Next Article in Journal
Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)
Next Article in Special Issue
Cover Crop Effectiveness Varies in Cover Crop-Based Rotational Tillage Organic Soybean Systems Depending on Species and Environment
Previous Article in Journal
The Potentiality of Marine Macro-Algae as Bio-Fertilizers to Improve the Productivity and Salt Stress Tolerance of Canola (Brassica napus L.) Plants
Previous Article in Special Issue
Economic Evaluation of Biodegradable Plastic Films and Paper Mulches Used in Open-Air Grown Pepper (Capsicum annum L.) Crop
Open AccessArticle

Using Flaming as an Alternative Method to Vine Suckering

Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
*
Author to whom correspondence should be addressed.
Agronomy 2019, 9(3), 147; https://doi.org/10.3390/agronomy9030147
Received: 19 February 2019 / Revised: 14 March 2019 / Accepted: 19 March 2019 / Published: 21 March 2019
(This article belongs to the Special Issue Smart Management of Conservative, Organic and Integrated Agriculture)
Suckering is the process of removing the suckers that grapevine trunks put out in the spring. Suckering by hand is costly and time consuming and requires constant bending down, getting up and making repetitive motions. The mechanical removal of suckers with rotating scourges can damage the vine plants. Chemical suckering is a limiting factor for wine grape growers interested in sustainable and/or organic agriculture. The aim of this research was to test flaming as an alternative method to vine suckering. A three-year experiment was conducted on a 10-year-old Sangiovese vine (775 Paulsen rootstock). The treatments consisted of flame suckering at different phenological stages, hand-suckering and a no-suckered control. Data on the number of suckers, grape yield components, and grape composition were collected and analysed. The results showed that flaming significantly reduced the initial number of suckers. This effect on the suckers was highest when the main productive shoots of the vines were at the 18-19 BBCH growth stage. Flame-suckering did not affect grape yield components and grape composition. Future studies could investigate the simultaneous use of flaming for both suckering and weed control. View Full-Text
Keywords: grapevine; no-chemical; organic agriculture; sucker removal; Vitis vinifera (L.); thermal grapevine; no-chemical; organic agriculture; sucker removal; Vitis vinifera (L.); thermal
Show Figures

Figure 1

MDPI and ACS Style

Martelloni, L.; Raffaelli, M.; Frasconi, C.; Fontanelli, M.; Peruzzi, A.; D’Onofrio, C. Using Flaming as an Alternative Method to Vine Suckering. Agronomy 2019, 9, 147.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop