Nondestructive estimation of leaf chlorophyll content in grapes

Mark Steele, Anatoly A. Gitelson, Donald Rundquist

Research output: Contribution to journalArticle

28 Scopus citations

Abstract

Leaf chlorophyll content provides valuable information about the physiological status of plants, and there is a need for accurate, efficient, practical methodologies to estimate this biophysical parameter. Reflectance measurement is a means of quickly and nondestructively assessing, in situ, the chlorophyll content in leaves. The objective of this study was to develop a precise, efficient, nondestructive technique to estimate leaf total chlorophyll (Chl) content in grapes. A relationship was established between Chl content and the red-edge chlorophyll index, based on reflectances in the red-edge (710-720 nm) and near-infrared (755-765 nm) spectral ranges, and the algorithm for Chl retrieval was calibrated. The accuracy of Chl prediction using an independent data set, containing sampled leaves from three field-grown grape cultivars (Edelweiss, Saint Croix, and DeChaunac), was evaluated with no re-parameterization (adjustment of the coefficients) after initial calibration. Although Chl in the validation data set was widely variable, from 3 to 506 mg m-2, the calibrated algorithm was capable of accurately predicting grape leaf Chl with RMSE <30 mg m-2. Such an approach has potential for developing simple hand-held field instrumentation for accurate nondestructive Chl estimation and in analyzing digital airborne or satellite imagery to assist in vineyard management decision making.

Original languageEnglish (US)
Pages (from-to)299-305
Number of pages7
JournalAmerican Journal of Enology and Viticulture
Volume59
Issue number3
Publication statusPublished - Sep 23 2008

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Keywords

  • Chlorophyll
  • Grapes
  • Leaves
  • Nondestructive
  • Reflectance

ASJC Scopus subject areas

  • Food Science
  • Horticulture

Cite this

Steele, M., Gitelson, A. A., & Rundquist, D. (2008). Nondestructive estimation of leaf chlorophyll content in grapes. American Journal of Enology and Viticulture, 59(3), 299-305.