A Tale of Two Crops: Impact of Late-spring Frost on Frontenac Fruit - - PowerPoint PPT Presentation

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A Tale of Two Crops: Impact of Late-spring Frost on Frontenac Fruit - - PowerPoint PPT Presentation

Aug 22, 2023 180 likes •580 views

A Tale of Two Crops: Impact of Late-spring Frost on Frontenac Fruit Composition Timothy E. Martinson & Chrislyn A. Particka The Northern Grapes Project is funded by the USDAs Specialty Crops Research Initiative Program of the National

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SLIDE 1

A Tale of Two Crops: Impact of Late-spring Frost on Frontenac Fruit Composition

Timothy E. Martinson & Chrislyn A. Particka

The Northern Grapes Project is funded by the USDA’s Specialty Crops Research Initiative Program of the National Institute for Food and Agriculture, Project #2011-51181-30850

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SLIDE 2

Spring Frost May 22-23

26° F on May 22 (3-6 in shoot growth)

  • How it affected phenology

(timing of vine development).

  • Comparison of:

– First crop (Surviving shoots) – Second crop (Shoots/clusters emerging after frost)

  • Management: What can a grower

do?

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SLIDE 3

Training Study in Clayton, NY

  • Marquette and Frontenac

– Vertical Shoot Positioning (intensive management) – Top Wire Cordon (moderate management) – Cane pruned, Umbrella Kniffin (minimal management)

  • 4 reps, 3-panel plots, data

collected on middle 7 vines

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SLIDE 4

Mid April

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SLIDE 5

May 14

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May 14

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SLIDE 7

May 18

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SLIDE 8

May 18

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SLIDE 9

May 25

May 22: 26 ° F

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SLIDE 10

May 28

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SLIDE 11

May 28 – Latent buds emerge

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SLIDE 12

June 15

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SLIDE 13

June 15

Frontenac – Clayton

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SLIDE 14

October 9

June 29 Frontenac

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SLIDE 15

June 29

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SLIDE 16

August 14

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SLIDE 17

August 15

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SLIDE 18

August 29

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SLIDE 19

Mid September

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October 9

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SLIDE 21

First Crop Second Crop

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Phenology

Growth Stage First Crop Second Crop Budburst May 1-3 May 30 – June 7 Bloom June 15 July 6-13 Veraison August 15 Sept 1 – Sept 10 Harvest October 9 October 9

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SLIDE 23

Phenology

Growth Stage First Crop Second Crop Budburst May 1-3 May 30 – June 7 Bloom June 15 July 6-13 Veraison August 15 Sept 1 – Sept 10 Harvest October 9 October 9 Delay ~4 wk ~3 wk ~2.5- 3 wk

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2015 - Frontenac Yield

1st crop

TWC 0.13 0.4 2.8 ab 1.24 a 71.2 57.4 2.5 2.0 VSP 0.07 0.2 1.1 b 1.15 ab 71.5 79.6 1.8 0.8 UK 0.15 0.5 3.2 a 1.10 b 62.9 57.0 3.1 2.1 Shoot # # of shoots w/ clusters Yield t/acre Yield lb/vine Clusters/ vine Avg.berry

  • wt. (g)

Cluster

  • wt. (g)

Berries/ cluster

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SLIDE 25

2015 – Frontenac Yield

1st crop

TWC 0.13 0.4 2.8 ab 1.24 a 71.2 57.4 2.5 2.0 VSP 0.07 0.2 1.1 b 1.15 ab 71.5 79.6 1.8 0.8 UK 0.15 0.5 3.2 a 1.10 b 62.9 57.0 3.1 2.1 Shoot # # of shoots w/ clusters Yield t/acre Yield lb/vine Clusters/ vine Avg.berry

  • wt. (g)

Cluster

  • wt. (g)

Berries/ cluster

2nd crop

TWC 2.4 a 7.86 a 43 a 1.34 82.6 61.5 49.6 a 19.0 (38%) a VSP 0.9 b 3.46 b 20.3 b 1.30 75.9 58.6 35.5 b 11.0 (30%) b UK 1.1 b 2.90 b 18.5 b 1.32 69.7 52.8 30.5 b 9.1 (30%) b

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SLIDE 26

2015 – Frontenac Yield

1st crop

TWC 0.13 0.4 2.8 ab 1.24 a 71.2 57.4 2.5 2.0 VSP 0.07 0.2 1.1 b 1.15 ab 71.5 79.6 1.8 0.8 UK 0.15 0.5 3.2 a 1.10 b 62.9 57.0 3.1 2.1 Shoot # # of shoots w/ clusters Yield t/acre Yield lb/vine Clusters/ vine Avg.berry

  • wt. (g)

Cluster

  • wt. (g)

Berries/ cluster

2nd crop

TWC 2.4 a 7.86 a 43 a 1.34 82.6 61.5 49.6 a 19.0 (38%) a VSP 0.9 b 3.46 b 20.3 b 1.30 75.9 58.6 35.5 b 11.0 (30%) b UK 1.1 b 2.90 b 18.5 b 1.32 69.7 52.8 30.5 b 9.1 (30%) b

