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Investigation of sampling method to estimate grape sugar content

Journal of the Japanese Society for Horticultural Science 56(2): 151-158
Investigation of sampling method to estimate grape sugar content
Sampling methods for estimating soluble sugar content in Brix degrees were investigated in a mature block of 'Cabernet franc' grapevines. One of the purposes of this study is to find out the differences in soluble sugar content among: (1) berry positions in a cluster, (2) cluster positions in a short, (3) shoot positions in a vine and (4) grapevines within a block. 1. One berry was taken from each of three positions in each of two clusters of each of the three types of shoots in each of 100 grapevines on September 30th and on October 10th respectively. Main effects, two-factor interactions and error variances were calculated from this four-way classification data, factors being positions of berries, clusters, shoots and grapevines. 2. The differences in Brix readings among shoot positions on a vine were found variable from vine to vine, while those among cluster positions on a shoot and berry positions in a cluster almost common and the differences were statistically significant for the sample on September 30th. 3. The Brix readings of soluble sugar content in the first cluster was higher, in average, by than in the second cluster (September 30th). 4. The Brix readings at the top of cluster showed usually the highest sugar level, and those at the middle less by and at the tip again less by The differences of sugar readings of berries among the top, the middle and the tip of a cluster increased steadily with the primary scaffold, the secondary scaffold branch, and the branch next to the trunk (September 30th). 5. The differences in Brix readings among berries from the top, the middle and the tip, tend to reduce as they mature. 6. The differences in Brix readings among grapevines in a block were much larger than those among berry positions and clusters. Hence it is recommended to take as many grapevines as possible in order to obtain better estimate of the mean Brix degree of a vineyard. 7. By sampling 30 berries from each of 30 random vines, the mean Brix degree of a vineyard can be estimated within with 95% confidence. 8. Systematic sampling (e.g. berry sampling from the top on the first cluster on the primary scaffold branch from each vine) could give a more appropriate estimate than that by random sampling.

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Accession: 001869676

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