Influence of Temperature on Berry Composition of Interspecific Hybrid Wine Grape ‘Kadainou R-1’ (Vitis ficifolia var. ganebu × V. vinifera ‘Muscat of Alexandria’)

Abstract

High temperature affects berry composition, especially titratable acidity, total soluble solids, and anthocyanin content. Vitis ficifolia var. ganebu, a wild grape of sub-tropical origin with a low chilling trait, develops good coloration in its natural habitat, where daytime and nighttime temperatures are high during the berry ripening stage, while V. vinifera 'Muscat of Alexandria', a table grape, has large berries and high sugar content, hence, it was hypothesized that hybridizing V. ficifolia var. genebu with V. vinifera would improve the sugar content and reduce titratable acidity compared to V. ficifolia var. ganebu and retain berry color even under high temperature conditions. The aim of this study was to investigate the influence of temperature on the berry composition of 'Kadainou R-1', an interspecific hybrid wine grape derived from V. ficifolia var. ganebu × V. vinifera 'Muscat of Alexandria'. Potted 'Kadainou R-1' vines with their ownroots were subjected to continuous temperatures of 20, 25, and 30°C in a phytotron during the berry-softening stage. Berries were harvested 15, 30, and 37 days after the vines were placed in the phytotron. Titratable acidity was lower at 30°C than at 20°C, while total soluble solids were highest at 25°C. Accumulations of glucose and fructose were higher at low rather than high temperatures. Total anthocyanin content (mg·g −1 of fresh weight) was significantly reduced at 20 and 30°C but not at 25°C. Flavonol content was highest at 25°C. The present study revealed that 'Kadainou R-1' grapes can produce optimum berry quality in locations where the night temperature reaches 25°C without significant loss in berry quality.

Environmental effects on fruit composition of cloudberry/bakeapple (Rubus chamaemorusL.) grown in southern Labrador, Canada

“…The results are in agreement with a number of researchers studying composition of the cloudberry/ bakeapple fruit (Faragher 1983;Poudel et al 2009;Akerstrom et al 2010;Martinussen et al 2010;Zheng et al 2012;Li 2013).…”

“…In our study, fruits collected from all three locations in 2012 had a significantly higher total soluble solids content (9.5%) than in 2011 (9.0%) and almost double of that reported by Viljakainen et al (2002) in studies (5.3%) on fruit from Finland. According to research done by Poudel et al (2009), the higher temperature would result in decreasing of accumulation rates of sugars (glucose and fructose). On the other hand, research indicated that total sugar contents in sea buckthorn berries grown at higher latitude were lower than those grown at lower latitude (Zheng et al 2012).…”

Influence of Cluster Exposure to Sun on Fruit Composition of ‘Norton’ Grapes (Vitis estivalisMichx) in Missouri

“…The high temperature limit for many metabolic processes in grapevine was found to be at 30 • C (Coombe, 1987). In their studies, Poudel et al (2009) also revealed 25 • C as the optimum temperature for phenolic/flavonol accumulation in 'Kadainou-R1' grapes, above or below which there was a reduction in their synthesis or accumulation. Cluster shading resulted in a substantial reduction in accumulation of flavonols and skin proanthocyanidins and minimal differences in anthocyanins in 'Pinot Noir' grapes (Cortell and Kennedy, 2006).…”

Prediction of Skin Coloration of Grape Berries from Air Temperature

“…Experiments with an artificial temperature treatment indicated that grape berries also cannot develop their color at a too-low temperature (Coombe, 1987;Kobayashi et al, 1965;Poudel et al, 2009). The skin color rating had no significant correlation with temperature at <24°C (the open circles in Fig.…”