General Viticulture

Winkler, A. J.; Cook, James A.; Kliewer, W. M.; Líder, L. A.

doi:10.1097/00010694-197512000-00012

Cited by 557 publications

(835 citation statements)

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“…Besides, honey dip with or without MAP showed similar impact on weight loss of stemless grape berries. As indicated by Winkler et al (1974) and Grncarevic and Radler (1971), the surface of fresh grape berry has a waxy substance (called as bloom), occurring in amounts of about 0.1 mg/cm 2 , although mostly removed during handling. Ramming (2009) indicated that bloom inhibits water evaporation from berry surface.…”

Section: Weight Lossmentioning

confidence: 97%

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Sabır

Kara

2011

J Food Sci Technol

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Increasing pressure in food conservation sector to replace chemical applications has urged researchers to focus on studying new strategies of extending the postharvest life of produces. In such efforts, numerous materials have been tested for their effectiveness as well as suitability in organic consumption. In this study, effects of modified atmosphere packing (MAP) and honey solution dip on maintenance of quality of minimally processed table grape cv. Razaki were investigated. During the storage at 0°C with relative humidity of 90%, MAP, honey dip, and their combined applications significantly retarded the weight loss of berries that retained about 2 mm of cap stem. Soluble solid contents of all berries slightly increased, while their acid amounts decreased, resulting in consecutive rises of maturity index. With respect to the sensory score, calculated as mean of ten panelists, honey treatment alone was ranked the highest while control berries had significantly lower value. Overall, MAP, honey solution dip or their combination significantly maintained the general quality of minimally processed grape by delaying quality loss and berry decay. Therefore, honey solution dip yielded promising results to use as an edible organic coating barrier to moisture and resist to water vapor diffusion during the cold storage, offering a good adherence to berry surface.

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Section: Weight Lossmentioning

confidence: 97%

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Sabır

Kara

2011

J Food Sci Technol

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“…Pode-se observar que esses valores variaram de acordo com as condições climáticas predominantes e as fases fenológicas da cultura. A evapotranspiração acumulada ao longo do ciclo produtivo da cultura foi da ordem de 503,0 mm, correspondendo a um valor médio de 4,2 mm dia -1 , enquanto o valor mínimo ocorreu no período entre a poda até 65 dias após, com valor médio de 3,8 mm dia -1 ; já o valor máximo ocorreu entre 80 e 100 dias após a poda, com um valor médio de 6,5 mm dia -1 ; após 100 dias da poda, próximo à colheita dos frutos, a ET c voltou a diminuir, atingindo o valor de 4,3 mm dia -1 e seu valor médio para o ciclo completo mostrou-se dentro dos limites dos valores apresentados por Winkler et al (1974) & Kassam (1979). A Figura 1 apresenta a curva do coeficiente de cultura em relação ao método de Penman-Monteith (kc(PM)) ao longo dos diferentes estádios fenológicos da videira.…”

Section: Resultsunclassified

“…Na fase final de maturação das bagas o consumo hídrico da videira diminui (Vaadia & Kasimatis, 1961, apud Winkler et al, 1974. O excesso hídrico, combinado com temperaturas elevadas, torna a cultura da videira muito susceptível a doenças fúngicas e pragas (Winkler et al, 1974). Teixeira & Azevedo (1996) constataram que, para uma boa produtividade da cultura da videira, é recomendável que o desenvolvimento vegetativo da planta ocorra sob condições de déficit hídrico e que as necessidades hídricas de cada fase fenológica sejam satisfeitas através da irrigação; no entanto, a escolha do sistema de irrigação depende de uma série de fatores técnicos, econômicos e culturais, mas o gotejamento e a microaspersão se destacam por suas vantagens.…”

Section: Introductionunclassified

Consumo Hídrico E Coeficiente De Cultura Da Videira Na Região De Petrolina, Pe

Teixeira

Azevedo

Silva

et al. 1999

Rev. bras. eng. agríc. ambient.

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RESUMOMedidas do saldo de radiação, fluxo de calor no solo, gradientes de temperatura e de pressão do vapor, obtidas em experimento de campo conduzido no Campo Experimental de Bebedouro, pertencente à Embrapa Semi-árido, em Petrolina, PE, no período de 03/06 a 11/09/94, foram utilizadas no cálculo da evapotranspiração da cultura da videira (ET c ) pelo método do balanço de energia baseado na Razão de Bowen. Para o cálculo da evapotranspiração de referência (ET o ) utilizaram-se os métodos de Penman-Monteith e do Tanque Classe A. Com base nos valores de ET c e de ET o , determinou-se o coeficiente de cultura (kc) ao longo dos subperíodos de brotação das gemas, floração, chumbinho e maturação dos frutos. Os resultados indicam que, nas condições de clima e solo do experimento, a evapotranspiração da cultura ET c variou de 2,8 mm dia -1 aos 18 dias após a poda a 7,0 mm dia -1 , aos 94 dias após a poda (subperíodo de chumbinho), decrescendo em seguida para atingir 4,4 mm dia -1 aos 117 dias após a poda (final do subperíodo de maturação dos frutos). O consumo hídrico da cultura ao longo de todo o ciclo produtivo foi da ordem de 503,0 mm. Os valores do coeficiente de cultura variaram de 0,65 a 1,15, de acordo com o método de cálculo da ET o , porém se mostraram superiores aos recomendados pela FAO.Palavras-chave: evapotranspiração, balanço de energia, coeficiente de cultura, Vitis vinifera L. WATER CONSUMPTION AND CROP COEFFICIENT OF GRAPE VINE IN THE REGION OF PETROLINA, PERNAMBUCO STATE, BRAZIL ABSTRACTMeasurements of net radiation, soil heat flux, air temperature and water vapor pressure gradients were used to evaluate crop evapotranspiration (ET c ) by the energy balance method in grape vine crop. The reference evapotranspiration (ET o ) was obtained by the methods of Penman-Monteith and Class A pan evaporation. Daily values of the crop coefficient (kc = ET c / ET o ) were obtained throughout the phenological phases. The results showed that the mean daily values of ET c increased from 2.8 mm day -1 at the 18 th day after pruning to 7.0 mm day -1 , at the 94 th day after pruning. After this, values decreased to 4.4 mm day -1 , at the 117 th day after pruning. In the whole growing period ET c accumulated was found to be 503.0 mm. Crop coefficient values were different, according to the method used to calculate ET o but, in general, they were higher than those recommended by FAO.

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“…GRAPE PHYLLOXERA, Daktulosphaira vitifolia (Fitch), is a major pest of grapes and has had a profound impact on viticultural practices world-wide (Winkler et al 1974). Cultivars of Vitis vinifera L. are particularly susceptible to the root-form of grape phylloxera and it is generally necessary to grow these varieties on resistant rootstock wherever grape phylloxera has become well established.…”

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confidence: 99%