O objetivo deste trabalho foi elaborar um modelo de previsão da fenologia de cultivares de videira (Bordô, Cabernet Sauvignon, Moscato Embrapa, Paulsen 1103, SO4 e IAC 572) com uso de tratamento de água quente. O tratamento térmico com água quente consistiu de combinações de três temperaturas (50, 53 e 55°C) com três intervalos de tempo (30, 45 e 60 min), com ou sem hidratação prévia por 30 min. Após os tratamentos, as estacas foram plantadas a campo e seu desenvolvimento fenológico foi avaliado por dois meses. As seis cultivares estudadas apresentaram respostas distintas quanto à influência dos fatores temperatura e tempo, mas não diferiram significativamente quanto à hidratação. Foi possível desenvolver um modelo matemático para uso do tratamento de água quente em estacas de videira, baseado no desenvolvimento fenológico ( $y_{fenologia} = 48, 268 - 0, 811 x_{1} - 0, 058 x_{2}$ ) e validado com as variáveis brotação e emissão de raízes. Recomenda-se, a partir do modelo desenvolvido, que o tratamento de água quente seja aplicado na faixa de temperatura entre 48 e 51°C para estacas de todas as cultivares.

Termos para indexação:
Vitis; tratos culturais; fruticultura; doenças de tronco da videira; produção de mudas; desenvolvimento vegetativo

Autoria

Sabrina Lerin

Universidade Federal de Pelotas, Campus Universitário Capão do Leão, s/no, CEP 96900-010 Capão do Leão, RS, Brazil. E-mail: sabrinalerin@gmail.com, mello.farias@ufpel.edu.brUniversidade Federal de PelotasBrazilCapão do Leão, RS, BrazilUniversidade Federal de Pelotas, Campus Universitário Capão do Leão, s/no, CEP 96900-010 Capão do Leão, RS, Brazil. E-mail: sabrinalerin@gmail.com, mello.farias@ufpel.edu.br

Daniel Santos Grohs

Embrapa Uva e Vinho, Rua Livramento, no 515, Caixa Postal 130, CEP 95701-008 Bento Gonçalves, RS, Brazil. E-mail: daniel.grohs@embrapa.br, marcos.botton@embrapa.brEmbrapa Uva e VinhoBrazilBento Gonçalves, RS, BrazilEmbrapa Uva e Vinho, Rua Livramento, no 515, Caixa Postal 130, CEP 95701-008 Bento Gonçalves, RS, Brazil. E-mail: daniel.grohs@embrapa.br, marcos.botton@embrapa.br

Marcus André Kurtz Almança

Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves, Avenida Osvaldo Aranha, no 540, Juventude da Enologia, CEP 95700-206 Bento Gonçalves, RS, Brazil. E-mail: marcus.almanca@bento.ifrs.edu.brInstituto Federal de Educação, Ciência e Tecnologia do Rio Grande do SulBrazilBento Gonçalves, RS, BrazilInstituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves, Avenida Osvaldo Aranha, no 540, Juventude da Enologia, CEP 95700-206 Bento Gonçalves, RS, Brazil. E-mail: marcus.almanca@bento.ifrs.edu.br

Marcos Botton

Paulo Mello-Farias

José Carlos Fachinello
(4) In memoriam.

(4)
In memoriam.

SCIMAGO INSTITUTIONS RANKINGS

Tabelas | Fórmulas

Tabelas (4)
Fórmulas (17)

Thumbnail

Table 1.
Effects of temperature and time of hot water treatment on the phenology of six grapevine (Vitis spp.) cultivars subjected or not to previous hydration⁽¹⁾.

Thumbnail

Table 2.
Effect of temperature and time of hot water treatment on the sprouting⁽¹⁾ of six grapevine (Vitis spp.) cultivars subjected or not to previous hydration.

Thumbnail

Table 3.
Effect of temperature and time of hot water treatment on the root emission⁽¹⁾ of six grapevine (Vitis spp.) cultivars subjected or not to previous hydration.

Thumbnail

Table 4.
Comparison between the use and not of hydration (H) for three variables, as well as between the six grapevine (Vitis spp.) cultivars evaluated.

Thumbnail

Table 1. Effects of temperature and time of hot water treatment on the phenology of six grapevine (Vitis spp.) cultivars subjected or not to previous hydration⁽¹⁾.

