Colheira mecanizada de uvas em sistema de produção latada nas condições da Serra Gaúcha

Abstract

Viticulture is constantly expanding in Brazil and worldwide. As it is a very dynamic area, it demands a large amount of manpower to carry out the main activities related to cultivation. This workforce needs to be specialized; however, the reality of the sector is the lack of this to carry out the activities, with this the use of mechanization becomes an indispensable tool for the viticulturist. Considering the potential of mechanization of grape harvesting in Serra Gaúcha, the present work aims to compare two treatments, mechanical harvesting and manual harvesting, evaluating the operational performance of the harvesting machine and the potential area for harvest, as well as the quality of the grape. harvested. The work was carried out in the 2018, 2019, 2020 harvests, in the city of Nova Roma do Sul, RS. The experiment was carried out with the BRS Violeta grape variety, conducted in a Latada system. The experimental design used was in randomized blocks with four replications per treatment. The variables evaluated were: the total time to carry out the harvest in one hectare (expressed in hours), number of grapes harvested per hectare (kg/ha), number of grapes lost (kg/ha), number of leaves harvested per hectare (kg/ha) and number of unharvested grapes (kg/ha). For the quality parameters, Soluble Solids (° Brix), Titratable Acidity (% m/v in mass equivalent of tartaric acid), Ratio, Total Phenolics (mg of equivalent mass of gallic acid per 100 g of sample) were evaluated., Anthocyanins (mg of gram equivalent of cyanidin-3-glycoside per kg of sample) and juice pH. The data obtained were submitted to analysis of variance (ANOVA) at 5% significance by the t test. Mechanized harvesting was carried out in a shorter time compared to manual harvesting, but with a higher operating cost per hectare, thus requiring an amount equal to or greater than 8 hectares for the machine to be more advantageous over the lifetime of the machine. than manual harvesting. Mechanical harvesting presented a greater number of leaves harvested compared to manual harvesting, being a negative aspect at the time of receiving the fruits by the winery that will process the fruit. The fruits harvested mechanically showed a higher number of soluble solids and in relation to the titratable acidity, it was observed that the manual harvest showed higher titratable acidity than the mechanical harvest, with the other qualitative parameters being unchanged. [resumo fornecido pelo autor]