Effect of severity of balance pruning and green pruning on some physiological, ‎qualitative and yield traits of table grape (Vitis vinifera L. cv. Yaghouti) in the Sistan ‎region

In order to increase the quantitative and qualitative yield of Yaghooti grapes and transfer the technical knowledge of pruning to farmers the experiment was conducted in the Sistan region.  This research was conducted as a factorial experiment based on a randomized complete block design with three replications. Four levels of balance pruning intensity including; control or local custom, 60+10, 40+10, and 20+10 considered as the first factor, and four levels of green pruning intensity including; control or local custom (G1), pruning of green branches from above eight leaves on the last cluster (G2), pruning of unproductive branches + green branches from above eight leaves on the last cluster (G3) and pruning of branches without fruit from the bottom + unproductive branches + green branches from above eight leaves on the last cluster (G4) considered as the second factor. The balance pruning 20+10 increased the relative water content (RWC), bearing coefficient and soluble solids (SS) by 9.8, 44.6 and 13% compared to the control, respectively; while the traits of leaf area, fruit juice acidity (FJA) and the number of days to maturity (NDM) decreased by 13.6, 12.8 and 17.3% compared to the control, respectively. In addition, pruning of G4 increased the RWC and SS by 11.2 and 12% compared to the control, respectively; but decreased the traits of leaf area, FJA and the NDM by 19.7, 5.3 and 19.2% compared to the control, respectively. Interaction of balance pruning 20+10 and G4 led to increase the bud break, cluster coloring and yield by 33, 38.6 and 14.2% compared to the control, respectively. In general, the results showed that balance pruning 20+10 along with pruning of G4 increased yield by 47.4% compared to the control.