Effect of Temperature on Ontogeny of Berries of Vitis Vinifera L. cv. Cabernet Sauvignon1

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Abstract
The effect of temperature on development of ‘Cabernet Sauvignon’ berries was examined in growth cabinets beginning 3 weeks after flowering and terminating 6 weeks after the start of stage III. High temperature, 35/30°C, reduced the amount and duration of berry growth during stage I; it lengthened stage II by inhibiting the onset of stage III. Final berry size was irreversibly reduced by high temperature during stage I. The duration of stage II was also lengthened by lowering the day/night temperature during stage I from 25/20 to 18/13°C. Maximum berry size was attained most rapidly at the intermediate and most slowly at high temperature. Generally, stages I and II were more sensitive to temperature than stage III. Final berry weight was lowest at 35/30°C. The concentration of total soluble solids was low when both stages II and III were at 35/30 and high when stage I or both stages I and II were at 35/30 and subsequent growth at 18/13. Once stage III had started, temperature had little effect on berry size or total soluble solids. Acidity was highest when all stages of development were at 18/13 and was reduced by high temperature at any stage of development.

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