Crop Development: Why things sometimes go wrong. Markus Keller

Transcription

1 Crop Development: Why things sometimes go wrong Markus Keller

2 Grape berry: a job description Seed production Seed dispersal Color/aroma advertising Sugar ticket price from Coombe (AV, 2001) photo courtesy of B. Bondada

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4 Feed them, and they will grow!

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6 Reproduction

7 Winter Growth cycles: two biennial affairs Spring Summer Autumn Winter bleeding root growth bud development para- endo- eco-dormancy VEGETATIVE budbreak shoot growth shoot maturation leaf fall lateral shoot growth cluster initiation and development REPRODUCTIVE flower develop. fruit set veraison bloom berry growth ripening harvest Feb Aug Mar Sep Apr Oct May Nov Jun Dec Jul Jan Aug Feb Sep Mar Oct Apr Nov May Dec Jun Jan Jul modified from Dry & Coombe (2004)

8 Yield formation Genes environment interactions Yield variation Vine # < bud # < shoot # < berry weight < cluster # < berry #

9 Yield components Component Determined Management during options Vines/acre Planting Planting density Buds/vine Winter pruning Trellis design Pruning level Shoots/node Budbreak Pruning level Clusters/shoot t Cluster initiation iti Nutrition Canopy management Flowers/cluster Budbreak (?)? Berries/cluster Fruit set Irrigation Nutrition Berry weight All season Irrigation Nutrition

10 Yield: from potential to realization Pruning level number of fruitful shoots Bud fruitfulness number of clusters Yield potential Optimum: high light (> ⅓ full sun), warm temperature (68-86 F), adequate water & nutrients, open canopy Budbreak number of flowers (?) Optimum: high reserve status, cool air, warm & moist soil Bloom/fruit set number of berries Optimum: large leaf area & above Cell division/expansion berry weight Yield Optimum: seed(s), optimum temperature (77-86 F) & above

11 Cold damage: what now? Sho oots per vine Spur, early Spur, early+late Spur, late Minimal Minimal, disbudded r = 0.96, p < Buds per vine Clu usters per vin ne r = 0.93, p < Shoots per vine Yield (kg g/vine) Brown nodes per shoot Spur, early Spur, early+late Spur, late Minimal Minimal, disbudded r = -0.65*** from Keller and MiIls (AJEV, 2007) 0 r = 0.92, p < Clusters per vine Buds per vine

12 Yield formation: vines compensate Post-blo Be oom rry wei vig gor ght (mm (g) m/d) ) it set (% Fru RDI E, r = RDI L, r = RDI S, r= Merlot (r = RDI -0.50***) E, r = Syrah (r = RDI -0.64***) L, r = Chardonnay RDI (r = -0.58***) S, r = Berries per vine Crop load Flowers (kg fruit/m per cluster 2 leaf area) partly from Keller et al. (AJEV, 2008)

13 Evaporation Beware Too much of competition! water or N?

14 Don t stress em too soon! 50 set (%) Fruit 20 no N lbs N/acre r = 0.58, p < Total xylem N (mm) Recipes for poor fruit set: Water stress Water + nutrient stress! Nutrient stress (N, K, Ca, B, Fe, Mo deficiency)

15 Fruit set: More sugar please! 60 set (%) Fruit Hot Warm Ambient r = 0.63, p < Cool Leaf area/flower (cm 2 ) More recipes : Low light or insufficient leaf area Heat (>95 F) or cold (<60 F) Shoot vigor less important Can use shoot tipping

16 Berry growth Xylem flow reverses Cell division Cell expansion (modified from Coombe 2001) SEED FORMATION BERRY RIPENING

17 Bunch-stem necrosis (BSN) Problems before fruit set and after veraison Many question marks: Nutrient stress or excess (Mg, Ca, K )? Too much nitrogen or too little? Cool bloom time? Loss of leaf area? Late-season shoot growth? Overcropping? Big, tight clusters? Rootstocks (5C, 5BB)? Stress response Can be induced off the vine

18 Chilling or drought stress? Stop irrigation: veraison through leaf abscission Overnight in cold room (34 F): veraison + 3 weeks 50 necrosis (%) Bun nch-stem Control Cold nights Early & late Late Water defizit

19 Berry shrivel (BS): the big uneasy

20 Shrivele ed berries (% %) BS and/or BSN? Cabernet Sauvignon (r = 0.84, p < 0.001) Semillon (r = 0.52, p < 0.01) Stem necrosis (%) BS and BSN often in same block Transition from 0 to 100% rachis necrosis 2 years, 3 varieties: same results BS = BSN without stem symptoms? Data and photos by G. Hall (MS student)

21 Ber rry weight ( g) Healthy Shriveled 250 Solub Sug ble gar solids (mg/berr (ºB Brix) ry) Healthy Healthy Shriveled Shriveled Glu:Fru ~ Aug DOY 25 Oct 10 Aug DOY 25 Oct Tartaric K + (mg/be acid erry) (mg/berry) Healthy (r = 0.78***) Shriveled(r=074***) 0.74 Healthy Shriveled Malic acid ph (mg/berry) Healthy Shriveled Healthy Shriveled Sugar (mg/berry) 10 Aug DOY 25 Oct Aug Aug DOY 25 Oct

22 Seed maturity Healthy Berry shrivel 25 Brix 14 Brix 1-2 Seeds/berry 1-2 Seeds/berry 25 mg/seed (harvest) 22 mg/seed (harvest) 34% Germination 31% Germination

23 Plumbing system failure A B A B A C B C 24.9 Brix 1.0 g 249 mg SPB A B C C 11.9 Brix 0.6 g 74 mg SPB D D 25.0 Brix 1.0 g 250 mg SPB D Healthy Cluster 15.3 Brix 0.5 g 71 mg SPB 15.3 B.54 g D BS Cluster Healthy %Area Shrivel %Area Shrivel %Area B.55 g A A A MS Thesis: G. Hall Dead vascular system in BS/BSN rachis

24 Brix

25 The trouble with variation Cabernet Sauvignon GPS maps 4 Rows over 3 years No trends Berry shrivel on the move BS level GPS: J. Davenport

26 and with crop thinning Cabernet Sauvignon block BS thinning by grower crew Recount by WSU team 10% Clusters on ground Almost random choice Crop loss No quality gain = Waste of money? Requires training Grower photo

27 What does it look like? Heat injury 30 Brix ph = 3.9 Evaporation 32 Brix ph = 4.1 Berry shrivel 12 Brix ph = 3.1 Bunch-stem necrosis 18 Brix ph = 3.3 Healthy 25 Brix ph = 3.5 Same disorder, range of symptoms?