Effects of Vine Defolition on Pinot noir Fruit nd Wine Qulity Jessic Howe Sndrock nd Anit Nin Azrenko Deprtment of Horticulture, Oregon Stte University Industry Collbortors Leigh Bm1holomew, Archery Summit Vineyrds Dniel Fey nd Michel Fowler, Willkenzie Estte Vineyrds Funding provided by the Oregon Wine Bord Introduction The objectives of this study re to determine: How the time of lefpulling ffects Pinot noir fiuit qulity nd composition How the inteity oflefpulling ffects Pinot noir fruit qulity nd composition If there is difference in fruit qulity nd composition when lterl lefs re thinned s opposed to min leves? The first yer of this study (26 growing seson) is intended to focus on chieving bseline dt for ll sites. Justifiction of Reserch Lef removl in the fruit zone is common vineyrd mngement prctice used to increse ir flow in the cnopy nd reduce shding of the fi uit ( 4). Incresed ir flow through the vine cnopy cn reduce disese pressure ( 4,8). Shde hs been ssocited with decresed soluble solids (brix), titrtble cidity, nthocyni, nd phenolic compounds in the fruit t hrvest (8). Shded fruit tends to hve higher ph nd mlic cid (3,8). Incresed sun exposure to the fruit cn led to higher tempertures which encourge mlic cid respirtion (3,8). Incresed light interception in the fruit zone hs been shown to increse concentrtio of phenolic compounds t hrvest (1,4,7,8). Lef removl cn decrese whole vine photosynthesis depending on the time nd inteity of defolition (5,6,9,1). Studies suggest tht lef removl cn decrese soluble solids, ph, titrtble cidity, nd yield by decresing lef re nd thus reducing net photosynthetic re. These contrsts in the literture suggest tht vine vigor plys n importnt role in determining how vine will respond to lef removl. In Oregon, lef removl is done by hnd nd is specific to the vineyrd site. The degree of lef removl vries depending on wht specific gol is trying to be chieved nd on lbor vilbility. It is estimted tht lef removl costs $157.5 per cre in the Willmette Vlley (2). This study intended to evlute the effectiveness of different lef removl strtegies used in Pinot noir vineyrds in the North Willmette Vlley. The timing nd inteity of lef removl ws evluted for its ffects on fruit qulity nd composition.
Mterils nd Methods Experimentl Design This experiment is being conducted in two commercil vineyrds locted in the Nmih Willmette Vlley: Archery Summit nd Willkenzie Estte. Tble I illustrtes tretment combintio t Willkenzie Estte. Tble 2 illustrtes tretment combintio t Archery Summit. Tble 3 describes site detils for both vineyrds. Vineyrd Detils Tble 1 Tretment combintio t Willkenzie Estte No lef 5% removl of min 1% removl of removl leves in fmit zone on min leves in fruit () Est side zone on Est side (I) (2) At fmit set (A) A1 A2 At verison (B) B1 B2 (5% color chnge) At the end ofverison (C) C1 C2 (95% color chnge) Tble 2: Tretment combintio t Archerv Summit No lef 5% removl 1% 5% 1% lef removl ofmin leves removl of removl removl () in fruit zone min leves in of lterl below on Est side fruit zone on leves in fruiting wire (I) Est side fruit zone on Est side (2) on Est (4) side (3) At fmit set (A) A1 A2 A3 A4 At verison (B) B1 B2 B3 - (5% color chnge) At the end of C1 C2 C3 - verison (C) (95% color chnge)
