Mechanical Cane Pruning and Crop Adjustment Decreases Labor Costs and Maintains Fruit Quality in New York ‘Concord’ Grape Production

Abstract

Four pruning techniques were evaluated from 1999 to 2003 in a commercial ‘Concord’ (Vitis labruscana) vineyard in Westfield, NY. Manual pruning, mechanical pruning with manual pruning follow-up, mechanical pruning with fruit thinning, and minimal pruning with fruit thinning averaged a 2.4-fold difference in retained nodes per vine. Treatments with crop adjustment required fruit thinning in 3 of 5 years to maintain an acceptable crop size. Manually pruned vines, mechanically pruned vines with manual follow-up pruning, and mechanically pruned vines with crop adjustment had similar yields, juice soluble solids, lignified periderm, juice color, juice titratable acidity, and juice pH in 4 of 5 years. Minimally pruned vines tended to have slightly higher yield and lower juice soluble solids, color, and titratable acidity in 3 of 5 years. Pruning system cost estimates indicated a 56% and 80% cost reduction per acre when comparing manual pruning with mechanical pruning plus manual follow-up or mechanical pruning plus mechanical fruit thinning, respectively. These results support two commercially acceptable and sustainable pruning management options for New York ‘Concord’ grape production.