Hydration	Cultivar	Coefficient (b₁)	CI (b₁)	CI (b₁)	Coefficient (b₂)	CI (b₂)	CI (b₂)	Coefficient (a)	CI (a)	CI (a)	r-value	Σ	Durbin-Watson
Hydration	Cultivar	Temperature (°C)	Lower	Upper	Time	Lower	Upper	Constant	Lower	Upper	r-value	Σ	Durbin-Watson
Without	Bordô	-0.450**	-0.592	-0.308	ns	-	-	26.549**	19.003	34.096	0.48	1.693	1.426
	Moscato Embrapa	-0.797**	-1.053	-0.540	ns	-	-	47.672**	34.059	61.285	0.48	3.148	1.551
	Cabernet Sauvignon	-0.627**	-0.822	-0.432	-0.083**	-0.116	-0.051	41.134**	30.780	51.488	0.60	2.230	1.816
	Paulsen 1103	-0.578**	-0.790	-0.366	-0.037*	-0.072	-0.001	35.153**	23.942	46.363	0.45	2.572	1.637
	SO4	-1.485**	-1.749	-1.220	-0.065**	-0.109	-0.021	86.069**	71.968	100.171	0.70	3.262	1.784
	IAC 572	-0.853**	-1.028	-0.679	-0.045**	-0.071	-0.019	50.250**	40.772	59.728	0.66	1.918	1.163
With	Bordô	-0.183*	-0.320	-0.047	ns	-	-	12.559**	5.211	19.907	0.27	1.663	1.372
	Moscato Embrapa	-0.952**	-1.245	-0.659	-0.071**	-0.121	-0.022	57.220**	41.566	72.874	0.51	3.597	1.921
	Cabernet Sauvignon	-0.495**	-0.747	-0.242	-0.057*	-0.098	-0.015	33.359*	20.042	46.676	0.42	2.816	1.342
	Paulsen 1103	-1.031**	-1.288	-0.773	ns	-	-	59.496**	45.822	73.169	0.57	3.182	1.472
	SO4	-1.422**	-1.679	-1.166	ns	-	-	80.073**	66.428	93.718	0.69	3.136	1.676
	IAC 572	-0.862**	-1.157	-0.567	ns	-	-	49.682**	33.870	65.495	0.56	2.691	1.013

⁽¹⁾CI, confidence interval of the coefficient; and Σ, standard error. Equations based on yi=a+b1x1+b2x2 , in which yi is the variable; a is the constant coefficient; b₁ is the temperature coefficient; and b₂ is the time coefficient. Overall average equation: yphenology=48.268−0.811x1−0.058x2 . * and **Significant by the p-value at 5 and 1% probability, respectively. ^nsNonsignificant.

Table 2. Effect of temperature and time of hot water treatment on the sprouting⁽¹⁾ of six grapevine (Vitis spp.) cultivars subjected or not to previous hydration.

Hydration	Cultivar	Coefficient (b₁)	CI (b₁)	CI (b₁)	Coefficient (b₂)	CI (b₂)	CI (b₂)	Coefficient (a)	CI (a)	CI (a)	r-value	Σ	Durbin-Watson
Hydration	Cultivar	Temperature (°C)	Lower	Upper	Time	Lower	Upper	Constant	Lower	Upper	r-value	Σ	Durbin-Watson
Without	Bordô	-0.053**	-0.073	-0.032	ns	-	-	2.824**	1.727	3.921	0.39	0.257	0.538
	Moscato Embrapa	-0.105**	-0.134	-0.076	-0.006*	-0.011	-0.001	6.039**	4.492	7.586	0.54	0.359	1.003
	Cabernet Sauvignon	-0.085**	-0.116	-0.054	-0.010**	-0.015	-0.005	5.167**	3.524	6.810	0.52	0.363	1.166
	Paulsen 1103	-0.069**	-0.093	-0.044	-0.005*	-0.009	-0.001	3.960**	2.657	5.263	0.45	0.305	0.872
	SO4	-0.155**	-0.185	-0.125	ns	-	-	8.739**	7.148	10.330	0.66	0.368	0.968
	IAC 572	-0.091**	-0.122	-0.060	ns	-	-	4.951**	3.300	6.601	0.53	0.304	1.147
With	Bordô	-0.018*	-0.031	-0.005	ns	-	-	0.952*	0.260	1.643	0.22	0.162	1.352
	Moscato Embrapa	-0.096**	-0.128	-0.064	-0.006*	-0.011	-0.000	5.588**	3.861	7.314	0.46	0.404	0.955
	Cabernet Sauvignon	-0.039*	-0.076	-0.002	-0.008*	-0.014	-0.001	2.680*	0.708	4.652	0.28	0.433	1.014
	Paulsen 1103	-0.110**	-0.139	-0.082	-0.005*	-0.010	-0.000	6.263**	4.770	7.756	0.56	0.348	0.932
	SO4	-0.153**	-0.182	-0.124	ns	-	-	8.440**	6.895	9.986	0.66	0.358	0.861
	IAC 572	-0.091**	-0.122	-0.060	ns	-	-	4.899**	3.259	6.540	0.53	0.302	0.891

⁽¹⁾Refers to the number of sprouting cuttings. CI, confidence interval of the coefficient; and Σ, standard error. Equations based on yi=a+b1x1+b2x2 , in which yi is the variable; a is the constant coefficient; b₁ is the temperature coefficient; and b₂ is the time coefficient. * and **Significant by the p-value at 5 and 1% probability, respectively. ^nsNonsignificant.

