Abstract Background and Aims: Near infrared (NIR) spectroscopy techniques are not only used for a variety of physical and chemical analyses in the food industry, but also in remote sensing studies as tools to predict plant water status. In this study, NIR spectroscopy was evaluated as a method to estimate water potential of grapevines. Methods and Results: Cabernet Sauvignon, Chardonnay and Shiraz leaves were scanned using an Integrated Spectronic (300–1100 nm) or an ASD FieldSpec® 3 (Analytical Spectral Devices, Boulder, Colorado, USA) (350–1850 nm) spectrophotometer and then measured to obtain midday leaf water potential using a pressure chamber. On the same shoot, the leaf adjacent the one used for midday leaf water potential measurement was used to measure midday stem water potential. Calibrations were built and NIR showed good prediction ability (standard error in cross validation (SECV) <0.24 MPa) for stem water potential for each of the three grapevine varieties. The best calibration was obtained for the prediction of stem water potential in Shiraz (R = 0.92 and a SECV = 0.09 MPa). Conclusion: Differences in the NIR spectra were related to the leaf surface from which the spectra were collected, and this had an effect on the accuracy of the calibration results for water potential. We demonstrated that NIR can be used as a simple and rapid method to detect grapevine water status. Significance of the Study: Grapevine water potential can be measured using NIR spectroscopy. The advantages of this new approach are speed and low cost of analysis. It may be possible for NIR to be used as a non-destructive, in-field tool for irrigation scheduling.

R. DE BEI

D. COZZOLINO

W. SULLIVAN

W. CYNKAR

S. FUENTES

R. DAMBERGS

J. PECH

S. TYERMAN

Australian Journal of Grape and Wine Research

澳大利亚葡萄和葡萄酒研究杂志提供了一个交流有关葡萄栽培、酿酒学和相关领域新的和重要研究的信息的论坛，旨在在世界范围内推广这些学科。该杂志发表了葡萄栽培和酿酒学所有领域的原始研究结果。这包括与葡萄酒、餐桌和干葡萄生产有关的问题；葡萄和砧木生物学、遗传学、疾病和改良；葡萄栽培实践；果汁和葡萄酒生产技术；葡萄和葡萄酒微生物学；加工、包装和投入的质量影响；葡萄酒化学；感官科学和消费者偏好；葡萄和葡萄酒生产对环境的影响。也可以考虑与其他发酵或蒸馏饮料相关的研究。除了完整的研究论文和评论文章外，还可以发表简短的研究或技术论文，展示从完整研究中获得的新的和高度热门的信息（即非初步数据）。包括研讨会和会议记录的专题和补充问题将定期出现。

The Australian Journal of Grape and Wine Research serves as a vital platform for the exchange of significant research findings in the fields of viticulture and oenology, aiming to promote these disciplines globally. The journal publishes original research results across all areas of viticulture and oenology, including issues related to the production of wine, table grapes, and dried grapes; the biology, genetics, diseases, and improvement of grapevines and rootstocks; viticultural practices; juice and wine production technologies; microbiology of grapes and wine; the impact of processing, packaging, and inputs on quality; wine chemistry; sensory science and consumer preferences; and the environmental effects of grape and wine production. The journal also welcomes research related to other fermented or distilled beverages. In addition to full research articles and review papers, brief research or technical papers showcasing new and highly relevant information derived from complete studies (i.e., non-preliminary data) will also be considered for publication. Themed and supplementary issues, including proceedings from workshops and conferences, will be published regularly.

《Australian Journal of Grape and Wine Research》是一个专注于葡萄栽培、酿酒学及相关领域的重要研究成果交流平台，旨在全球范围内推广这些学科。该杂志发表与葡萄栽培和酿酒学各个领域相关的原创研究成果，包括葡萄酒、餐桌葡萄和干葡萄的生产问题；葡萄及其砧木的生物学、遗传学、疾病及改良；葡萄栽培实践；果汁和葡萄酒的生产技术；葡萄和葡萄酒的微生物学；加工、包装及投入对质量的影响；葡萄酒化学；感官科学及消费者偏好；以及葡萄和葡萄酒生产对环境的影响。此外，杂志也欢迎与其他发酵或蒸馏饮料相关的研究。除了完整的研究论文和评论文章外，简短的研究或技术论文也会被考虑发表，以展示从完整研究中获得的新颖和热门信息（即非初步数据）。专题和补充问题将定期刊登，包括研讨会和会议记录。

Category	Quartile
农林科学	3
农林科学, 园艺	2
农林科学, 食品科技	3

Non-destructive measurement of grapevine water potential using near infrared spectroscopy

ivySCI AI Smartly Parses PDF, Answers Researchers' Questions, and Helps You Understand Papers in Seconds

Journal Info