Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal
► Examined early leaf removal and influence on grape anthocyanins. ► Treatments were initiated at three growth stages and maintained leaf free until harvest. ► Complete leaf removal around fruit clusters initiated at bloom increased anthocyanin in berries. ► Berry anthocyanins were 1.2–1.5 times hig...
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| Veröffentlicht in: | Food chemistry 2013-08, Vol.139 (1-4), p.893-901 |
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| creator | Lee, Jungmin Skinkis, Patricia A. |
| description | ► Examined early leaf removal and influence on grape anthocyanins. ► Treatments were initiated at three growth stages and maintained leaf free until harvest. ► Complete leaf removal around fruit clusters initiated at bloom increased anthocyanin in berries. ► Berry anthocyanins were 1.2–1.5 times higher with leaf removal.
Complete cluster zone leaf removal of ‘Pinot noir’ was initiated at three separate pre-véraison growth stages (bloom, grain-pea size, and bunch closure) and maintained leaf free until harvest, for four growing seasons (2008–2011). Fruit anthocyanin composition was examined at harvest for the last two vintages (2010 and 2011) and compared to a control-no cluster zone leaf removal. Experiments were conducted at two commercially operating Oregon vineyards (site A=420 rootstock/‘Pinot noir’ 115 scion and site B=3309C rootstock/‘Pinot noir’ 777 scion). All clusters contained the five anthocyanins typically found in ‘Pinot noir’. Leaf removal at bloom and maintained until harvest produced maximum anthocyanin accumulation in ‘Pinot noir’ grapes (site A=85.24mg/100g and site B=125.06mg/100g), compared to no leaf removal (control; site A=57.91mg/100g and site B=97.56mg/100g). Even leaf removal at bunch closure (last leaf removal initiation period) increased grape anthocyanin (site A=73.22mg/100g and site B=118.93mg/100g) compared to control, but total anthocyanins were lower than grapes from bloom leaf removal (first time period). Results differed slightly by vineyard site and rootstock/scion combination. |
| doi_str_mv | 10.1016/j.foodchem.2013.02.022 |
| format | Article |
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Complete cluster zone leaf removal of ‘Pinot noir’ was initiated at three separate pre-véraison growth stages (bloom, grain-pea size, and bunch closure) and maintained leaf free until harvest, for four growing seasons (2008–2011). Fruit anthocyanin composition was examined at harvest for the last two vintages (2010 and 2011) and compared to a control-no cluster zone leaf removal. Experiments were conducted at two commercially operating Oregon vineyards (site A=420 rootstock/‘Pinot noir’ 115 scion and site B=3309C rootstock/‘Pinot noir’ 777 scion). All clusters contained the five anthocyanins typically found in ‘Pinot noir’. Leaf removal at bloom and maintained until harvest produced maximum anthocyanin accumulation in ‘Pinot noir’ grapes (site A=85.24mg/100g and site B=125.06mg/100g), compared to no leaf removal (control; site A=57.91mg/100g and site B=97.56mg/100g). Even leaf removal at bunch closure (last leaf removal initiation period) increased grape anthocyanin (site A=73.22mg/100g and site B=118.93mg/100g) compared to control, but total anthocyanins were lower than grapes from bloom leaf removal (first time period). Results differed slightly by vineyard site and rootstock/scion combination.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2013.02.022</identifier><identifier>PMID: 23561187</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Anthocyanins - analysis ; Anthocyanins - metabolism ; Biological and medical sciences ; Canopy management ; Colour ; Defoliation ; Food industries ; Fruit - chemistry ; Fruit - growth & development ; Fruit - metabolism ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Leaf pull ; Oregon ; Pigment ; Plant Extracts - analysis ; Plant Extracts - metabolism ; Plant Leaves - growth & development ; Quality ; Seasons ; Vitis - chemistry ; Vitis - growth & development ; Vitis - metabolism</subject><ispartof>Food chemistry, 2013-08, Vol.139 (1-4), p.893-901</ispartof><rights>2013</rights><rights>2014 INIST-CNRS</rights><rights>Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-cda91dcb4e17da622e2bb38fd5b715ac046140b4d5c6f7782e6edc8bfc1ea86c3</citedby><cites>FETCH-LOGICAL-c398t-cda91dcb4e17da622e2bb38fd5b715ac046140b4d5c6f7782e6edc8bfc1ea86c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2013.02.022$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27232323$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23561187$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Jungmin</creatorcontrib><creatorcontrib>Skinkis, Patricia A.</creatorcontrib><title>Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► Examined early leaf removal and influence on grape anthocyanins. ► Treatments were initiated at three growth stages and maintained leaf free until harvest. ► Complete leaf removal around fruit clusters initiated at bloom increased anthocyanin in berries. ► Berry anthocyanins were 1.2–1.5 times higher with leaf removal.
