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The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
The new Boeing 787 Dreamliner can carry about 250 passengers. This blog was viewed about 1,700 times in 2012. If it were a Dreamliner, it would take about 7 trips to carry that many people.
Communication paper published at the Wine and Viticulture Journal (November – December 2012 issue).
Link to paper: Fuentes-NovDec12WVJ
The following papers will be presented at the IX International Symposium on Grapevine Physiology and Biotechnology to be held in La Serena – Chile from the 21st to the 26th of April 2013. These papers are a common effort from The Vineyard of the Future members from Australia, Spain and Chile.
1) Using Infrared Thermal Images To Detect Smoke Contamination For Different Grapevine Cultivars.
S. Fuentes, R. De Bei, K. Wilkinson, R Ristic and S.D. Tyerman
Link to abstract: IR smoke
2) Infrared Thermal Images Of Grapevines: From Manual to Complete Automated Analysis.
C. Poblete-Echeverria, S. Fuentes, R. De Bei, MP Diago , S. Ortega-Farias and J. Tardaguila
Link to abstract: IR analysis
3) Using smartphones and tablet PCs for canopy architecture assessment to upscale physiological parameters: LAICanopy© App.
S. Fuentes, R. De Bei and S.D. Tyerman.
Link to abstract: AppLAI
A robot prototype for vineyard labor and vine-to-vine care
“Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel”
Marcos Bondada (University of Adelaide – INTA Argentina); Victor Sadras (SARDI) and
Sigfredo Fuentes (University of Adelaide – University of Melbourne)
Australian Journal of Grape and Wine Research.
This paper show results of the effect of elevated temperature on the dynamics of berry cell death and shrivel for two varieties: Shiraz and Chardonnay.
These two varieties have contrasting dynamics of berry cell death and shrivel. The first can reach important levels of Shrivel at harvest with moderate mesocarp cell death in berries, while Chardonnay reaches high levels of cell death with minimal shrivelling symptoms.
Figure 1: Differences between Shiraz and Chardonnay in cell death and shrivel. Bright sections of the mesocarp corresponds to living tissue and dark areas to dead tissue. Images obtained using FDA stain (Fuentes et al. 2010).
Elevated temperature accelerated both mesocarp cell death and berry shrivelling in Shiraz and accelerated mesocarp cell death but had no impact on shrivel in Chardonnay. Mesocarp cell death seems necessary but not sufficient to explains berry shrivelling. Awareness of functional links between berry shrivel and mesocarp cell death, and the environmental modulation of these traits would likely contribute to management practices that could reduce the severity of shrivel in a context of warmer conditions.
Figure 2: Time-trajectory of mesocarp cell death. for Shiraz berries in the study of Tilbrook and Tyerman (2008). The bilateral model fitted to the data (eq. 2) has three biologically relevant parameters: (the onset of rapid cell death), b1 (slope before the onset) and b2 (slope after the onset).