Thompson Seedless berry collapse: causes and prevention
Abstract
In Australia, Thompson Seedless is a popular table grape variety for domestic and export markets. However, incidences of berry collapse in 3 seasons resulted in significant financial losses to fresh grape producers (e.g. $Aus100 million in 2008). Berry collapse symptoms become visually obvious around véraison with development of striated necrotic (dead) tissue in the berry skin, berry discolouration and collapse, predominantly at the distal end of the berry, with an apparent loss of moisture. Extensive microscopy of the affected tissue showed that berry collapse symptoms were the result of cell death and loss of internal structure. Weather data interrogation suggested that the problem was associated with heat stress during the time when gibberellic acid (GA) was applied for berry sizing. Glasshouse and field studies have confirmed the linkage between berry collapse, high temperature and GA application.
The problem is exacerbated by water stress, cincturing and some rootstocks. Vineyard management practices have been identified to enable Thompson Seedless growers to minimise losses if high temperatures occur during and subsequent to the period when GA is applied.
Issue: GiESCO 2015
Type: Extended abstract
Authors
1 CSIRO Agriculture, PMB 2 Glen Osmond, SA 5065
2 Formerly CSIRO Plant Industry, Merbein, Victoria 3505
3 Primary Industries Science and Research, New South Wales, Dareton, New South Wales 2717
4 DEPI, Macleod, Victoria 3085
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Keywords
table grapes, Thompson Seedless, berry collapse, gibberellic acid