Complete cluster zone leaf removal of ‘Pinot noir’ was initiated at three separate pre-véraison growth stages (bloom, grain-pea size, and bunch closure) and maintained leaf free until harvest, for four growing seasons (2008–2011). Fruit anthocyanin composition was examined at harvest for the last two vintages (2010 and 2011) and compared to a control-no cluster zone leaf removal. Experiments were conducted at two commercially operating Oregon vineyards (site A=420 rootstock/‘Pinot noir’ 115 scion and site B=3309C rootstock/‘Pinot noir’ 777 scion). All clusters contained the five anthocyanins typically found in ‘Pinot noir’. Leaf removal at bloom and maintained until harvest produced maximum anthocyanin accumulation in ‘Pinot noir’ grapes (site A=85.24mg/100g and site B=125.06mg/100g), compared to no leaf removal (control; site A=57.91mg/100g and site B=97.56mg/100g). Even leaf removal at bunch closure (last leaf removal initiation period) increased grape anthocyanin (site A=73.22mg/100g and site B=118.93mg/100g) compared to control, but total anthocyanins were lower than grapes from bloom leaf removal (first time period). Results differed slightly by vineyard site and rootstock/scion combination.</description><subject>Anthocyanins - analysis</subject><subject>Anthocyanins - metabolism</subject><subject>Biological and medical sciences</subject><subject>Canopy management</subject><subject>Colour</subject><subject>Defoliation</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fruit - growth & development</subject><subject>Fruit - metabolism</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Leaf pull</subject><subject>Oregon</subject><subject>Pigment</subject><subject>Plant Extracts - analysis</subject><subject>Plant Extracts - metabolism</subject><subject>Plant Leaves - growth & development</subject><subject>Quality</subject><subject>Seasons</subject><subject>Vitis - chemistry</subject><subject>Vitis - growth & development</subject><subject>Vitis - metabolism</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtOGzEUhq0K1IS0r4C8qcRmgi8zHmfXKqKAiAQLWFse-wxxNGOn9gQpOx6Dvh5PgqMEWKLzS2fznYs-hE4pmVJCxflq2oZgzRL6KSOUTwnLYd_QmMqaFzWp2REaE05kIWkpRugkpRUhJLPyOxoxXgmayTG6uY3wGDx-fX65cz4M2AcXX5__48eo14C1H5bBbLV3HoNfam-gBz_gZotBx26LO9AtjtCHJ939QMet7hL8PPQJevh7cT-_Kha3l9fzP4vC8JkcCmP1jFrTlEBrqwVjwJqGy9ZWTU0rbUgpaEma0lZGtHUtGQiwRjatoaClMHyCzvZ71zH820AaVO-Sga7THsImKcpZOatkVZYZFXvUxJBShFato-t13CpK1E6kWql3kWonUhGWw_Lg6eHGpunBfoy9m8vArwOgk9FdG7Mblz65mvFdZe73noNs5MlBVMk4yB6ti2AGZYP76pc3Ak-XYw</recordid><startdate>20130815</startdate><enddate>20130815</enddate><creator>Lee, Jungmin</creator><creator>Skinkis, Patricia A.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130815</creationdate><title>Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal</title><author>Lee, Jungmin ; Skinkis, Patricia A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-cda91dcb4e17da622e2bb38fd5b715ac046140b4d5c6f7782e6edc8bfc1ea86c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Anthocyanins - analysis</topic><topic>Anthocyanins - metabolism</topic><topic>Biological and medical sciences</topic><topic>Canopy management</topic><topic>Colour</topic><topic>Defoliation</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fruit - growth & development</topic><topic>Fruit - metabolism</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Leaf pull</topic><topic>Oregon</topic><topic>Pigment</topic><topic>Plant Extracts - analysis</topic><topic>Plant Extracts - metabolism</topic><topic>Plant Leaves - growth & development</topic><topic>Quality</topic><topic>Seasons</topic><topic>Vitis - chemistry</topic><topic>Vitis - growth & development</topic><topic>Vitis - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Jungmin</creatorcontrib><creatorcontrib>Skinkis, Patricia A.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Jungmin</au><au>Skinkis, Patricia A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2013-08-15</date><risdate>2013</risdate><volume>139</volume><issue>1-4</issue><spage>893</spage><epage>901</epage><pages>893-901</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► Examined early leaf removal and influence on grape anthocyanins. ► Treatments were initiated at three growth stages and maintained leaf free until harvest. ► Complete leaf removal around fruit clusters initiated at bloom increased anthocyanin in berries. ► Berry anthocyanins were 1.2–1.5 times higher with leaf removal.
Complete cluster zone leaf removal of ‘Pinot noir’ was initiated at three separate pre-véraison growth stages (bloom, grain-pea size, and bunch closure) and maintained leaf free until harvest, for four growing seasons (2008–2011). Fruit anthocyanin composition was examined at harvest for the last two vintages (2010 and 2011) and compared to a control-no cluster zone leaf removal. Experiments were conducted at two commercially operating Oregon vineyards (site A=420 rootstock/‘Pinot noir’ 115 scion and site B=3309C rootstock/‘Pinot noir’ 777 scion). All clusters contained the five anthocyanins typically found in ‘Pinot noir’. Leaf removal at bloom and maintained until harvest produced maximum anthocyanin accumulation in ‘Pinot noir’ grapes (site A=85.24mg/100g and site B=125.06mg/100g), compared to no leaf removal (control; site A=57.91mg/100g and site B=97.56mg/100g). Even leaf removal at bunch closure (last leaf removal initiation period) increased grape anthocyanin (site A=73.22mg/100g and site B=118.93mg/100g) compared to control, but total anthocyanins were lower than grapes from bloom leaf removal (first time period). Results differed slightly by vineyard site and rootstock/scion combination.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>23561187</pmid><doi>10.1016/j.foodchem.2013.02.022</doi><tpages>9</tpages></addata></record> |
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| ispartof | Food chemistry, 2013-08, Vol.139 (1-4), p.893-901 |
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| subjects | Anthocyanins - analysis Anthocyanins - metabolism Biological and medical sciences Canopy management Colour Defoliation Food industries Fruit - chemistry Fruit - growth & development Fruit - metabolism Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Leaf pull Oregon Pigment Plant Extracts - analysis Plant Extracts - metabolism Plant Leaves - growth & development Quality Seasons Vitis - chemistry Vitis - growth & development Vitis - metabolism |
| title | Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal |
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