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Tryptophan Levels during Grape Ripening: Effects of Cultural Practices

Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops. Additionally, several nitrogen and sulfur supplements have also been used directly on leaves during the last stage of...

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Autores principales: Ruiz-Rodríguez, Ana, Carrera, Ceferino A., Setyaningsih, Widiastuti, Barbero, Gerardo F., Ferreiro-González, Marta, Palma, Miguel, Barroso, Carmelo G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152642/
https://www.ncbi.nlm.nih.gov/pubmed/28587278
http://dx.doi.org/10.3390/molecules22060941
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author Ruiz-Rodríguez, Ana
Carrera, Ceferino A.
Setyaningsih, Widiastuti
Barbero, Gerardo F.
Ferreiro-González, Marta
Palma, Miguel
Barroso, Carmelo G.
author_facet Ruiz-Rodríguez, Ana
Carrera, Ceferino A.
Setyaningsih, Widiastuti
Barbero, Gerardo F.
Ferreiro-González, Marta
Palma, Miguel
Barroso, Carmelo G.
author_sort Ruiz-Rodríguez, Ana
collection PubMed
description Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops. Additionally, several nitrogen and sulfur supplements have also been used directly on leaves during the last stage of the ripening period. In the work described here, five different cultural practices and the reference were applied in three replicates in the same vineyard. The evolution of tryptophan levels was evaluated from just after grape veraison until the harvest date. In some cases, certain specific treatments were also evaluated after the regular harvest date. The cultural techniques that involved the application of nitrogen led to higher levels of tryptophan at the harvest day when compared to other cultural techniques. It was also found that the application of nitrogen without sulfur had a faster effect on the level of tryptophan. It was established that a period of around 20 days is needed for the grapes to show clear differences in tryptophan levels after the application of nitrogen.
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spelling pubmed-61526422018-11-13 Tryptophan Levels during Grape Ripening: Effects of Cultural Practices Ruiz-Rodríguez, Ana Carrera, Ceferino A. Setyaningsih, Widiastuti Barbero, Gerardo F. Ferreiro-González, Marta Palma, Miguel Barroso, Carmelo G. Molecules Article Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops. Additionally, several nitrogen and sulfur supplements have also been used directly on leaves during the last stage of the ripening period. In the work described here, five different cultural practices and the reference were applied in three replicates in the same vineyard. The evolution of tryptophan levels was evaluated from just after grape veraison until the harvest date. In some cases, certain specific treatments were also evaluated after the regular harvest date. The cultural techniques that involved the application of nitrogen led to higher levels of tryptophan at the harvest day when compared to other cultural techniques. It was also found that the application of nitrogen without sulfur had a faster effect on the level of tryptophan. It was established that a period of around 20 days is needed for the grapes to show clear differences in tryptophan levels after the application of nitrogen. MDPI 2017-06-06 /pmc/articles/PMC6152642/ /pubmed/28587278 http://dx.doi.org/10.3390/molecules22060941 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ruiz-Rodríguez, Ana
Carrera, Ceferino A.
Setyaningsih, Widiastuti
Barbero, Gerardo F.
Ferreiro-González, Marta
Palma, Miguel
Barroso, Carmelo G.
Tryptophan Levels during Grape Ripening: Effects of Cultural Practices
title Tryptophan Levels during Grape Ripening: Effects of Cultural Practices
title_full Tryptophan Levels during Grape Ripening: Effects of Cultural Practices
title_fullStr Tryptophan Levels during Grape Ripening: Effects of Cultural Practices
title_full_unstemmed Tryptophan Levels during Grape Ripening: Effects of Cultural Practices
title_short Tryptophan Levels during Grape Ripening: Effects of Cultural Practices
title_sort tryptophan levels during grape ripening: effects of cultural practices
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152642/
https://www.ncbi.nlm.nih.gov/pubmed/28587278
http://dx.doi.org/10.3390/molecules22060941
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