Shoot topping times and their effect on the vegetative-productive balance and ripening of the 'Sauvignon Blanc' grapevine grown in the high-altitude region of Santa Catarina
DOI:
https://doi.org/10.30681/rcaa.v22i2.12569Keywords:
Vitis vinifera L., poda verde, redução de vigor, Índice de RavazAbstract
Shoot topping is a method of controlling vegetative growth to achieve a better vegetative-productive balance. However, there is little information on the timing of removal in vineyards with a history of excessive vegetative growth. In this context, the aim of this study was to evaluate the effect of shoot topping at different phenological stages on the vegetative-productive balance and ripeness of the 'Sauvignon Blanc' grapevine grown in the high-altitude region of Santa Catarina. The work was carried out during the 2016/2017 growing season in a commercial vineyard located in the municipality of São Joaquim – SC. The treatments consisted of removing approximately 50 cm of the apical portion of the branches at the phenological stages: plants without removal, separate inflorescence, full bloom, pea berry and veráison. The following were evaluated: production, yield, pruning weight, Ravaz index, branch length, branch diameter, internode distance, soluble solids, total acidity and pH. The variables were analyzed using Tukey's test at a 5% probability of error. The management of shoot topping influences the variables related to production indices, vegetative growth and vegetative-productive balance. When carried out in the phenological stages of separate inflorescence, full bloom and veráison, there was an increase in production and productivity, as well as resulting in a Ravaz Index closer to the values considered appropriate for grapevine cultivation. It should be noted that plants that were not subjected to pruning had longer branches. Shoot topping did not influence technological ripeness
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