Caracterização físico-química da maturação da uva Bordô sobre diferentes porta-enxertos

• Ano de defesa: 2008
• Autor(a) principal: Pozzan, Maria Suzana Vial
• Orientador(a): Braga, Gilberto Costa
• Banca de defesa: Roberto, Sergio Ruffo , Pio, Rafael
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual do Oeste do Paraná; Marechal Cândido Rondon
• Programa de Pós-Graduação: Programa de Pós-Graduação em Agronomia
• Departamento: Centro de Ciências Agrárias
• País: BR
• Palavras-chave em Português: Vitis sp.; Físico-químico; Videira; Maturação
• Palavras-chave em Inglês: Vitis sp.; Physical-chemistry; Vine; Ripening
• Área do conhecimento CNPq: CIÊNCIAS AGRÁRIAS:AGRONOMIA
• Link de acesso: http://tede.unioeste.br:8080/tede/handle/tede/1359

The Bordô grape is highlighted by its potential to produce juices and wines with high levels of color pigments. Different rootstocks have been available in the western region of Parana State in the formation of vines, but are few scientific reports on the behavior of different rootstocks on the physical and chemical characteristics of the grapes when used under the Bordô vine. Therefore, this study aimed to evaluate the rootstocks '420A', 'IAC 766' and 'Riparia of Traviú' in three moments of physiological ripeness of grapes on the technological characteristics of post-harvest grapes of the Bordô varieties. Considering the season 2007/2008, the experiment was conducted in vine located at Missal city, Paraná State, Brazil. The maturation stages were established based on sampling conducted through the collection of three bunches per plant in three distinct periods of fruit maturity, according to the color of the shell surface of the fruits, which were the color green to slightly arroxeado (Stage 1) , the purple (Stage 2) and purple intense (stage 3). The field experiment was conducted in a split plot in 3x3 factorial design in randomized blocks with seven repetitions, three treatments for rootstocks in the plot, and in the sub-plot three stages of maturation, where each plot was composed of five plants and and observed the three plants from the center. This study determined the following characteristics: mass of the rachis, fruits and bunch; and length, diameter and number of fruits. The chemical characteristics were: pH, total acidity, soluble solids, anthocyanins, Vitamin C, total polyphenols and tannins. In the results were applied analysis of variance, F test and Tukey test for comparison of means (p <0.05). The rootstock of Ripária of Traviú to presented the smallest value in relation the following characteristics the Bordô grape the rootstock IAC 766-Campinas was presented the best following productive characteristics. The rootstock 420A presented value of soluble solids higher this content moreover rootstock test. The 420A was the rootstock that presented smallest content anthocyanins suggesting that this rootstock was inferior the moreover rootstock in induction in fixation of color pigments of pellicle the Bordô grape, that is prejudicial that quality that your industrializes products. During of maturation Bordô grape ocorred accumulation of tannins of pellicle of fruits. The rootstock 420A presented rate of total polyphenols of pellicle higher that rootstocks IAC 766-Campinas and Ripária of Traviú