Location: Crop Diseases, Pests and Genetics
Title: Drying Rate of Fresh Berries From Natural Dry-on-the-vine (DOV) Grape Germplasm Authors
Submitted to: International Society for Horticultural Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: April 15, 2010
Publication Date: July 2, 2010
Citation: Ramming, D.W., Cousins, P.S. 2010. Drying Rate of Fresh Berries From Natural Dry-on-the-vine (DOV) Grape Germplasm. International Society for Horticultural Science Meeting. P. 174. Technical Abstract: The California raisin industry has turned to mechanical harvest to increase production efficiency. Fruiting canes of raisin cultivars must be cut to induce the fruit drying process. Grape germplasm that has its fruit dry-on-the-vine (DOV) without having their canes cut have been identified. Identification of fruit or plant characteristics that cause the drying process to start would be useful to aid in the selection of seedlings for natural DOV raisins. The drying rates at 38C of two natural DOV selections were compared to Summer Muscat (fast berry drying rate) and Thompson Seedless (slow drying rate). All berries compared were 14.3 mm diameter and 22o Brix determined by density flotation. The drying rate of one genotype was similar to Summer Muscat and the other dried slower than Thompson Seedless, even though both dry into raisins on the vine without cutting canes. Drying was slower for all genotypes when the pedicle was covered with wax to prevent water loss through the pedicle compared to two years when the pedicle was not waxed. Thompson Seedless drying rate was dramatically decreased by the wax compared to the other genotypes. The drying order was the same for all years except Thompson Seedless was the slowest when waxed. The drying rate does not explain why the two natural DOV genotypes dry without cutting canes. The cuticle, wax and skin thickness is being compared to see if they might be influencing drying rate. The DOV genotypes do not develop high sugar levels early as might be expected. There may be other factors such as water transport out of the berry and through the leaves that might be causing the initiation of the natural DOV phenomena.