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Am. J. Enol. Vitic. 39:3:250-258 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Light Quality and Quantity Effects on Fruit Ripening for Cabernet Sauvignon

Richard E. Smart 1, Stephen M. Smith 1, and Robert V. Winchester 2

1 MAFTech Ruakura Research Centre, Private Bag, Hamilton, New Zealand
2 DSIR Chemistry Division, Mt. Albert Research Centre, Private Bag, Auckland, New Zealand

The light climate of potted fruiting Cabernet Sauvignon vines was modified by shading with one, two, or three layers of 44% transmission shade cloth. Control vines and three-layer shade cloth vines were exposed to red 660 nm light from a fluorescent tube to investigate phytochrome responses. Increasing shade markedly reduced ripening, causing reduced sugar, phenol, and anthocyanin concentrations. Levels of titratable acidity, malic and tartaric acids, and juice NH4-N were increased by shade, but pH was similar despite large differences in acidity. Shade also caused major effects on mineral nutrition, especially for N metabolism. Shade caused increased concentrations of NO3-N and NH4-N in leaves, NO3-N and total N in petioles, and NH4-N and Mg in peduncles; peduncle K was decreased. Shade decreased photosynthesis, stomatal conductance, and leaf nitrate reductase activity. Red light supplementation caused increased nitrate reductase activity in leaves and earlier fruit coloration and harvest concentration of glucose and fructose, implicating phytochrome control over some aspects of fruit ripening.

Key words: Cabernet Sauvignon, ripening, photosynthesis, stomatal conductance, mineral nutrition, light

Submitted on October 19, 1987




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Copyright © 1988 by the American Society for Enology and Viticulture.