GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Ozone treatment: a solution to improve sanitary and physiological quality of vine plant

Ozone treatment: a solution to improve sanitary and physiological quality of vine plant

Abstract

Context and purpose of the study – The vineyard world is faced to a lot of fungal diseases. Grapevine Trunk Diseases (GTD) are some of the major. After exhibiting chronical foliar symptoms, grapevines can die by apoplexy within only few days. A range species of fungi was described to be associated with the apparition of early symptoms of GTD. It is well known that ozone dissolved into water is a powerful disinfectant with no remanence. The main goal of this study was to test the efficiency of this process on different fungal species associated with GTD in vitro and in planta conditions.

Material and methods – In vitro sanitary tests: Eighteen strains of two different species associated with GTD were selected (Phaeomoniella chlamydospora and Phaeoacremonium minimum). Ozone dissolved into water (4.5 g.m-3 according the Henry’s law) or autoclaved demineralized water (control) were applied on spore suspensions from strains. Suspensions were then plated on agar medium. Germinating spores were observed after five days. In vivo sanitary tests:Cuttings of Vitis vinifera Cabernet-Sauvignon clone 15 were drilled until the vascular channels. In each injury, plants received 20 µL of spore suspension (105 spores.mL-1) of P. minimum. Immediately after inoculation, infected wounded damages were treated with 20 µL of ozone dissolved into water (4.5 g.m-3 according the Henry’s law). The fungal development was evaluated 4, 6 and 9 weeks after inoculation by q-PCR.

Results – In vitro sanitary tests: Solution of ozone dissolved into water presented a complete sporicide effect. Indeed, no spore germinated in ozonated treatments whereas water treated controls normally developed. In vivo sanitary tests:The anti-fungal abilities of ozone treatment were secondly assessed by quantification of P. minimum DNA in woody tissues (via qPCR). Four and six weeks after inoculation, ozone treatment strongly reduced the source of inoculum present in the injury, resulting in more of 50% decrease of the number of P. minimum copies per ng of total. After nine weeks, the quantity of DNA is more important in ozone modality than in control modality. These results suggest that ozone treatment slowed down the fungal colonization via its primary sporicide effect in cutting-wounding conditions. Finally, consequences on the physiological aspect of the plant after ozone treatment should be discussed during the congress thanks to some news results.

DOI:

Publication date: September 26, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Ana ROMEO OLIVAN1,ǂ, Marielle PAGÈS1, 2,*,ǂ, Coralie BRETON1, Frédéric VIOLLEAU2,3 and Alban JACQUES1

1 PPGV, INP-PURPAN, F-31076 Toulouse, France
2 Plateforme TOAsT, Université de Toulouse, INP-PURPAN, Toulouse, France
3 Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRA, 31000 Toulouse, France
ǂ These authors contributed equally to this work

Contact the author

Keywords

grapevine, fungi, ozone, disinfection, growth

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Malbec wines from Argentina: influence of climate on aromatic components and Organoleptic profile. Is it possible to stablish regional identities?

Malbec grapes have been cultivated for 150 years in Argentina. In the last 20 years Argentinian Malbec wines have emerged as a commercial boom worldwide.

Impact of reduction alcohol techiniques in the aromatic chemical profile of rosé Tempranillo wines

Studying the impact of reducing alcohol techniques in the chemical composition of the aromatic profile of rosé Tempranillo wines from the spanish region of Castilla-La Mancha INTRODUCTION: In the last decades there has been an increseasing demand of wines with low or non-existing alcohol concentration due to the negative effects that alcohol has in health. In spite of that, there are not laws that protect these products, and there is also a great difficulty in the elaboration of these type of wines due to the increasing temperatures because of climate change. This is why the oenological industry has made great advances in the development of different techniques that could satisfy consumers’ demands without modifying wine quality. The most used techniques have been post-fermentative ones.

Evaluating the greenness of wine analytical chemistry: A new metric approach

Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.

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].

Aroma and quality assessment for vertical vintages using machine learning modelling based on weather and management information

Wine quality traits are usually given by parameters such as aroma profile, total acidity, alcohol content, colour and phenolic content, among others