Cane Girdling Influence on the Berry Texture Properties of Three Table Grape Varieties

Abstract

The effects of cane girdling on the berry texture characteristics were studied in three table grape cultivars. The application was carried out at véraison. The total soluble solids (TSS, °Bx) of berry must and berry weight were measured. The berry mechanical properties were investigated by a texture analyser. A double compression test was used to determine berry hardness and its derived parameters. A puncture test was also applied to assess skin hardness, skin elasticity and skin break energy. Skin thickness was also investigated. The sugar concentration of the must and the berry weight after the girdling treatment were significantly higher compared to those of the control. Berry hardness, skin hardness and skin thickness were significantly affected by this technique. The changes in berry mechanical and quality parameters with this application did not show the same pattern as those observed during control ripening. Notably, in our experiment, after the girdling treatments, the higher berry hardness was accompanied with a higher sugar concentration compared to the control. The skin hardness showed lower values as a result of girdling. However, skin thickness was significantly higher in the girdled berries compared to the non-treated vines.