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2015 – Frontenac Yield

1st crop

TWC 0.13 0.4 2.8 ab 1.24 a 71.2 57.4 2.5 2.0 VSP 0.07 0.2 1.1 b 1.15 ab 71.5 79.6 1.8 0.8 UK 0.15 0.5 3.2 a 1.10 b 62.9 57.0 3.1 2.1 Shoot # # of shoots w/ clusters Yield t/acre Yield lb/vine Clusters/ vine Avg.berry

  • wt. (g)

Cluster

  • wt. (g)

Berries/ cluster

2nd crop

TWC 2.4 a 7.86 a 43 a 1.34 82.6 61.5 49.6 a 19.0 (38%) a VSP 0.9 b 3.46 b 20.3 b 1.30 75.9 58.6 35.5 b 11.0 (30%) b UK 1.1 b 2.90 b 18.5 b 1.32 69.7 52.8 30.5 b 9.1 (30%) b

2013

14-16 lb 60 clust 100 g 90 berries 4-5 T

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SLIDE 28

2015 – Frontenac Fruit Chemistry

1st crop

TWC 23.7 3.17 18.2 404.3 VSP 23.3 3.22 16.3 461.7 UK 23.4 3.24 17.4 463.5 Avg. 23.5 3.20 17.4 441.5 Brix pH TA YAN

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2015 – Frontenac Fruit Chemistry

1st crop

TWC 23.7 3.17 18.2 404.3 VSP 23.3 3.22 16.3 461.7 UK 23.4 3.24 17.4 463.5 Avg. 23.5 3.20 17.4 441.5 Brix pH TA YAN

2nd crop

TWC 22.1 3.06 21.6 a 337.4 VSP 22.5 3.10 20.5 b 372.8 UK 22.3 3.05 21.6 a 365.0 Avg. 22.3 3.07 21.2 358.4 p-value 1st vs. 2nd 0.00069 <0.0001 <0.0001 0.0016

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2015 – Frontenac Fruit Chemistry

1st crop

TWC 23.7 3.17 18.2 404.3 VSP 23.3 3.22 16.3 461.7 UK 23.4 3.24 17.4 463.5 Avg. 23.5 3.20 17.4 441.5 Brix pH TA YAN

2nd crop

TWC 22.1 3.06 21.6 a 337.4 VSP 22.5 3.10 20.5 b 372.8 UK 22.3 3.05 21.6 a 365.0 Avg. 22.3 3.07 21.2 358.4 p-value 1st vs. 2nd 0.00069 <0.0001 <0.0001 0.0016

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2015 – Frontenac Fruit Chemistry

1st crop

TWC 23.7 3.17 18.2 404.3 VSP 23.3 3.22 16.3 461.7 UK 23.4 3.24 17.4 463.5 Avg. 23.5 3.20 17.4 441.5 Brix pH TA YAN

2nd crop

TWC 22.1 3.06 21.6 a 337.4 VSP 22.5 3.10 20.5 b 372.8 UK 22.3 3.05 21.6 a 365.0 Avg. 22.3 3.07 21.2 358.4 p-value 1st vs. 2nd 0.00069 <0.0001 <0.0001 0.0016

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SLIDE 32
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SLIDE 33

Management

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SLIDE 34

Exposed vs. Shaded clusters

2nd Crop

Brix Exposed Median= 21.4 Shaded Median= 18.4

16 18 20 22 24 26 Brix exposed shaded trtmt

Titratable Acidity Exposed Median= 16.1 Shaded Median= 17.3

12 14 16 18 20 22 24 26 TA exposed shaded trtmt

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Exposed vs. Shaded clusters

2nd Crop

Tartaric acid: Exposed median= 5.2 Shaded median = 4.3

2.5 3 3.5 4 4.5 5 5.5 6 6.5 tartaric exposed shaded trtmt

Malic acid Exposed median= 10.3 Shaded median = 12.2

6 8 10 12 14 16 malic exposed shaded trtmt

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Shaded vs Exposed Clusters

Frontenac 2013

Berry Weight pH Brix TA Train Exposed Shaded Exposed Shaded Exposed Shaded Exposed Shaded TWC 1.11 1.09 3.02 3.02 22.3 22.0 16.7 17.9 UK 1.05 1.06 3.00 3.04 22.1 20.4 17.1 20.4 VSP 1.07 1.09 3.12 3.05 23.0 21.0 17.4 19.7

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SLIDE 37

Shaded vs Exposed Clusters

Marquette 2014

18 20 22 24 26 28 18 20 22 24 26 28

Exposed Shaded Brix

2.8 2.9 3 3.1 3.2 3.3 3.4 3.5 3.6 2.8 2.9 3 3.1 3.2 3.3 3.4 3.5 3.6

Exposed Shaded pH

6 8 10 12 14 16 6 8 10 12 14 16

Exposed Shaded Titratable Acidity (g/l)

  • 6 vines
  • 5 exposed and 5 shaded
  • Individual Brix, pH, TA

24.0 21.8 3.25 3.28 9.5 11.0

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SLIDE 38

Management

  • Site Selection
  • Good air drainage
  • Fans
  • Cluster exposure to sunlight
  • Warmth lowers acidity,
  • Exposure promotes drying, reduces disease
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SLIDE 39

Thanks!

Mike Colizzi, Steve Lerch, Pete Legrow, Bill Wilsey Chrislyn Particka Coyote Moon Vineyard The Randazzos

The Northern Grapes Project is funded by the USDA’s Specialty Crops Research Initiative Program of the National Institute for Food and Agriculture, Project #2011-51181-30850