( T bl e 3 s 1te d et! '1 s fl or Archery Summ1t n d W'll 1 k enz1e. Estte V meyr ds Archery Summit Willkenzie Estte Tretment See Tble 2 See Tble 1 compriso Tretment Complete rndomized block Complete rndomized block orgniztion design design Tretment Replicted five times on Replicted five times on repliction groups of 1 vines groups of 1 vines Plnt mteril 115/339 115/339 Yer plnted 1994 1995 Vine spcing 3.5 X 6 7.5 X 5 Cnopy height 66" 52" Alleywy Alternte row cover, cover = Permnent volunteer cover mngement perennil elfryegrss (6%), creeping red fescue (2%), hrd fescue (2%) Vine Row Mechnicl in-row cultivtion mngement Irrigtion No irrigtion for pst 2 yers, No irrigtion for pst 2 yers, mngement monitors wter stress using monitors wter stress using pressure bomb pressure bomb Nutrient Boron spry in tnk 1 ton/cre gypsum ground mngement pplied in spring, folir (25) nutrient spry in tnk (fish emulsion, kelp, boron, humsol, zinc, mgnesium, clcium, nd potssium) Nutrient Boron spry in tnk Folir nutrient spry in tnk mngement (fish emulsion, kelp, boron, (26) humsol, zinc, mgnesium, clcium, nd potssium) Soil type Jory Dupee-Willkenzie complex Prmeters ofinterest Ripening Dynmics- Brix, ph, nd TA were monitored during ripening. Smpling begn t the oet ofverison nd occurred on weekly bsis until hrvest. Five clusters per replicte were collected in the morning nd processed immeditely. Soluble solids (brix) ofjuice smples were determined using hnd held refrctometer. Juice ph ws determined using Scholr 425 ph meter nd Sentix 62 electrode. Titrtble cidity ws determined using the titrmetric procedure using NOH s described by Zoecklein et/ (11). Fruit Composition t Hrvest- Ech tretment replicte ws hrvested seprtely. A 25 cluster smple nd 1 cluster smple were collected per replicte in the morning nd
processed immeditely. Must smples were delivered to ETS Lbortories (McMinnville, OR) for nlysis. Bsic juice profile ws determined using ETS Lbortories methods for brix, ph, titrtble cidiy, L-mlic cid, trtric cid, potssium, glucose nd fructose, lph-mino compounds, nd mmoni. Ten cluster smples were used for rpid phenolic nlysis. Benies were pulled from the I cluster smple nd rndom 25 grm smple ws collected nd sent immeditely to ETS Lbortories (St. Helen, CA). Berry smples were nlyzed for ctechin, tnnin, polymeric nthocyni, nd totl nthocyni using ETS Lbortories methods (HPLC). The effects of lef pulling on fruit composition were nlyzed using the ANOV A procedure nd subjected to me seprtion using the Wller-Duncn t-test. All sttistics were performed using the SAS System version 9 sttisticl pckge. Results Willkenzie Estte, Ripening Dynmics No tretment differences were found in juice soluble solids or ph during ripening (Figure I nd Figure 1 b). On one dte during ripening (Sept 6 1 h) significnt differences in titrtble cidity (TA) were observed (Figure lc). TA in tretments with lefremovl t the end ofverison (C1 nd C2) were higher thn the control () nd tretments of 1% lef removl t fruit set nd the beginning ofverison (A2 nd B2). ph decresed in the control () nd removl of 1% min leves t fruit set (A1) tretment between September 13 1 h nd hrvest (Figure 1b). This observtion could be due to itrumenttion differences between ETS (hrvest smples) nd OSU (ripening smples). Willkenzie Estte, Fruit Composition t Hrvest Juice Profile- Tble 4 illustrtes the bsic juice profile of the fmit t hrvest. Significnt differences were observed in juice soluble solids, titrtble cidity, nd L-milic cid. Tretments with lefremovl t the end ofverison (Cl nd C2) nd 1% lef removl t the beginning ofverison (B2) hd higher juice soluble solids thn the control (), which hd the lowest soluble solids. This could be due to incresed sun exposure resulting in incresed berry dehydrtion. See Appendix 1 for br chrts nd me seprtion. TAws lowest in 1% lef removl tretments t fruit set nd the beginning ofverison (A2 nd B2). These sme differences were observed in L-mlic cid concentrtion. These results suggest tht more mlte respirtion is occurring in higher inteity tretments. Although it ws not significntly different, the higher inteity tretment t the end ofverison (C2) lso hd lower TA nd L-mlic cid then the lower inteity tretment t the end ofverison (CI). Phenolics- Anthocyni were higher in the I % lef removl tretment t the beginning ofverison (B2) thn 5% nd 1% lef removl t the end ofverison (CI nd C2)!