Towards a numerical phenotyping for: Phenology Berry enological traits

Towards a numerical phenotyping for: Phenology Berry enological traits

The modelling of the phenological cycle December January February March April Sprouting Bud swelling End of bud break May Shoot growth June July Berry growth Flowering Fruit set August Septemnber October Berry ripening Veraison Ripening November

Eichhorn and Lorenz s scale

ordinal scale (development chronology) rational (0 = lack of development) discrete but parametrizable phenophases defined in a detailed way many phenophases (24 defined + 23 to interpolate = 47 stages) Some phenophases difficult to be precisely defined and not extendable to all the varieties

The extended BBCH scale

Table 1: Principal growth stages Stage Description 0 Germination / sprouting / bud development 1 Leaf development (main shoot) 2 Formation of side shoots / tillering 3 Stem elongation or rosette growth / shoot development (main shoot) 4 Development of harvestable vegetative plant parts or vegetatively propagated organs / booting (main shoot) 5 Inflorescence emergence (main shoot) / heading 6 Flowering (main shoot) 7 Development of fruit 8 Ripening or maturity of fruit and seed 9 Senescence, beginning of dormancy

If two or more principal growth stages proceed in parallel, both can be indicated by using a diagonal stroke (example 16/22). If only one stage is to be indicated, either the more advanced growth stage must be chosen or the principal growth stage of particular interest, depending upon the plant species. The principal growth stages alone are not sufficient to define exactly application or evaluation dates, since they always describe time spans in the course of the development of a plant. Secondary stages are used if points of time or steps in the plant development must be indicated precisely. In contrast to the principal growth stages they are defined as short developmental steps characteristic of the respective plant species, which are passed successively during the respective principal growth stage. They are also coded by using the figures 0 to 9. The combination of figures for the principal and the secondary stages, results in the two-digit code. The two-digit code is a scale which offers the possibility of precisely defining all phenological growth stages for the majority of plant species.

Ten ordinal scales (discrete, parametrizable, some truncated) Scales are not all ordinal among them (double codification) Vegetative and reproductive phenological sequences Many phenophases (60) defined in a detailed way Some phenophases difficult to be precisely defined and not extendable to all the varieties Some errors (to be corrected)

Berry volume Berry diameter? mm 79 81 7 mm 75 4 mm > 2 mm 71 73 Tempo

Berry diameter 89 B 22 81 83 85 15 12

The SCALA BBCH BBCH scale e SCALA of DI convenience COMODO 100 90 80 phase 70 60 50 40 30 20 10 bud swelling sprouting end of bud break Inflorescence growth shoot growth flowering fruit set berry growth veraison berry maturation ripening 0 Convenience scale BBCH vegetative BBCH reproductive

Chardonnay BBCH di comodo =(-0.916* lat + 52.092)*Ln(NHH) + 7.069* lat 355.869 Cabernet sauvignon BBCH di comodo = (-0.978* lat + 55.319)*Ln(NHH) + 7.360* lat 374.450

Collection A B C D E LIST A accessions (shared at least among two participants) CV1 early CV2 late CV3 CV4 CV5 CV6 CV7 LIST B accessions (unique) CVx CVy CVn

Eno-carpological traits Bunch weight (5-10 representative bunches) (in triplicate on ten berry samples) Whole berry weight Berry length and width Skins weight Seed number and weight

Eno-chemical traits (in triplicate) Juice sugars (by refractometer) Juice acidity (by titrating with NaOH 0.1N) Skins total antocyanins (by spectrophotometer) Skins total polyphenols (by spectrophotometer) Seed total polyphenols (by spectrophotometer)

Sugar content

Titratable acidity Titrate 7,5 ml of grape juice with NaOH 0,1 M until ph 7 (measured with phmeter of Bromothymol blue) The ml of NaOH used for the titration correspond to the juice acidity expressed in g/l of tartaric acid

Anthocyanin content Put 10 berries in triplicate (the same used for eno-carpological traits) in 20 ml of chloridric ethanol (70% Ethanol, 29% water, 1% concentrate chloridric acid 37%)and leave in a dark place for 1 night. Dilute and read the absorbance at 520 nm

Total phenolic compounds Using the same extract of anthocyanin assay or a extract made in the same way from seeds Put in a 10 ml matrass few water (about 2,5 ml) Add 0,5 ml of diluted extract Add 0,5 ml of Folin Ciocalteu After 3-5 minutes add 2 ml of 10 % Na 2 CO 3 Fill the matrass up to 10 ml with water After 90 minutes read the absorbance at 700 nm (to compare with a blank made with water instead of the sample). The total phenolic compounds will be calculated as (+) catechine (mg/l) applying a simple mathematical formula