Changes in vineyard productive attributes and phytochemical composition of sauvignon blanc grape and wine induced by the application of silicon and calcium.

BACKGROUND: It is important to increase productivity and improve plant quality at the same time as preserving the principles of safety and productivity. The present study aimed to evaluate the effects of different concentrations of sodium metasilicate and calcium chloride, applied as fertilizers, on the productivity and phytochemical characteristics of Sauvignon Blanc grapes and their respective wines. RESULTS: The experiments were conducted using 2017 and 2018 vintages of commercial Sauvignon Blanc grapes. The treatments consisted of applying separately different concentrations of sodium metasilicate (0, 4, 8 and 12 g L-1 ) or calcium chloride (0, 5, 10 and 15 g L-1 ). The treatments were carried out during four phenological phases. The grapes were harvested at technical maturity and white wines were elaborated. The application of inorganic salts, silicon and calcium to the grapes had a significant effect on the vineyard productivity. The best results were obtained with 4 and 8 g L-1 silicon and 15 g L-1 calcium. An increase in the concentration of phenolics in the grapes was noted. These compounds have antioxidant capacity, which is one of the factors responsible for the resistance of the grapes to pathogens. CONCLUSION: The application of 4 and 8 g L-1 silicon and 15 g L-1 calcium to the grapes represents a potential alternative fertilizing strategy, which could increase the plant yield without damaging the phytochemical characteristics of the fruit and its derivatives. © 2020 Society of Chemical Industry.

Thidiazuron (TDZ) increases fruit set and yield of 'Hosui' and 'Packham's Triumph' pear trees.

The low fruit set is one of the main factors leading to poor yield of pear orchards in Brazil. The exogenous application of thidiazuron (TDZ) and aminoethoxyvinilglycine (AVG) has shown promising results in some pear cultivars and other temperate fruit trees. The objective of this study was to evaluate the effect of TDZ and AVG on fruit set, yield, and fruit quality of 'Hosui' and 'Packham's Triumph' pears. The study was performed in a commercial orchard located in São Joaquim, SC. Plant material consisted of 'Hosui' and 'Packham's Triumph' pear trees grafted on Pyrus calleryana. Treatments consisted on different rates of TDZ (0 mg L-1, 20 mg L-1, 40 mg L-1 and 60 mg L-1) sprayed at full bloom for both cultivars. An additional treatment of AVG 60 mg L-1 was sprayed one week after full bloom in 'Hosui'. The fruit set, number of fruit per tree, yield, fruit weight, seed number, and fruit quality attributes were assessed. Fruit set and yield of both cultivars are consistently increased by TDZ, within the rates of 20 to 60 mg L-1. Besides, its application increased fruit size of 'Hosui' and did not negatively affect fruit quality attributes of both cultivars.

Thidiazuron (TDZ) increases fruit set and yield of 'Hosui' and 'Packham's Triumph' pear trees

ABSTRACT The low fruit set is one of the main factors leading to poor yield of pear orchards in Brazil. The exogenous application of thidiazuron (TDZ) and aminoethoxyvinilglycine (AVG) has shown promising results in some pear cultivars and other temperate fruit trees. The objective of this study was to evaluate the effect of TDZ and AVG on fruit set, yield, and fruit quality of 'Hosui' and 'Packham's Triumph' pears. The study was performed in a commercial orchard located in São Joaquim, SC. Plant material consisted of 'Hosui' and 'Packham's Triumph' pear trees grafted on Pyrus calleryana. Treatments consisted on different rates of TDZ (0 mg L-1, 20 mg L-1, 40 mg L-1 and 60 mg L-1) sprayed at full bloom for both cultivars. An additional treatment of AVG 60 mg L-1 was sprayed one week after full bloom in 'Hosui'. The fruit set, number of fruit per tree, yield, fruit weight, seed number, and fruit quality attributes were assessed. Fruit set and yield of both cultivars are consistently increased by TDZ, within the rates of 20 to 60 mg L-1. Besides, its application increased fruit size of 'Hosui' and did not negatively affect fruit quality attributes of both cultivars.

Caracterização fenológica e exigência térmica de diferentes variedades de uvas viníferas em São Joaquim, Santa Catarina - Brasil / Phenological characterization and thermic requirement of distinct grapevines varieties in São Joaquim, Santa Catarina - Brazil

A produção de uvas viníferas nas regiões de elevada altitude do estado de Santa Catarina é recente e há poucas informações disponíveis a respeito das características fenológicas e das exigências térmicas para as variedades utilizadas. O objetivo deste trabalho foi caracterizar o comportamento fenológico e determinar as exigências térmicas das variedades Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir, Cabernet Franc e Sangiovese. A área experimental foi instalada na Estação Experimental da EPAGRI, localizada em São Joaquim (28°17'39"S; 49°55'56"W, altitude 1.415m). Os estádios fenológicos avaliados foram início da brotação, floração, mudança de cor das bagas e maturidade nos ciclos produtivos de 2004/05, 2005/06 e 2006/07. A exigência térmica das variedades foi calculada empregando-se o somatório de graus-dia, considerando-se temperatura-base para a videira de 10°C. Na colheita, a maturação tecnológica foi determinada através das análises de sólidos solúveis totais, acidez titulável e pH. O ciclo das variedades viníferas avaliadas na região de São de Joaquim é mais longo do que o observado em outras regiões produtoras do Brasil. A duração térmica é um bom indicador de desenvolvimento das fases do ciclo da videira. Para as regiões com altitude acima de 1.300m, deve-se dar preferência para o plantio de variedades com ciclos entre 15 de setembro até 15 de abril.

The grapevine production in high altitude regions of southern Brazil is recent and there is little information about the phenological stages and thermal requirements of different grape varieties. The objective of this study was to determine the phenology and thermal requirements of Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir, Cabernet Franc and Sangiovese. The experiment was conducted at the Experimental Station of São Joaquim, EPAGRI, (28°17'39" S; 49°55'56" W, altitude 1,415 meters). The phenological stages evaluated were bud break, flowering, change in berry skin color and maturity, during seasons 2004/05, 2005/06 and 2006/07. Thermal requirements were calculated by degree-days, considering base temperature of 10°C. At harvest, technological maturity was determined by analyses of total soluble solids, titratable acidity and pH. It was observed a delay in vine cycle, because harvest occured later in this place than in other Brazilian regions. The thermal durations are a good indicator of vine development phases. Regions above 1,300m should give preference to varieties with cycle between September 15 and April 15.