(Tble 5). This is most likely due to the fct tht fruit from this tretment ws exposed to direct sunlight for longer periods of time. Delyed lef pulling (CI) hd the lowest nthocynin concentrtion nd ws similr to the control (). No tretment differences were observed in ctechin, tnnin, or polymeric nthocynin concentrtion (Tble 5). However, erlier lef removl resulted in greter differences in tnnin concentrtion (Tble 6). Higher inteity tretments (1 % lef removl) tended to hve higher tnnin concentrtion thn lower inteity
( tretments (5% lef removl) regrdless of lef removl timing (Tble 6). See Appendix 2 for br chrts nd me seprtion. Archery Summit, Ripening Dynmics No tretment differences were found in juice soluble solids, ph; or TA during ripening (Figure 2, Figure 2b, nd Figure 2c ). Vines which hd I % leves removed erly (A2) tended to hve the lowest soluble solids throughout ripening nd t hrvest (Figure 2). Soluble solids incresed in ll tretments between September 2 1 h nd hrvest (Figure 2). This ws most likely due to berry dehydrtion fter precipittion followed by high tempertures. An increse in titrtble cidity (Figure 2c) ws lso observed during this period nd cn suggest dehydrtion occurred prior to hrvest. Archery Summit, Fruit Composition t Hrvest Juice Profile- Tble 7 illustrtes the bsic juice profile ofthe fruit t hrvest. No tretment differences were observed. For ll tretments, mlic cid nd potssium vlues tended to be lower t Archery Summit when compred to Willkenzie Estte. This could be due to smller cnopy deity (observtion, no dt to dte) t Archery Summit or the fct tht hrvest occurred week lter t Archery Summit. See Appendix 3 for br chrts nd me seprtion. Phenolics- Tble 8 illustrtes the phenolic pnel of berries t hrvest. No tretment differences were observed. The trend observed for tnnin concentrtion ws opposite thn ws observed t Willkenzie Estte. Erlier lef removl (t fruit set) resulted in less difference in tnnin concentrtion (Tble 9). Higher inteity tretments (I % lef removl) tended to hve lower tnnin concentrtio thn lower inteity tretments (5% lef removl) regrdless of lef removl timing (Tble 9). See Appendix 4 for br chrts nd me seprtion. Summry nd Future Work Results from the first yer of this study suggest tht fruit from the two different sites responded differently to lef removl. Fruit composition from the Archery Summit site tended to be uniform regrdless oftiming or inteity oflefremovl in the fruit zone. Fruit composition from the Willkenzie Estte site differed in juice soluble solids, TA, mlic cid, nd totl nthocyni t hrvest. The Willkenzie site hd deer cnopy thn the Archery Summit site. A lrger cnopy my be more respoive to the imposed tretments thn smller cnopy. The only significnt difference observed in fruit phenolic composition ws in totl nthocyni t Willkenzie. Anthocynin concentrtion ws highest in fruit from the I % lef pull nd the beginning ofverison tretment (B2). This is to be expected coidering the tretment exposes fruit to direct sunlight on the est side of the cnopy for the longest period of time when nthocynin ccumultion is occurring. Future work on this project will focus on nrrowing down tretment combintio. It ws determined by collbortors nd other industry prticipnts tht tretment combintio should coist of: zero lef pulling (control), 5% removl of min leves in the fruit zone on the est side t fruit set (industry stndrd), nd I % removl of min leves in the fruit zone on the est nd west side t 2o brix. The effects of lef pulling on fruit composition will continue to be evluted nd dditionl cnopy deity dt will be collected. As determined by industry pmiicipnts, we will propose to evlute rom nd flvor precursors in the fiuit nd wine mde from this study in 27.
