ABSTRACT Vines are highly responsive to agricultural management techniques, such as training systems. Three training systems, i.e., conventional, high, and double training, for the ‘Niagara Rosada’ vine were studied considering aspects related to the yield, physicochemical, and antioxidant characteristics of the grapes. The experiment was carried out during two seasons (2017 and 2018), and the vines grafted on IAC 572 Jales. The training systems did not influence the fruit production per vine and yield of the ‘Niagara Rosada’ table grape, but some improvements were observed, such as a greater number of berries per bunch in vines managed in the conventional training systems and a higher fresh mass of berries when cultivated in the high and double training systems. Grapes from the double training system had higher soluble solids contents, an important sensorial characteristic in table grapes. The high training system, in turn, provided ‘Niagara Rosada’ table grapes with a greater content of bioactive compounds (e.g., phenolic compounds, flavonoids, and anthocyanins) and antioxidant activity.

ABSTRACT This study aimed to assess the effect of rootstocks (IAC 572 and IAC 766) and potassium fertilization at different concentrations (0, 75, 150 and 300 kg·ha-1 K2O) on the phenology and thermal demand of the Niagara Rosada grapevine, and to evaluate the development of chemical traits during maturation stage. The length of the main phenological stages was recorded within two production seasons. Total thermal demand was calculated using the degree-day concept. The berries’ titratable acidity and soluble solids contents were determined during maturation. Results indicated that IAC 572 and IAC 766 rootstocks along with potassium fertilization had no influence on the phenological cycle or thermal demand of the Niagara Rosada grapevine. The production cycle lasted 144 to 148 days with thermal demands ranging from 1,465.2 to 1,615.1 degree-days. For better grape quality, i.e., with a balance between soluble solids and acidity levels, it is estimated that the grape harvest is carried out around 21 to 24 days after the veraison.