Agrotechnology

Effect of pruning intensity on physiological and quality of red globe grapes in summer season crop

3^rd International Conference on Agriculture & Horticulture

October 27-29, 2014 Hyderabad International Convention Centre, India

Harikanth Porika, R M Vijayakumar and M Suchithra

Posters: Agrotechnol

Abstract:

Effect of pruning intensity on physiological and quality of red globe grapes in summer season were studied at Horticulture Orchard, Tamil Nadu Agricultural University, Coimbatore during 2012-2013. The vines were pruned at four different levels in a Randomized block design with five replications. Total chlorophyll, total carbohydrates, petiole nitrogen, phosphorus and potassium contents for physiological parameters; TSS, TSS/acid ratio, titrable acidity, sugar-acid ratio, reducing, non-reducing and total sugars for quality parameters were determined. Results revealed that, maximum total chlorophyll (2.022 mg/g), total carbohydrate (15.88 per cent), petiole nitrogen (2.688 per cent), phosphorus (0.864 per cent) and potassium content (2.825 per cent) were recorded in vines pruned for 50 per cent of canes to 2 bud level and 50 per cent of canes to 6 bud level in summer seasons crop. All the vines which were pruned at 2 bud level for summer season crop registered highest TSS (17.82 0Brix), TSS/ acid ratio (35.95), lower titrable acidity (0.49 per cent), whereas, the maximum reducing sugar (15.65 per cent), total sugars (17.24 per cent) and sugar-acid ratio (34.17) was observed in vines pruned to 50% of the canes for vegetative growth and 50 per cent of the canes for crop yield in summer season was found to be better performed among different pruning intensities.

Biography :

Harikanth Porika Completed MSc (Hort.) Fruit Science in Tamil Nadu Agricultural University and currently pursuing his PhD at the University of Horticultural Sciences, Bangalore, Karnatakal, India. He is a recipient of ICAR-JRF for M.Sc. He has also participated in national and international symposiums and presented his findings.