Figure 1: Juice soluble solids (), ph (b), nd titrtble cidity (c) of juice during ripening nd t hrvest t Willkenzie Estte Vineyrd (26). *,**,nd*** indicte sttisticlly significnt t the.5,.1, nd.1levels of probbility, respectively. 24 23+------ -+-no lef removl () ----5% min leves t fruit set(a1) 1% min leves t fruit set(a2) 5% min leves t beginning verison (B1) 18 17 16+------------.---- 24-Aug 31-Acg 7-Sep 14..Sep 21-Sep _._1% min leves t beginning verison (82) -+-5% min leves t end verison (C1) --+- 1% min leves t end verison {C2) b3.35,-- I c. 3.3 3.25 +--- 3.2. 3.15 +---- "-, 3.1 3.5 (ETS) -+-no lef removl () ---5% min leves t fruit set(a1) 1% min leves t fruit set (A2) 5% min leves t beginning verlson (81) 1% min leves t beginning verison (82) -+-5% min leves t end verison (C1) 3. 2.95 +----------------,--1 24-Aug 31-Aug 7-Sep 21-Sep --+- 1% min leves t end verison (C2) c 16 -+-no lef removl () ----5% min leves t fruit set(a1) 1% min leves t fruit set (A2) 5% min leves t beginning verison{b1) 1% min leves t beginning verison (82) _....5% min leves t end verison (C1) 4+-----.----.-----.----?4.-Am --+--1% min leves t end verison (C2)
Figure 2: Juice soluble solids (), ph (b), nd titrtble cidity (c) of juice during ripening nd t hrvest t Archery Summit Vineyrd (26). *,**,nd*** indicte sttisticlly significnt t the.5,.1, nd O.OOllevels of probbility, respectively. 26 ---- --------------- 1 -+----no lef removl () ---------,:=======;] 25... _(T ::... _._ Li ---5% min leves t fruit set (A1) 1% min leves t fruit set (A2) i:: -!--------- 1., beginning verlson (81) zo-1---- 5% lterl leves t fruit set (A3) ----- -1% min nd lterl leves tfrultset(a4) ------+--5% min leves t --+-- 1% min leves t beginning verison (82) -, 19-5% lterl leves t beginning verison (83). -- 5% min leves t end I vrison (C 1) 1% min leves t end I verison (C2) 16+-------------------- 5% lterl leves t end 24-Aug 14-Sep 28-Sep verison (C3) I b 3.5 3.4 3.3 i 3.2-1---,-, 3.1 2.9 +------------------,-! 24-Aug 31-Aug 7-Sep 14-Sep 21-Sep 28..Sep -+----no lef removl (O) - 5% min leves t fruit set (A1) 1% min leves t fruit set (A2) 5% lterl leves t fruit set (A3) -'o(--1% min nd lterl leves t fruit set (A4) _.._5% min leves t beginning verison (81) --+---1% min leves t beginning verison (82) -5% lterl leves t beginning verison (83) 5% min leves t end verison (C 1) 1% min leves t end verison (C2) 5% lterl leves t end verison (C3) c 14 13 12 11 1 +---- 5 4------------------------ 24-Aug 31-Aug 7-Sep 14-Sep 21-Sep 28-Sep ---+-no lef removl () ----------5% min leves t fruit set (A1) 1% min leves t fruit set (A2) 5% lterl leves t fruit set (A3) ------J'---.1% min nd lterl leves t fruit set (A4).._5% min leves t beginning verison (81) --+-1 % min leves t beginning verison (82) --5% lterl leves t beginning verison (83) ---5% min leves t end verison(c1) 1% min leves t end verison (C2) 5% lterl leves t end verlson (C3)
Tble 4: Bsic juice profile of fruit from Willkenzie Estte Vineyrd t Hrvest (September 2, 26) -- AI A2 Bl B2 Cl C2 Significnce I (pvlue) Brix ( ) 22.32 22.44 22.82 22.54 23.16 22.92 22.94 * c be be be b b (.236) ph 3.23 3.23 3.26 3.26 3.29 3.26 3.26 (.143) Titrtble.75.75.68.72.65.73.69 ** cidity b cd bc d b bed (.25) (g/looml) Potssium 1974 1924 226 216 212 1974 276 (mg!l) (.3871) L-mlic cid 3.56 3.43 2.98 3.36 2.89 3.44 3.13 *** (gil) b c b c be (.4) Trtric cid 5.45 5.6 5.19 5.26 5.1 5.44 5.29 (gil) (.2912) Glucose+ 23.24 23.44 24.4 23.62 24.42 24.4 24.8 fructose (g/looml) (.863) Alph-mino 143.8 134.6 141.6 137.2 14.6 147.6 136.2 compounds (mg/l) (.9789) Ammoni 144.6 142. 144.8 141.8 137.8 152. 141.4 (mg!l) (.9194), *, **, nd *** indicte not significnt, nd sttisticlly significnt t the.5,.1, nd.1 levels ofprobbility, respectively. '
