Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon.
Grapevine training systems determine the suitability for grape varieties in a specific growing region. We evaluated the influence of three training systems, Single Guyot (SG), Spur-pruned Vertical Shoot-Positioned (VSP), and Four-Arm Kniffin (4AK), on the performance of grapes and vines of Vitis vinifera L. cv. Cabernet Sauvignon in the 2012 and 2013 growing seasons in a wet region of central China. 4AK was the most productive system in comparison to SG and VSP. SG and VSP had lower disease infections of leaves and berries, especially in the mid- and final stage of berry ripening. Three training systems had no impact on berry maturity. PLS-DA (Partial Least Squares-Discriminant) analysis showed that the relatively dry vintage could well discriminate three training systems, but the wet vintage was not. A wet vintage of 2013 had more accumulation of 3'5'-substituted and acylated anthocyanins, including malvidin-3-O-(6-O-acetyl)-glucoside, malvidin-3-O-glucoside, and petunidin-3-O-(cis-6-O-coumaryl)-glucoside, etc. With regard to the effect of training systems, 4AK grapes had the lowest concentrations of total anthocyanins and individual anthocyanins, SG and VSP differed according to the different vintages, and showed highest concentration of total individual anthocyanins in 2012 and 2013, respectively. Generally, VSP benefited the most, contributing to significantly highest levels of total individual anthocyanins, and major anthocyanin, including malvidin-3-O-glucoside and malvidin-3-O-(6-O-acetyl)-glucoside, and the grapes obtained from VSP presented significantly highest proportion of 3'5'-substituted anthocyanins. With regard to the ratios of 3'5'/3'-substituted, methoxylated/non-methoxylated and acylated/non-acylated anthocyanins, the significantly higher levels were also shown in VSP system. In summary, VSP was the best training system for Cabernet Sauvignon to accumulate relatively stable individual anthocyanins in this wet region of China and potentially in other rainy regions.
College of Enology, Northwest A & F University, Yangling 712100, Shannxi, China. qq493235763@163.com.
Mei-Ying
MY
Liu
College of Enology, Northwest A & F University, Yangling 712100, Shannxi, China. chiming101@163.com.
Ming
M
Chi
College of Enology, Northwest A & F University, Yangling 712100, Shannxi, China. tangyonghong255@sina.com.
Yong-Hong
YH
Tang
College of Enology, Northwest A & F University, Yangling 712100, Shannxi, China. scz1103@gmail.com.
Chang-Zheng
CZ
Song
College of Enology, Northwest A & F University, Yangling 712100, Shannxi, China. xizhumei@nwafu.edu.cn.|Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shannxi, China. xizhumei@nwafu.edu.cn.
Zhu-Mei
ZM
Xi
College of Enology, Northwest A & F University, Yangling 712100, Shannxi, China. zhangzhw60@nwsuaf.edu.cn.|Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shannxi, China. zhangzhw60@nwsuaf.edu.cn.
Zhen-Wen
ZW
Zhang
D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology; D002681:China; D005638:Fruit / Q000187:drug effects; D010935:Plant Diseases / Q000517:prevention & control*; D018515:Plant Leaves / Q000187:drug effects; D011891:Rain; D027843:Vitis / Q000737:chemistry / Q000187:drug effects / Q000254:growth & development*
D000872:Anthocyanins
anthocyanin compositions; disease incidence; grapes; training systems; yield