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Envisaged photo-selective effects, as reported for kiwi and grapevine, of white, red–white, red–black and green–black hailnets were investigated in apple cvs ‘Pinova’ and ‘Fuji Kiku 8’ near Bonn, Germany in 2007; uncovered trees served as control. Light transmission of green or red hailnets peaked at 490–610 nm (green) or above 610 nm (red–orange), was reduced by ca. 12% or 14% by white or red–white, respectively, and by 18% or 20% by red–black and green–black hailnets. Air temperature under coloured hailnets was decreased by an averaged 1.3 °C and humidity increased by 2–5% rh. The peel of apples under coloured hailnets contained more chlorophyll (NDVIndex), but 4–5–fold less anthocyanin (NAIndex). The greater sugar (up to 0.7 g/100 g TSS) and acid content, i.e. the better fruit quality and consistent taste (sugar: acid ratio), the firmer fruit (by up to 0.6 or 0.8 g/100 g TSS in ‘Fuji’ or ‘Pinova’) with advanced starch breakdown and improved colouration (NAI) under the red–white and white hailnets was attributed to more light than under the red–black and green–black hailnets; hence, white hailnets appear a compromise to obtain good quality and healthy fruit and still protect the plants against sunburn and adverse weather conditions such as hail.
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