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…

In line monitoring of red wine fermentations using ir spectrospcopy

There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques (Helmdach et al., 2013).

Harvest dates – temperature relationships and thermal requirements of winegrape varieties in Greece: observed and future climate responses

Air temperature is arguably one of the most decisive factors for winegrape varieties developmental cycle, ripening potential and yield.

Oak wood influence on the organoleptic perception of red wine

Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.

WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.