terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The effect of ozonated water treatment on the metabolic profile and resistance of vines to Downy and powdery mildew 

The effect of ozonated water treatment on the metabolic profile and resistance of vines to Downy and powdery mildew 

Abstract

Ozone is a potent oxidizing compound that quickly decomposes into oxygen without residues. Previous works reported that ozone is not only a disinfectant that directly harms the pathogens of the vine but also activates systemic defense systems in the plant by activating oxidative stress. We assume these systemic defense mechanisms are essential to the vines’ resistance to downy and powdery mildew (Plasmopara viticola & Erysiphe necator, respectively). The goals of the research are to examine the effect of spraying with ozone water on the plant’s resistance against the mentioned pathogens as well as to characterize the metabolic profile of the plants treated with ozone as well as physiological characteristics in the vines such as the level of Photosynthesis and crop yield. Vines in the vineyard sprayed with ozone water at concentrations of 2 and 4 PPM weekly and biweekly, untreated control & conventional spray. Leaves were taken from vines 2,4,7,9 and 11 days after exposure to ozone and inoculated with the pathogens. It was found that vines treated with ozone showed a reduction in infection of up to 50% relative to untreated control plants and infection levels similar to conventional spraying treatment. This resistance was maintained for 9-11 days after ozone treatment. furthermore, the leaves metabolites were extracted and analyzed in LCMSMS. It was found that vines exposed to ozone have increased levels of flavonoids and other compounds with protective activity on the plant. Also, it was found that photosynthesis levels and the crop yield weren’t affected by ozone exposure.

We found a direct relationship between ozone treatment in vines and the induction of resistance in plants by activating metabolic defense mechanisms. In addition, spraying treatment with ozonated water in the mentioned concentrations does not harm the physiology of the plant and the crop.

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Meir Shlisel1*, Amber Hill1, Neta Shoshani1, Tirtza Zhavi3, and Mery Dafni-Yelin2

1 Tel Hai Academic College, Israel
2 Northern Agriculture Research & Development, MIGAL – Galilee Research Institute, Israel
3 Extension Service, Kiryat Shemona 10200, Israel

Contact the author*

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Conventional and alternative pest management strategies: a comparative proteomic study on musts

In a context of sustainable agriculture, “agroecological immunity” is an emerging concept to reduce the use of chemical pesticides to protect crops against pathogens. This alternative strategy aims to combine different levers including the use of “bio”solutions. These include biocontrol products, some of which being plant defense elicitors, as well as products authorized in organic farming such as copper or sulfur. In vineyards, depending on climate conditions, powdery and downy mildews can be devastating diseases.

Distribution and sensory impact of new oak wood-derived compounds in wines

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin).

Aroma characterization of mold resistant base wines for sparkling wine produced in a warm-temperate area at two different altitudes

In a recent context where consumers pay an increasing attention to sustainability and eco-friendly aspects in the decision-making process, the use of the resistant varieties in the wine sector have returned to the attention. In this context, the use of mould-resistant grape varieties would be an opportunity for sparkling wine producers as it can reduced the pesticide utilization in grape management and hence production costs.
However, the use of the resistant varieties to produce the base wine may be strongly influenced due to its requirements for a particular balance between sugars and acidity to ensure the quality of the final product. In addition, the aromatic profile of base wine plays a crucial role in the perception of the quality of the sparkling wine.

Application of an in vitro digestion model to study the bioaccessibility and the effect of the intestinal microbiota on the red wine proanthocyanidins 

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

Effect of spray with autochthonous Trichoderma strains and its secondary metabolites on the quality of Tempranillo grape

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).