Table 3. Effect of temperature and time of hot water treatment on the root emission⁽¹⁾ of six grapevine (Vitis spp.) cultivars subjected or not to previous hydration.

Hydration	Cultivar	Coefficient (b₁)	CI (b₁)	CI (b₁)	Coefficient (b₂)	CI (b₂)	CI (b₂)	Coefficient (a)	CI (a)	CI (a)	r-value	Σ	Durbin- Watson
Hydration	Cultivar	Temperature (°C)	Lower	Upper	Time	Lower	Upper	Constant	Lower	Upper	r-value	Σ	Durbin- Watson
Without	Bordô	ns	-	-	ns	-	-	ns	-	-	-	-	-
	Moscato Embrapa	-0.105**	-0.134	-0.076	-0.006*	-0.011	-0.001	6.039**	4.492	7.586	0.54	0.359	1.003
	Cabernet Sauvignon	-0.076**	-0.105	-0.046	-0.007*	-0.011	-0.002	4.464**	2.890	6.038	0.46	0.348	1.136
	Paulsen 1103	-0.069**	-0.093	-0.044	-0.005*	-0.009	-0.001	3.960**	2.657	5.263	0.45	0.305	0.872
	SO4	-0.155**	-0.185	-0.125	ns	-	-	8.739**	7.148	10.330	0.66	0.368	0.968
	IAC 572	-0.091**	-0.122	-0.060	ns	-	-	4.951**	3.300	6.601	0.53	0.304	0.895
With	Bordô	ns	-	-	ns	-	-	ns	-	-	-	-	-
	Moscato Embrapa	-0.096**	-0.128	-0.064	-0.006*	-0.011	-0.000	5.588**	3.861	7.314	0.46	0.404	1.041
	Cabernet Sauvignon	ns	-	-	ns	-	-	1.541*	0.141	2.941	0.23	0.307	1.124
	Paulsen 1103	-0.111**	-0.138	-0.083	-0.005*	-0.010	-0.000	6.269**	4.787	7.752	0.57	0.347	0.932
	SO4	-0.153**	-0.182	-0.124	ns	-	-	8.440**	6.895	9.986	0.66	0.358	0.973
	IAC 572	-0.091**	-0.122	-0.060	ns	-	-	4.899**	3.259	6.540	0.53	0.302	1.143

⁽¹⁾Refers to the number of cuttings with roots. CI, confidence interval of the coefficient; and Σ, standard error. Equations based on yi=a+b1x1+b2x2 , in which yi is the variable; a is the constant coefficient; b₁ is the temperature coefficient; and b₂ is the time coefficient. * and **Significant by the p-value at 5 and 1%, probability, respectively. ^nsNonsignificant.

Table 4. Comparison between the use and not of hydration (H) for three variables, as well as between the six grapevine (Vitis spp.) cultivars evaluated.