- Tble -- 5: Rnid -r - nhenor r Ctechin (mg!l) Tnnin (mg/l) 143. 297.6.. I ofberries.. from AI 17.4 327. Willkenzie Estte v A2 BI 184.8 429.4 Polymeric nthocyni (mg!l) Totl nthocyni (m«/l) 8.6 525.4 be 9. 536.8 bc 9.8 566.4 b 9.6 544.8 b 1.6 592.8 8.4 485.4 c 9.6 525.8 be ** (.1), *, **, nd *** indicte not significnt, nd sttisticlly significnt t the.5,.1, nd.1 levels ofprobbility, respectively. 146.4 365.2 dth t (S e ptem ber 2. 26) B2 CI 148.8 448.6 141. 311. C2 138.8 342.2 Significnce (pvlue) (.1689) (.446) (.114) Tble 6: Diffi. T ---- -- - ------ - ----- - ------- - --- bsed. -- --- flef ---- -- - ---- Willkenzie ------ Estte v d (26) Lef Removl t Fruit Set Difference in Tnnin (mg/l) AI A2 Tnnin (mg!l) 327. 429.4 12.4 Lef Removl t Be!!inning V erison BI B2 Tnnin (mg/l) 365.2 448.6 83.4 Lef Removl t End V erison CI C2 _Tnnin (mg!l) 311. I 342.2-31.2
Tble 7: B s1c mce pro1f ile offruit.... from Ar cherv o S... o dth (September 27, 26) Al A2 A3 A4 Bl B2 B3 Cl Brix () ph Titrtble cidity (g/looml) 24.78 3.42.71 24.78 3.39.72 24.62 3.39.71 24.74 3.41.7. v 24.88 3.42.66 24.84 3.39.72 24.9 3.42.68 24.74 3.37.73 24.86 3.41.69 C2 24.9 3.4.71 C3 25. 3.4.73 Significnce (pvlue) (.6493) (.3437) (.627) Potssium (mg/l) 1718 1652 1628 1686 1313 1722 165 161 1686 1642 1694 (.3277) L-mlic cid (gil) 2.62 2.68 2.63 2.55 2.36 2.62 2.62 2.69 2.65 2.68 2.83 (.1318) Trtric cid (gil) 7.11 7.2 7. 7.28 6.98 7.45 6.83 7.25 6.91 7.6 7.16 (.4536) Glucose+ fructose (g/looml) 26.26 26.32 26.12 26.22 26.36 26.22 26.4 26.18 26.28 26.42 26.54 (.7582) Alph-mino compounds (mg/l) 143.2 135.4 129.8 144.8 131.8 131.4 126.2 13.6 13.4 133.6 137.8 (.6897) Ammoni (mg/l) 122.6 12.8 15.6 123.8 14.4 119.4 17.8 118.4 114.8 117. 123.6 (.188), *, **, nd *** indicte not significnt, nd sttisticlly significnt t the.5,.1, nd.1 levels ofprobbility, respectively.
Tble ----- 8: ----r-- Roid ohenor lc pnel I ofberries fr - -----------_, om Archerv S. ----.--- dth (S,._e ternber 27. 26) Al A2 A3 A4 Bl B2 B3 Cl C2 Ctechin (mg!l) Tnnin (mg/l) Polymeric nthocyn i (mg!l) Totl nthocyni (mg!l) 15.6 374. 11.6 543.4 115.8 38.4 11.2 511.6 123. 373.2 11.2 517.2 124. 388.8 12.2 544.2 117.8 367.2 12. 52.2. v 116.8 397.8 11.8 555.2 94.4 368.4 12.4 565. 119.6 361.2 11.2 52.8 16.8 47.8 12.2 495.4 121.6 379.4 11.8 525. C3 16. 342.2 11.2 532.4 Significnce (pvlue) (.1398) (.8988) (.4981) (.8946), *,**,nd*** indicte not significnt, nd sttisticlly significnt t the.5,.1, nd.1 levels ofprobbility, respectively. Tble 9:.T ------------------------------- Diffi ----------------- bsed ----------- ------------ flef l t Archerv S y ---- -----_, - -------- -----' --d (26) Lef Removl t Fruit Set Difference in Tnnin (mg/l) Al A2 Tnnin (mg/l) 38.4 373.2 7.2 Lef Removl t Beginning V erison Bl B2 Tnnin (mg!l) 397.8 368.4 29.4 LefRemovl t End Verison Cl C2 Tnnin (mg/l) 47.8 I 379.4 28.4
Acknowledgements Finncil support for this project provided by the Oregon Wine Bord is gretly pprecited s is the technicl suppmi from ETS lbortories nd the collbortion nd commitment from Archery Summit nd Willkenzie Estte Vineyrd. Thnks to Steve Price for reviewing dt from this project. References Cited 1. Cortell, J.M. nd J.A. Kennedy (26). Effect of shding on ccumultion of flvonoid comounds in (Vitis vinifer L.) Pinot noir fruit nd extrction in model system. Journl of Agriculturl nd Food Chemist1y, 54, 851-852. 2. Eleveld, B., M.C. Vsconcelos, nd E.W. Hellmn (23).Vineyrd Economics. In E.W. Hellmn (Ed). Oregon Viticulture (pp. 21-37). Corvllis, OR: Oregon Stte University Press. 