Characterising retained dormant shoot attributes to support automated cane pruning on Vitis vinifera L. cv. Sauvignon Blanc

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Australian Journal of Grape and Wine Research Pub Date : 2022-05-19 DOI:10.1111/ajgw.12555

P.T.M. Epee, O.J. Schelezki, A.K. Parker, M.C.T. Trought, A. Werner, R.W. Hofmann, P. Almond, J. Fourie

{"title":"Characterising retained dormant shoot attributes to support automated cane pruning on Vitis vinifera L. cv. Sauvignon Blanc","authors":"P.T.M. Epee, O.J. Schelezki, A.K. Parker, M.C.T. Trought, A. Werner, R.W. Hofmann, P. Almond, J. Fourie","doi":"10.1111/ajgw.12555","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p>The shortage of skilled pruners portends automation as an alternative. To train an Artificial Intelligence (AI) system in cane pruning, the attributes of grapevine dormant shoots were characterised.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>Eight attributes of dormant shoots, diameter, length, vertical and horizontal distance, node number, internode length, origin and position relative to bottom fruiting wire, were measured prior to and after pruning. Vine canopies were modified according to a 5 [total node numbers on canes: 10, 20, 30, 40, 50] × 3 [total node numbers on spurs: 1, 2, 3] factorial design. Compared to non-retained dormant shoots, retained dormant shoots were thicker (9.2 ± 0.07 mm), longer (104.7 ± 0.93 cm), close to the vine trunk (11.4 ± 0.65 cm) and below the bottom fruiting wire (83.2 ± 0.54 cm). Spurs had the shortest horizontal (9.8 ± 0.93 cm) and vertical (77.8 ± 0.7 cm) distance, originating from the vine head, base nodes and first nodes of old canes and old spurs. Modifying the vine canopy via increased node numbers had a significant effect on all retained dormant shoot attributes (<i>P</i> < 0.05) except on the position relative to the bottom fruiting wire.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Cane pruning in commercial vineyards is consistent and follows rules based on viticulture knowledge. Retained, non-retained dormant shoots, canes and spurs exhibit distinct attributes useful in quantifying, assessing and modelling cane pruning.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p>Data and knowledge from the research are currently being used in modelling and training AI cane-pruning algorithms.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"508-520"},"PeriodicalIF":2.5000,"publicationDate":"2022-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12555","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12555","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1

Abstract

Background and Aims

The shortage of skilled pruners portends automation as an alternative. To train an Artificial Intelligence (AI) system in cane pruning, the attributes of grapevine dormant shoots were characterised.

Methods and Results

Eight attributes of dormant shoots, diameter, length, vertical and horizontal distance, node number, internode length, origin and position relative to bottom fruiting wire, were measured prior to and after pruning. Vine canopies were modified according to a 5 [total node numbers on canes: 10, 20, 30, 40, 50] × 3 [total node numbers on spurs: 1, 2, 3] factorial design. Compared to non-retained dormant shoots, retained dormant shoots were thicker (9.2 ± 0.07 mm), longer (104.7 ± 0.93 cm), close to the vine trunk (11.4 ± 0.65 cm) and below the bottom fruiting wire (83.2 ± 0.54 cm). Spurs had the shortest horizontal (9.8 ± 0.93 cm) and vertical (77.8 ± 0.7 cm) distance, originating from the vine head, base nodes and first nodes of old canes and old spurs. Modifying the vine canopy via increased node numbers had a significant effect on all retained dormant shoot attributes (P < 0.05) except on the position relative to the bottom fruiting wire.

Conclusions

Cane pruning in commercial vineyards is consistent and follows rules based on viticulture knowledge. Retained, non-retained dormant shoots, canes and spurs exhibit distinct attributes useful in quantifying, assessing and modelling cane pruning.

Significance of the Study

Data and knowledge from the research are currently being used in modelling and training AI cane-pruning algorithms.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

研究了保留休眠梢的特性，以支持葡萄的自动修剪。白苏维浓

背景与目的熟练修理工的短缺预示着自动化将成为一种替代方案。为了训练人工智能(AI)系统进行甘蔗修剪，对葡萄休眠芽的属性进行了表征。方法与结果在修剪前后测定了休眠芽的直径、长度、纵横距离、节数、节间长度、起始点和相对于底实线的位置等8个属性。根据5[藤上总节点数:10、20、30、40、50]× 3[刺上总节点数:1、2、3]的析因设计对藤冠层进行修改。与未保留的休眠枝条相比，保留的休眠枝条较粗(9.2±0.07 mm)，较长(104.7±0.93 cm)，靠近树干(11.4±0.65 cm)，低于下实线(83.2±0.54 cm)。马刺水平距离(9.8±0.93 cm)和垂直距离(77.8±0.7 cm)最短，起源于老藤和老马刺的藤头、基节和第一节。通过增加节数改造藤蔓冠层对除相对于底实线位置外的所有休眠梢属性均有显著影响(P < 0.05)。结论商业葡萄园的甘蔗修剪是一致的，遵循以葡萄栽培知识为基础的规律。保留的，非保留的休眠芽，藤和马刺表现出不同的属性在量化，评估和模拟甘蔗修剪有用。该研究的数据和知识目前正在用于建模和训练人工智能修剪算法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.