too xntrik
Member
anyone ever girdle their plants? I read an article years ago that this is how "Acapulco Gold" was made. Anyone know if there is any truth to this? I'm not totally mad... here is some science behind it.
Quote from: http://westernfarmpress.com/mag/farming_remove_phloem_tissue/
In commercial table grape production, berry size is of considerable importance due to the strong market demand for large, high quality fruit. Vines are commonly girdled at fruit set (bloom plus 10-14 days) to increase berry size and at veraison (color break or berry softening) to enhance fruit color and maturation.
The practice of girdling removes the bark, phloem and cambium from around the trunk or cane. Botanically, the phloem is live tissue 1-2 mm thick and lies below several layers of dead bark. The cambium is few cell layers thick and resides just between the xylem (water conducting tissue) and phloem. Its function is to renew both the xylem and phloem tissue.
Physiologically, the phloem is responsible for the movement of carbohydrates (sugars and starches) produced by photosynthesizing leaves to developing organs (including the fruit and roots). Removal of these tissues prevents the translocation of carbohydrates to the root system thus making more available for fruit growth until the girdle heals.
Prior research on Flame Seedless showed that berry size may also increase due to improved vine water status of girdled vines in comparison to non-girdled vines. Results from this study indicate that transpiration (i.e. vine water use) is decreased, making the vines less sensitive to soil-water deficits. Vines are especially susceptible to water stress at fruit set. Deficits during this time can decrease both cell division and elongation of the developing berries.
In addition, the reduction in fruit size at this time cannot be reversed with supplemental irrigation. Therefore, any increase in vine water status will maximize fruit size and quality.
I know we depend not on water weight for our products but after reading that and I remember the article on "Acapulco Gold' was made....
Quote from: http://westernfarmpress.com/mag/farming_remove_phloem_tissue/
In commercial table grape production, berry size is of considerable importance due to the strong market demand for large, high quality fruit. Vines are commonly girdled at fruit set (bloom plus 10-14 days) to increase berry size and at veraison (color break or berry softening) to enhance fruit color and maturation.
The practice of girdling removes the bark, phloem and cambium from around the trunk or cane. Botanically, the phloem is live tissue 1-2 mm thick and lies below several layers of dead bark. The cambium is few cell layers thick and resides just between the xylem (water conducting tissue) and phloem. Its function is to renew both the xylem and phloem tissue.
Physiologically, the phloem is responsible for the movement of carbohydrates (sugars and starches) produced by photosynthesizing leaves to developing organs (including the fruit and roots). Removal of these tissues prevents the translocation of carbohydrates to the root system thus making more available for fruit growth until the girdle heals.
Prior research on Flame Seedless showed that berry size may also increase due to improved vine water status of girdled vines in comparison to non-girdled vines. Results from this study indicate that transpiration (i.e. vine water use) is decreased, making the vines less sensitive to soil-water deficits. Vines are especially susceptible to water stress at fruit set. Deficits during this time can decrease both cell division and elongation of the developing berries.
In addition, the reduction in fruit size at this time cannot be reversed with supplemental irrigation. Therefore, any increase in vine water status will maximize fruit size and quality.
I know we depend not on water weight for our products but after reading that and I remember the article on "Acapulco Gold' was made....
