terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2023 9 Techniques to study graft union formation in grapevine

Techniques to study graft union formation in grapevine

Abstract

Context and purpose of the study – Grapevines are grown grafted in most viticultural regions. Grapevine rootstocks are either hybrids or pure species of different American Vitis spp. (particularly V. berlandieri, V. rupestris and V. riparia), which were primarily used to provide root resistance to the insect pest Phylloxera. In addition to Phylloxera resistance, grapevine rootstocks were also selected in relation their resistance to various abiotic stress conditions. Future rootstocks should have the potential to adapt viticulture to climate change without changing the characteristics of the harvested product. However, high grafting success rates are an essential prerequisite to be able to use them with all the varieties. The objective of this work is to develop quantitative techniques to characterize graft union formation in grapevine.

Material and methods – The development of grafts of different scion/rootstocks of grapevine was studied during the first few months after grafting. The quantity of callus produced (fresh and dry mass) and the mechanical strength of the graft union were quantified in five scion/rootstock combinations 5-6 weeks after grafting. The scion/rootstock combinations studied were homografts of the typical grapevine scion genotype, Vitis vinifera cv. Pinot Noir (PN), and homografts of two rootstocks, V. riparia cv. Gloire de Montpellier (RGM) and the V. berlandieri x V. rupestris cv. 140 Ruggeri, and two hetero-grafts, PN/RGM and PN/140Ru (n=27). We also used x-ray tomography to study functional xylem vessels by labelling functional vessels with the contrast agent Iohexol. This protocol was optimised in three omega grafts of V. vinifera cv. Tempranillo grafted onto the rootstock V. berlandieri x V. rupestris cv. 110 Richter. Grafts with solid and resistant graft unions were selected after one year of growth in a nursery and grown in a greenhouse until approximately 10 leaves had appeared to drive the movement of iohexol in the xylem. Scans were analyzed with the computer programs Fiji/ImageJ and Imaris.

Results – Equipment to quantify the mechanical strength of the graft union was developed and tested on different scion/rootstock combinations to determine the suitability of this technique to quantify graft union development. The quantity of callus produced at the graft interface is different between the tested genotypes and was not necessarily related to the mechanical strength of the graft union. Three-dimensional reconstruction of x-ray tomography images allowed us to visualize the vessel connections between the scion and rootstock, and this knowledge will be used to develop protocols to quantify xylem vessel connections using high-throughput methods.                   

Significance of the study – Difficulties in quantitatively phenotyping the different steps of the graft union formation have considerably delayed the identification of the genetic determinants of grafting success in all the plant species. In this study, we are developing various quantitative methods to overcome this bottleneck with the objective to be able to characterize the genetic mechanisms involved in graft union development in grapevine.

DOI:

Publication date: June 21, 2023

Issue: GiESCO 2023

Type: Article

Authors

Camboué1, G. Loupit1, A. Janoueix1, J.-P. Tandonnet1, M. Morel1, E. Marguerit1, F. Cordelières3, J. Teillon3, C. Moisy2, G. Mathieu2, A.-S. Spilmont2, S. J. Cookson1*

1EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, F-33882, Villenave d’Ornon, France
2Institut Français de la Vigne et du Vin, Domaine de l’Espiguette, Le Grau-du-Roi, France
3Univ. Bordeaux, CNRS, INSERM, Bordeaux Imaging Center, BIC, UMS 3420, US 4, F-33000 Bordeaux, France

Contact the author*

Keywords

grapevine, xylem vessels, grafting, callus, mechanical strength, tomography-RX

Tags

GiESCO | GIESCO 2023 | IVES Conference Series

Citation

Related articles…

Comparison of the principal production methods for alcohol-free wine based on analytical parameters

Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.

Evolution of oak barrels C-glucosidic ellagitannins in model wine solution

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

Single plant oenotyping: a novel approach to better understand the impact of drought on red wine quality in Vitis x Muscadinia genotypes

Adopting disease-tolerant varieties is an efficient solution to limit environmental impacts linked to pesticide use in viticulture. In most breeding programs, these varieties are selected depending on their abilities to tolerate diseases, but little is known about their behaviour in response to abiotic constraints.

Quality assessment of partially dealcoholized and dealcoholized red, rosé, and white wines: physicochemical, color, volatile, and sensory insights

The global non-alcoholic wine market is projected to grow from USD 2.7 billion in 2024 to USD 6.97 billion by 2034, driven by health awareness, lifestyle shifts, and religious factors [1-3]. Consequently, the removal of alcohol can significantly alter the key quality parameters of wine.

Quantification of newly identified C8 aroma compounds in musts and wines as an analytical tool for the early detection of Fresh Mushroom Off-Flavor

The Fresh Mushroom Off-Flavor (FMOff) is a concerning undesirable aroma in wine specific of certain vintages, characterized by a typical button mushroom aroma. The appearance of this off-flavor is linked to the presence of certain fungus on the grape [1-3].