The table grape 'Hongisul' with strong cold and disease resistance has high sugar, low acidity and excellent palatability. However, this grape has a problem of poor coloring. This study was carried out to improve the fruit color through leaf removal treatments in ‘Hongisul’ grapes. The leaf removal treatment involved removing 2 leaves and 4 leaves around the grape cluster at the start of veraison. The light exposure value of clusters increased 4 leaves removal clusters compared with those of the 2 leaves removal and non-treatment. However, there was no difference in the ambient temperature among the three treatments. The improved light exposure caused by leaf removal increased soluble solids content and the ratios of hunter a value (red) in the grape skins, while total acidity had decreased more in the leaf removal. These findings are expected to improve viticultural practices with the aim of producing red-colored grape.

재료 및 방법
 결과 및 고찰
  기상환경 및 적엽처리에 따른 광 환경
  적엽처리에 따른 과실 품질 및 과피 착색
 적 요
 REFERENCES

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• 정성민(국립원예특작과학원 과수과) | Sung-Min Jung
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• 고상욱(국립원예특작과학원 온난화대응농업연구센터) | Sang-Wook Koh
• 최인명(국립원예특작과학원 과수과) | In-Myung Choi