TY - JOUR
T1 - Pyroligneous Acid Affects Grapevine Growth, Yield, and Chemical Composition of Leaf, Pomace, and Juice
AU - Nutsukpo, Efoo Bawa
AU - Ofoe, Raphael
AU - Jiang, Qiucheng
AU - Ofori, Peter Amoako
AU - K Asiedu, Samuel
AU - Emenike, Chijioke
AU - Lord, Abbey
N1 - Publisher Copyright:
© 2024 The Authors. Published by American Chemical Society.
PY - 2024/10/21
Y1 - 2024/10/21
N2 - In the past decade, many studies have investigated the effects of biostimulants on viticulture. However, the impact of pyroligneous acid (PA) on grape (Vitis vinifera) production has not yet been reported. In this study, PA at varying concentrations (0, 4, 8, and 12% PA) and application frequencies (14-, 21-, and 28-day intervals) were applied to enhance the growth, yield, and quality of grapes (cv. KWAD7-1). The results showed that the treated grapes responded differently to PA application. The 4 and 8% PA showed a nonsignificant (p > 0.05) increase in yield of about 0.37- and 0.18-fold, respectively, compared to the 0% PA. The 12% PA, on the other hand, reduced the yield by approximately 0.03-fold compared to the 0% PA. Carotenoid, total phenolics, flavonoid, and sugar were altered by the PA. Interestingly, the 4% PA significantly (p < 0.05) improved total carotenoids (0.34-fold), total phenolics (0.26-fold), and flavonoids (0.26-fold) compared to the 0% PA. The 4% PA applied at 21-day and 28-day intervals remarkably improved vine and leaf growth, respectively. In conclusion, the 21-day interval of PA application significantly (p < 0.05) improved fruit fresh weight, juice weight, juice volume, press weight, °Brix, pH, salinity, total dissolved solids, electrical conductivity, and titratable acidity. Further study is necessary to assess how PA can influence the metabolites present in grape wine.
AB - In the past decade, many studies have investigated the effects of biostimulants on viticulture. However, the impact of pyroligneous acid (PA) on grape (Vitis vinifera) production has not yet been reported. In this study, PA at varying concentrations (0, 4, 8, and 12% PA) and application frequencies (14-, 21-, and 28-day intervals) were applied to enhance the growth, yield, and quality of grapes (cv. KWAD7-1). The results showed that the treated grapes responded differently to PA application. The 4 and 8% PA showed a nonsignificant (p > 0.05) increase in yield of about 0.37- and 0.18-fold, respectively, compared to the 0% PA. The 12% PA, on the other hand, reduced the yield by approximately 0.03-fold compared to the 0% PA. Carotenoid, total phenolics, flavonoid, and sugar were altered by the PA. Interestingly, the 4% PA significantly (p < 0.05) improved total carotenoids (0.34-fold), total phenolics (0.26-fold), and flavonoids (0.26-fold) compared to the 0% PA. The 4% PA applied at 21-day and 28-day intervals remarkably improved vine and leaf growth, respectively. In conclusion, the 21-day interval of PA application significantly (p < 0.05) improved fruit fresh weight, juice weight, juice volume, press weight, °Brix, pH, salinity, total dissolved solids, electrical conductivity, and titratable acidity. Further study is necessary to assess how PA can influence the metabolites present in grape wine.
KW - Vitis vinifera
KW - biostimulant
KW - metabolite accumulation
KW - optimal application
KW - productivity
KW - pyroligneous acid
UR - http://www.scopus.com/inward/record.url?scp=85205893407&partnerID=8YFLogxK
U2 - 10.1021/acsagscitech.4c00303
DO - 10.1021/acsagscitech.4c00303
M3 - Article
AN - SCOPUS:85205893407
SN - 2692-1952
VL - 4
SP - 1014
EP - 1026
JO - ACS Agricultural Science and Technology
JF - ACS Agricultural Science and Technology
IS - 10
ER -