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Articles

INFLUENCE OF TRANSPIRATION ON CA CONCENTRATION IN BERRIES AND LEAVES OF ‘CABERNET SAUVIGNON’ (VITIS VINIFERA L.)

Article number

427_9

Pages

67 – 74

Language

Abstract

Measurements of leaf blade and berry transpiration were carried out.
At the same time samples of leaf blades, petioles and berries were picked up and their Ca concentration was determined.

Leaf blade and berry transpiration rate changed during growth phases of berries.
Under lower soil water availability berry transpiration decreased proportionally to the decrease of leaf transpiration, whereas at higher soil water availability berry transpiration values was not influenced by higher leaf transpiration rate.
The transpiration rate per area unit (m^-2 s^-1) was always higher for leaf blades than for berries.
Final values of transpiration rate had no influence on Ca concentration (mg/g f.w), or on Ca content (% of d.m.) of berries, which confirms previous results obtained with grapes under different environmental conditions and with apples.

It seems that the Ca concentration and Ca content of intact leaves and in berries were higher at high soil humidity.

Publication

Strategies to Optimize Wine Grape Quality

Authors

M. Boselli, C. Di Vaio

Keywords

transpiration, soil humidity, Ca concentration, Ca content, berry, leaf blade, petiole, grapevine

Full text

https://doi.org/10.17660/ActaHortic.1996.427.9

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