mg/L) and various postbloom (40 to 100 mg/L) applications of gibberellic acid (GA) ± basal leaf removal (BLR) were imposed on Sovereign Coronation vines over a three-year period. GA increased yield in one of three years and berry weight in all three years, while vestigial seed development decreased in two of three years as a linear function of the concentration of GA applied. Brix was reduced linearly with increasing GA in two of three years, pH was generally unaffected, but titratable acidity decreased with increasing GA. Color intensity and anthocyanins increased relative to GA in 2002 only. Methyl anthranilate increased relative to GA in one season while total volatile esters also increased with increasing GA. Treatments involving 40 mg/L GA led to higher fruity and labrusca flavor, sweetness, persistence of flavor, and overall impression, as well as lower acidity and bitterness. Basal leaf removal delayed berry maturity slightly but increased light penetration into the canopy. Berries from non-GA-sprayed control treatments ± BLR were separated into several maturity categories (based on berry Brix) by sucrose buoyant density gradients and were thereafter subjected to sensory evaluation. Increased berry maturity was associated with decreased berry weight and titratable acidity, and increased color intensity, anthocyanins, phenols, methyl anthranilate, and total volatile esters. Principal component analysis coupled with discriminant analysis suggested that soluble solids ≥17 Brix was associated with sweetness, fruity, labrusca, and overall impression.
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Claims 19
Claim · model-written summary
GA increased yield in one of three years.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- gibberellic acid (GA)e0
- Outcome
- yielde1
- Direction
- increasede1
- Qualifier
- in one of three yearse1
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e0“applications of gibberellic acid (GA) ± basal leaf removal (BLR) were imposed on Sovereign Coronation vines over a three-year period”
e1“GA increased yield in one of three years”
Claim · model-written summary
GA increased berry weight in all three years.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe1
- Outcome
- berry weighte1
- Direction
- increasede1
- Qualifier
- in all three yearse1
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e0“applications of gibberellic acid (GA) ± basal leaf removal (BLR) were imposed on Sovereign Coronation vines over a three-year period”
e1“GA increased yield in one of three years and berry weight in all three years”
Claim · model-written summary
Vestigial seed development decreased in two of three years as a linear function of GA concentration.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe2
- Outcome
- vestigial seed developmente2
- Direction
- decreasede2
- Qualifier
- as a linear function of the concentration of GA appliede2
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e2“vestigial seed development decreased in two of three years as a linear function of the concentration of GA applied”
Claim · model-written summary
Brix was reduced linearly with increasing GA in two of three years.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe3
- Outcome
- Brixe3
- Direction
- reducede3
- Qualifier
- linearly with increasing GA in two of three yearse3
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e3“Brix was reduced linearly with increasing GA in two of three years”
Claim · model-written summary
pH was generally unaffected by GA.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe4
- Outcome
- pHe4
- Direction
- unaffectede4
- Qualifier
- generallye4
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e4“pH was generally unaffected, but titratable acidity decreased with increasing GA”
Claim · model-written summary
Titratable acidity decreased with increasing GA.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe4
- Outcome
- titratable aciditye4
- Direction
- decreasede4
- Qualifier
- with increasing GAe4
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e4“pH was generally unaffected, but titratable acidity decreased with increasing GA”
Claim · model-written summary
Color intensity and anthocyanins increased relative to GA in 2002 only.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe5
- Outcome
- Color intensity and anthocyaninse5
- Direction
- increasede5
- Qualifier
- in 2002 onlye5
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e5“Color intensity and anthocyanins increased relative to GA in 2002 only”
Claim · model-written summary
Methyl anthranilate increased relative to GA in one season.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe6
- Outcome
- Methyl anthranilatee6
- Direction
- increasede6
- Qualifier
- in one seasone6
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e6“Methyl anthranilate increased relative to GA in one season while total volatile esters also increased with increasing GA”
Claim · model-written summary
Total volatile esters increased with increasing GA.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe6
- Outcome
- total volatile esterse6
- Direction
- increasede6
- Qualifier
- with increasing GAe6
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e6“Methyl anthranilate increased relative to GA in one season while total volatile esters also increased with increasing GA”
Claim · model-written summary
Treatments with 40 mg/L GA led to higher fruity and labrusca flavor.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- 40 mg/L GAe7
- Outcome
- fruity and labrusca flavore7
- Direction
- highere7
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Treatments involving 40 mg/L GA led to higher fruity and labrusca flavor, sweetness, persistence of flavor, and overall impression, as well as lower acidity and bitterness”
Claim · model-written summary
Treatments with 40 mg/L GA led to higher sweetness, persistence of flavor and overall impression.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- 40 mg/L GAe7
- Outcome
- sweetness, persistence of flavor, and overall impressione7
- Direction
- highere7
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Treatments involving 40 mg/L GA led to higher fruity and labrusca flavor, sweetness, persistence of flavor, and overall impression, as well as lower acidity and bitterness”
Claim · model-written summary
Treatments with 40 mg/L GA led to lower acidity and bitterness.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- 40 mg/L GAe7
- Outcome
- acidity and bitternesse7
- Direction
- lowere7
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Treatments involving 40 mg/L GA led to higher fruity and labrusca flavor, sweetness, persistence of flavor, and overall impression, as well as lower acidity and bitterness”
Claim · model-written summary
Basal leaf removal delayed berry maturity slightly.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- Basal leaf removale7
- Outcome
- berry maturitye7
- Direction
- delayede7
- Qualifier
- slightlye7
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Basal leaf removal delayed berry maturity slightly but increased light penetration into the canopy”
Claim · model-written summary
Basal leaf removal increased light penetration into the canopy.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- Basal leaf removale7
- Outcome
- light penetration into the canopye7
- Direction
- increasede7
Not reportedComparator
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Basal leaf removal delayed berry maturity slightly but increased light penetration into the canopy”
Claim · model-written summary
Increased berry maturity was associated with decreased berry weight and titratable acidity.
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Increased berry maturity was associated with decreased berry weight and titratable acidity, and increased color intensity, anthocyanins, phenols, methyl anthranilate, and total volatile esters”
Claim · model-written summary
Increased berry maturity was associated with increased color intensity, anthocyanins and phenols.
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Increased berry maturity was associated with decreased berry weight and titratable acidity, and increased color intensity, anthocyanins, phenols, methyl anthranilate, and total volatile esters”
Claim · model-written summary
Increased berry maturity was associated with increased methyl anthranilate and total volatile esters.
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Increased berry maturity was associated with decreased berry weight and titratable acidity, and increased color intensity, anthocyanins, phenols, methyl anthranilate, and total volatile esters”
Claim · model-written summary
Soluble solids of 17 Brix or more were associated with sweetness and fruity flavor.
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Principal component analysis coupled with discriminant analysis suggested that soluble solids ≥17 Brix was associated with sweetness, fruity, labrusca, and overall impression”
Claim · model-written summary
Soluble solids of 17 Brix or more were associated with labrusca and overall impression.
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Principal component analysis coupled with discriminant analysis suggested that soluble solids ≥17 Brix was associated with sweetness, fruity, labrusca, and overall impression”
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