Berry Thinning Affects the Fruit Quality Composition of Two Table Grape Cultivars under Linkage Greenhouse Conditions

Abstract

Protected grape cultivation develops rapidly because of huge economic benefits. However, adverse environmental conditions (insufficient sunlight, high temperature, etc.) in protected cultivation led to low-quality berries. This study aimed to evaluate the effects of berry thinning on the quality attributes of two table grape cultivars (Baoguang and Cuiguang) under linkage greenhouse conditions. Three treatments (L, light berry thinning; M, moderate berry thinning; H, heavy berry thinning) were compared with the control (C, no berry thinning). Berry thinning increased berry weight, total soluble solids (TSS), fructose, glucose, the ratio of TSS to titratable acidity (TA), anthocyanin contents, berry firmness, and mineral contents (Ca, Fe, Na, Mg). Conversely, TA and organic acid profiles were decreased by berry thinning. Cultivars showed significant effects on most of the berry quality parameters. The interaction of cultivars by berry-thinning treatments affected sugar and acid components, anthocyanin contents, and mineral elements.

Keywords

• anthocyanins
• berry thinning
• mineral nutrients
• sugar and acid profiles
• table grapes