3. Jckson, D.I. nd P.B. Lombrd (1993). Environmentl nd mngement prctices ffecting grpe composition nd wine qulity- review. Americn Journl ofenology nd Viticulture, 44(4), 49-43. 4. Kliewer, W.M., nd T. Csteel (23). Cnopy Mngement. In E.W. Hellmn (Ed). Oregon Viticulture (pp. 177-184). Corvllis, OR: Oregon Stte University Press. 5. Koblet, W., M.C. Vsconcelos, W. Zweifel, nd G.S. Howell (1994). Influence of lef removl, rootstock, nd trining system on yield nd fruit composition of Pinot noir grpevines. Americn Journl ofenology nd Viticulture, 45(2), 181-187. 6.Petrie, P.R, M.C. Trought, G.S. Howell, nd G.D. Buchn (23). The effect oflefremovl nd cnopy height on whole-vine gs exchnge nd fruit development ofvitis vinifer L. Suvignon Blnc. Functionl Plnt Biology, 3, 711-717. 7. Price, S.F., P.J. Breen, M. Vlldo, nd B.T. Wtson (1995). Cluster exposure nd quercetin in Pinot noir grpes nd wine. Americn Journl ofenology nd Viticulture, 46(2), 187-194. 8. Smmi, R.E., nd M. Robion (1991). Sunlight into Wine. Adelide, Austrli: Winetitles. 9. Vsconcelos, M.C. nd S. Cstgnoli (1997). Cnopy mngement prctices nd vine performnce. Oregon Wine Advisory Bord Reserch Progress Reports, 1996-1997. 1. Vsconcelos, M.C. nd S. Cstgnoli (1996). Effect of cnopy mngement prctices on fruit set, yield components nd fmit composition. Oregon Wine Advisory Bord Reserch Progress Reports, 1995-1996. 11. Zoecklein B.W., K.C. Fugelsng, B.H. Gump, nd F.S. Nury (1999). Wine Anlysis nd Production (pp. 511 ). Githersburg, Mrylnd; Aspen Publiction.
Appendix 1: Willkenzie Bsic Juice Profile t Hrvest (26) 23.4 23.2 X 23. 'C 22.8 " "' : 22.6 22.4 (I) 22,2 22. 21.8 no lef removl () ::l - ----------- ---- be.= IRrl hf' - ltllli... lc?if;. IYW;" Jrf!fl If %/ I -;ir I/ I.\I 5% min 1% min 5% min 1% min 5% min 1% min leves t fruit set leves tfrultset leves t leves t leves t end leves t end (A1) (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed In the fruit zone on the est side of the cnopy J'... ---- -- 3.3 -- 3.29 f-.. ----.. 3.28 3.27 --- b. j'ji 3.26 r Jill. ill... l;,fii,g ; : >"" 3.25 -- 3.24 3.23.. b 3.22. - liiil I); I 3.21 3.2 /til r _li I';; kt 1-- no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed in the fruit zone on the est side of the cnopy.76, ::J.74 G tl E.72 Iii!:I Cl.s.7 ii!/' f.68 u!-hi' bc b. - i I /!1 -,....,.,_ <.66 I - d' :;;.s.64 "',_.62 /!'!l l(ffc,.l.6.. - if i,'..._.. no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed In the fruit zone on the est side of the cnopy. (i, i
21 Appendix 1: Willkenzie Bsic Juice Profile t Hrvest (26) ------, 25 ::J, 2 E. E 195 w 19. 185 18 no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit set (A1) leves t fruit set (A2) leves t beginning leves t beginning leves t end leves t end verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed in the fruit zone on the est side of the cnopy 4. ---------------- - --------- - --- 3.5 1..5 t-h!l,''l --IS. +.-='L.-.J2C2L._...l'CCU._..JS""----"=-... 2.2J "-=.L..--I no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A 1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed in the fruit zone on the est side of the cnopy 5.7, ---------- ----------------------- ---------------------------...l 5.6 5.5+--- ;J 5.4.[ Jc.}c;c:L_ EJ ' 5.3 ;; <( 5.2.g 5.1 {!. 5. 4.9 4.8 4.7 +---""':l...--=2l-..lc"'-----"'=-...l=--"'- no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed In the fruit zone on the est side of the cnopy