Variable	Cultivar	a⁽¹⁾ ± Σ		T-test⁽²⁾ (p<0.05)	General average equation⁽³⁾	Σ	Control (y) ± Σ	Temperature (x) (ºC)			T-test⁽⁴⁾ (p<0.05)
Variable	Cultivar	With H	Without H	T-test⁽²⁾ (p<0.05)	General average equation⁽³⁾	Σ	Control (y) ± Σ	Minimum	Average	Maximum	T-test⁽⁴⁾ (p<0.05)
Phenology	Bordô	3±1.7	4±1.7	1.000^ns	$19.554 - 0.316 x_{1}$	1.7	2.3±0.9	51	54	57	0.559^ns
	Cabernet Sauvignon	7±2.8	7±2.2	0.735^ns	$37.246 - 0.561 x_{1} + 0.070 x_{2}$	3.4	7.9±1.0	47	49	50
	Moscato Embrapa	7±3.6	8±3.1	0.844^ns	$52.446 - 0.874 x_{1} - 0.071 x_{2}$	2.5	7.3±1.1	48	49	50
	Paulsen 1103	8±3.2	5±2.6	0.785^ns	$47.324 - 0.804 x_{1} - 0.037 x_{2}$	2.9	7.2±1.4	47	48	50
	SO4	9±3.1	10±3.3	0.934^ns	$83.071 - 1.453 x_{1} - 0.065 x_{2}$	3.2	7.6±1.2	50	51	52
	IAC 572	7±2.7	6±1.9	1.000^ns	$49.966 - 0857 x_{1} - 0.045 x_{2}$	2.3	10.0±1.0	44	45	46
Sprouting	Bordô	0.05±0.2	0.17±0.3	0.631^ns	$1.888 - 0.035 x_{1}$	0.2	0.30±0.11	42	45	49	0.506^ns
	Cabernet Sauvignon	1.15±0.4	0.45±0.4	1.000^ns	$3.923 - 0.062 x_{1} - 0.009 x_{2}$	0.4	0.69±0.11	46	48	50
	Moscato Embrapa	0.61±0.4	0.61±0.4	1.000^ns	$5.813 - 0.100 x_{1} - 0.006 x_{2}$	0.4	0.62±0.12	49	50	51
	Paulsen 1103	0.61±0.3	0.36±0.3	1.000^ns	$5.111 - 0.089 x_{1} - 0.005 x_{2}$	0.3	0.59±0.12	48	49	51
	SO4	0.79±0.4	0.99±0.4	1.000^ns	$8.589 - 0.154 x_{1}$	0.4	0.59±0.12	51	52	53
	IAC 572	0.35±0.3	0.40±0.3	1.000^ns	$4.925 - 0.091 x_{1}$	0.3	0.70±0.15	45	46	48
Root emission	Bordô	0⁽⁵⁾	0	-	-	-	-	-	-	-	-
	Cabernet Sauvignon	0.11±0.03	0.45±0.3	0.148^ns	$4.464 - 0.076 x_{1} - 0.007 x_{2}$	0.4	0.69±0.11	45	47	49	0.619^ns
	Moscato Embrapa	0.61±0.4	0.61±0.4	1.000^ns	$5.813 - 0.100 x_{1} - 0.006 x_{2}$	0.4	0.62±0.12	49	50	51
	Paulsen 1103	0.57±0.3	0.36±0.3	1.000^ns	$5.114 - 0.090 x_{1} - 0.005 x_{2}$	0.3	0.59±0.12	47	49	50
	SO4	0.79±0.4	0.99±0.4	1.000^ns	$8.589 - 0.154 x_{1}$	0.4	0.59±0.12	51	52	53
	IAC 572	0.35±0.3	0.40±0.3	1.000^ns	$4.925 - 0.091 x_{1}$	0.3	0.70±0.15	45	46	48

⁽¹⁾Measure of each variable. ⁽²⁾T-test, comparison with and without hydration, in the lines, for each cultivar, for each variable. ⁽³⁾General average equation for each cultivar. ⁽⁴⁾T-test, comparison between cultivars, in the columns, for each variable response. ⁽⁵⁾Average value. Σ, standard error; and z, fixed time of 30 min. Equations based on yi=a+b1x1+b2x2 , in which yi is the variable; a is the constant coefficient; b₁ is the temperature coefficient; and b₂ is the time coefficient. ^nsNonsignificant.

19.554 - 0.316 x_{1}

37.246 - 0.561 x_{1} + 0.070 x_{2}

52.446 - 0.874 x_{1} - 0.071 x_{2}

47.324 - 0.804 x_{1} - 0.037 x_{2}

83.071 - 1.453 x_{1} - 0.065 x_{2}

49.966 - 0857 x_{1} - 0.045 x_{2}

1.888 - 0.035 x_{1}

3.923 - 0.062 x_{1} - 0.009 x_{2}

5.813 - 0.100 x_{1} - 0.006 x_{2}

5.111 - 0.089 x_{1} - 0.005 x_{2}

8.589 - 0.154 x_{1}

4.925 - 0.091 x_{1}

4.464 - 0.076 x_{1} - 0.007 x_{2}

5.813 - 0.100 x_{1} - 0.006 x_{2}

5.114 - 0.090 x_{1} - 0.005 x_{2}

8.589 - 0.154 x_{1}

4.925 - 0.091 x_{1}

Como citar

copiar

Embrapa Secretaria de Pesquisa e Desenvolvimento; Pesquisa Agropecuária Brasileira Caixa Postal 040315, 70770-901 Brasília DF Brazil, Tel. +55 61 3448-1813, Fax +55 61 3340-5483 - Brasília - DF - Brazil
E-mail: pab@embrapa.br

Acompanhe os números deste periódico no seu leitor de RSS

Versão para download de PDF

PDF

Inglês

Versões e tradução automática

Versão original do texto

English

Tradução automática

Google Translator
Microsoft Translator

Como citar

RIS

BIBTEX

Outros formatos de citação e exportação:

SciELO - Scientific Electronic Library Online
Rua Dr. Diogo de Faria, 1087 – 9º andar – Vila Clementino 04037-003 São Paulo/SP - Brasil
E-mail: scielo@scielo.org

Leia a Declaração de Acesso Aberto

Métricas

Mensagem

[1] (4)
In memoriam.