Terroir 2004 banner
IVES 9 IVES Conference Series 9 Pro-active management of grapevine trunk diseases by means of sanitation in nurseries

Pro-active management of grapevine trunk diseases by means of sanitation in nurseries

Abstract

Several trunk diseases cause decline and premature dieback of grapevines. In vineyards, these pathogens gain entry into plants through unprotected wounds. Wounds are also frequently infected during the propagation stages. The pathogens survive in infected plants in a latent form and cause disease in older grapevines or in plants that are subjected to stress. No curative management strategies are known and disease prevention strategies focus on the protection of wounds in nurseries and vineyards. The aim of this study was to determine the effect of different chemical and biological sanitising treatments of propagation material on infection of trunk disease pathogens.
Rootstocks (101-14 Mgt) and grafts (Shiraz) were drench-treated in captan, benomyl, bronocide, Sporekill, Bio-sterilizer, chinosol and Trichoflow prior to cold storage (1 h drench), prior to grafting (10 min drench) and prior to planting (5 s dip). Vines were bench-grafted by hand or Omega machine and cold or hot callused, respectively. For the hand-grafted treatment, half the number of plants was grafted with sterilised hands on sterilised tables, while the other half was grafted under standard conditions (dirty hands and tables). The treated, grafted rootstocks were planted in a field nursery in Wellington and grown for 7-8 months before it was uprooted. Take percentages, root and shoot mass, as well as the incidence of Botryosphaeria, Cylindrocarpon, Phomopsis, Phaeomoniella + Phaeoacremonium spp., total pathogen and Trichoderma in graft unions and basal ends of rootstocks of uprooted vines were determined.
Take percentages for most treatments did not differ significantly. None of the treatments impacted negatively on vine growth. Benomyl, Sporekill, captan and bronocide were consistently most effective in reducing the incidence of pathogens in the graft union and in the basal end of the rootstock. Bronocide did, however, cause a reduction in take percentage. Trichoflow, chinosol and Bio-sterilizer were not as effective and marginal to no reductions were observed. Significantly more Petri disease causing pathogens were isolated from the graft unions of cold callus vines, compared to the hot callus vines. This might be attributed to the bigger grafting wounds (hand grafted vs. Omega bench grafted), and might also indicate that these pathogens infect graft union wounds during the propagation process.
By isolating important trunk disease causing pathogens from the graft unions and basal ends of rootstocks of certified nursery vines, this study has clearly showed that sanitation practices during the propagation process is of utmost importance. Benomyl, Sporekill and captan provided the best protection against trunk disease pathogens. However, integrated treatment strategies with environmentally safe products should be considered in order to comply with environmental laws.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

P.H. Fourie (1) and F Halleen (2)

(1) Department of Plant Pathology, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa
(2) Disease Management, ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa

Contact the author

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

Climate effect on ripening process in Vitis vinifera, L. cv. Cencibel

A seven years survey (2003 to 2009) has been carried out over old traditional vineyards cv. Cencibel in La Mancha region (Spain). Seven plots with more than 35 years old were sampled from veraison to harvest, measuring soluble solids (ºBaumé) and acid concentration (g/l in tartaric acid).

Montpellier vine & wine sciences (M-WineS)

The Occitanie Region is the first vine-growing area in France: 270 000 hectares of vineyard and an annual production of 15 million hectoliters. Its annual income reaches 1 900 million euros, of which 900 million euros in export.The vine and wine sector is facing many issues: inputs reduction, adaptation to climate change, maintaining the production competitiveness, digital tools integration in production and transformation processes, and the production of quality wines meeting the consumer demand.

Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.

Carbohydrate dynamics in Shiraz to determine seasonal allocation to the perennial and annual parts in respect to climatic challenges

The dynamic changes of non-structural carbohydrates (NSC) in grapevines during the growing season is driven by phenological events and environmental factors.