. 24.2 24. 5: 23.8. 2 u. + 5: 23.2 8 23. t--tx;.;.t :I 5 22.8 Appendix 1: Willkenzie Bsic Juice Profile t Hrvest (26) -'- 24.6 1--------------------------- - - - --, :3 24.4 +---- 23.6 i- 23.4 +---c-- 22.6 +-""""---=""--. : no lef 5% min 1% min removl () leves t fruit leves t fruit set (A1) set (A2) 5% min leves t beginning verison (81) 1% min leves t beginning verison (82) 5% min 1% min leves t end leves t end verison (C1) verison {C2) Timing nd percent leves removed in the fruit zone on the est side of the cnopy :.f, 15. 145., "' c :I c. 14 E 135 c e.<: " 'l' 13 _g. <( 125 no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A1) set (A2) beginning beginning verison (C1) verison (C2) verison {81) verison (82) Timing nd percent leves removed in the fruit zone on the est side of the cnopy 155 ;,e "'. c E E < 15. 145 14 13 no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed in the fruit zone on the est side of the cnopy
Appendix 2: Willkenzie Phenolic Pnel of Berries t Hrvest (26) 19 18 17 2' 16 Cl.s 15 c :E u 14 c u 13 12 11 1 no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set(a1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed in the fruit zone on the est side of the cnopy 5,-------------------------------------------------------------, 4 2'.s Cl 35 'g c 12 45 +------- 3 +--r:';;,., 25 2 15 no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verlson (82) Timing nd percent leves removed In the fruit zone on the est side of the cnopy 11 ;g; 1.s "' c 9 ;:,.. u 8.c c 7 < u c c 6 E 5 "". 4 ---- ------, no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A 1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed in the fruit zone on the est side of the cnopy
I Appendix 2: Willkenzic Phenolic Pnel of Berries t Hrvest (26) 65,----------------------------------------------------------------. no lef 5% min 1% min 5% min 1% min 5% min 1% min removl () leves t fruit leves t fruit leves t leves t leves t end leves t end set (A1) set (A2) beginning beginning verison (C1) verison (C2) verison (81) verison (82) Timing nd percent leves removed in the fruit zone on the est side of the cnopy
----- --- 25.1 25. 24.9 :2 24.8 24.7 :c, 24.6 24.5 24.4 "' Appendix 3: Archery Summit Bsic Juice Profile t Hrvest (26) = " ffi"il IWtl 151 - --"'" --. - - ---!!'.! :t SI -MI -! g' iiff 5% min 1% min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl j )_ 1- no lef removl (O) leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verlson verison verison (A4) (B1) (B2) (B3) (C1) (C2) (C3) Timing nd percent leves removed in the fruit zone on the est side of the cnopy M -_ ; : 3.43,--------------=------------=--------------------, 3.42 iur'3-- ----- F:':l - 3 1 _. I li'il ---!:}" -_ --+J JI--------u 3 J: 3.39 _. +-ti<f---------ricr W?ll ----rcicr--lfil--- -- J1l -- ----ri-r--hiit----- - --1 1------{> f---illo. 3.38 t--l E--11'<1 --ITC:I---1"<!::1- -- ;f-----i.u-----ijp'i---- ' 3.37 11-- ---l'':il---11,?21)"'f---r"- I - ii:t-----1 3.36 I --M- f---111i!l-- -- ;f----+;<51---lf/1--- -J!i ;f-----uii---it'+-... 3.35 1-... i! 3.34--HLL_-,-illGL--ki--L_-ri_-----rJ--,-L-----j no lef 5% min 1% min 5% lterl1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t frult set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verison verison verison (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the est side of the cnopy no lef 5% min 1 /o min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verlson verison verison verison (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the est side of the cnopy
