Effect of Leaf Removal on Coloration Improvement of Red variety Hongisul Grape
2016
Nam, J.C., National Institute of Horticultural and Herbal Science, RDA, Wanju, Republic of Korea | Chang, E.H., National Institute of Horticultural and Herbal Science, RDA, Wanju, Republic of Korea | Yang, H., Pocheon City Agricultural Technology Center, Pocheon, Republic of Korea | Cho, E.K., Hwaseong City Agricultural Technology Center, Hwaseong, Republic of Korea | Jung, S.M., National Institute of Horticultural and Herbal Science, RDA, Wanju, Republic of Korea | Hur, Y.Y., National Institute of Horticultural and Herbal Science, RDA, Wanju, Republic of Korea | Koh, S.W., National Institute of Horticultural and Herbal Science, RDA, Jeju, Republic of Korea | Choi, I.M., National Institute of Horticultural and Herbal Science, RDA, Wanju, Republic of Korea
The table grape 'Hongisul' with strong cold and disease resistance has high sugar, low acidity and excellent palatability. However, this grape has a problem of poor coloring. This study was carried out to improve the fruit color through leaf removal treatments in 'Hongisul' grapes. The leaf removal treatment involved removing 2 leaves and 4 leaves around the grape cluster at the start of veraison. The light exposure value of clusters increased 4 leaves removal clusters compared with those of the 2 leaves removal and non-treatment. However, there was no difference in the ambient temperature among the three treatments. The improved light exposure caused by leaf removal increased soluble solids content and the ratios of hunter a value (red) in the grape skins, while total acidity had decreased more in the leaf removal. These findings are expected to improve viticultural practices with the aim of producing red-colored grape.
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