Appendix 3: Archery Summit Bsic Juice Profile t Hrvest (26)..li: ---- 18 -- --. 17 :I R: 16.. c Y; 12 15 14 - --.,,, 13 l'd-1 - lf'll Q. 12 - "'' - '" lc _,; 1. " '.': 11 - r--.. r--- 1 no lef 5% min 1OO% min 5% lterl 1% min 5% min 1% mio 5% lter! 5% min 1% min 5% lterl removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verison verison verlson (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the est side of the cnopy - -.., 2.9 ---- ---- - --- - --- 2.8 1 ::J 2.7 I - ;- 2.6 ;; " 2.5 :; b - h 2.4 - - 2.3 2.2 2.1 "u 5 o--- t' - I' -.. m l!il =It - ll;&;il r- lbl It lil,, '" b It'.,. --- - no lef 5% min 1% min 5% lter! 1% min 5% min 1% min 5% lter! 5% min 1% min 5% lter! removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verlson verison verison verison verison (A4) (61) (62) (63) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the est side of the cnopy 7.5 ---- - ---- " 7.4 """ 7.3 ::; $7.2... 11- " --- ---- - -- -- fs')] _ IVA? 'C 7.1 ;; " " 7. -... c 1.\1.. _ 6.9 t ". - {! lhil I;Ji I"/ - {! 6.8. ---- ; - lfzsl 6.7 - r- 8.8.. i j 6.5 ';; Iii! I ;g. no lef 5% min 1% min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verison verlson verison (A4) (61) (62) (63) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the est side of the cnopy ---- ----- "!
26.6 :i e zs.s 26.4 26.3 2 26.2 u. + 26.1 26. " Appendix 3: Archery Summit Bsic Juice Profile t Hrvest (26) 25.9 no lef 5% min 1% min 5%!terl1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verison verison verlson (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed in the fruit zone on the est side of the cnopy L, j,------------------------------ 15,--------------- E145 t--------------- "'" -g 14 " 8. 135 E u 7 12 t-ll c ---li';l--. ;;: -------------------- 13ocl--8--,r7,---ISr---E-''r------ft--fCJ 125 ''1-- no lef 5% min 1% min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl {} leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verison verison verison (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the estside of the cnopy 13 125 +----- - 12 t-i, Kct-- ".[ m t-fii'- o-r'r-- j 15 t-1''"'-i'(lr--8':71 1oo,t----i----11--- 11 o t-g;i.!----1\ii!-- 95 IWl-----' 9--i c-- no lef 5% min 1% min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verison verison verison (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the est side of the cnopy
Appendix 4: Archery Phenolic Pnel of Berries t Hrvest (26) 13 12 11 1 g "' 9 c :c 8 g () 7 6 5 4 no lef 5% min 1% min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verison verison verison (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the est side of the cnopy 42 4 ;r 38 g"' c 36 ;; c 1-34 32 3 no lef 5% min 1% min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl (D) leves t leves t leves t nd lterl leves t leves t leves t leves t leves t!eves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verison verison verlson verison (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed in the fruit zone on the est side of the cnopy 14,-------- no lef 5% min 1% min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl () leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verison verlson verlson verison verison (A4) (B1) (B2) (B3) (C1) (C2) (C3) Timing nd percent leves removed In the fruit zone on the est side of the cnopy
Appendix 4: Archery Phenolic Pnel of Berries t H!'Vest (26) ---------------------------------- 42 4 2 38.s "'.., c 36 c 1-34 -- 32 3 no lef 5% min 1% min 5% lterl 1% min 5% min 1% min 5% lterl 5% min 1% min 5% lterl removl (O) leves t leves t leves t nd lterl leves t leves t leves t leves t leves t leves t fruit set fruit set fruit set leves t beginning beginning beginning end end end (A1) (A2) (A3) fruit set verison verlson verison verison verison verison (A4) (81) (82) (83) (C1) (C2) (C3) Timing nd percent leves removed in the fruit zone on the est side of the cnopy '---- ----- -- - --- ------- -- ----------------------------------