terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

Abstract

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries. In 2015 a breeding program was started at the University of Zagreb Faculty of Agriculture. The long-term goal is to develop new varieties suitable for Croatian growing conditions, with stable and durable resistance using native germplasm and other sources of resistance.  

 

Native varieties Grk and  Dišeća ranina were selected as a starting point for the breeding program because they pose female flower type, aiming to develop breeding lines with female flowers. The source of resistance in the program’s first stage is the Panonia variety. After applying molecular markers in the population of seedlings expressing the high level of phenotypic resistance to downy and powdery mildew, several plants were detected that inherited all three resistant gene loci (Rpv3, Rpv12 – downy mildew resistance, Ren3 – powdery mildew resistance) from Panonia and female flower from chosen native varieties. They were included as mother plants in the program’s next step and were crossed to obtain breeding lines with additional resistant gene loci.

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Darko Preiner1,2*, Ivana Tomaz1,2, Iva Šikuten1,2, Zvjezdana Marković1,2, Petra Štambuk1,2, Jasminka Karoglan Kontić1,2, Domagoj Stupić1, Edi Maletić1,2

1University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
2 Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, Zagreb, Croatia

Contact the author*

Keywords

grapevine breeding, genetic resources, resistant varieties

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Genetic study of wild grapevines in La Rioja region

Since the mid-1980s, several surveys have been carried out in La Rioja to search for populations of the sylvestris grapevine subspecies (Vitis vinifera L. subsp. sylvestris Gmelin). The banks of the Ebro River and its tributaries (Alhama, Cidacos, Leza, Iregua, Najerilla, Oja and Tirón rivers), as well as the surrounding vegetation of their valleys have been covered. So far, all the populations found are alluvial, forming part of the riparian vegetation of the Najerilla (the first reported population in La Rioja [1]), Iregua, and the vicinity of Oja valleys.

Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation.

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Mapping grapevine metabolites in response to pathogen challenge: a Mass Spectrometry Imaging approach

Every year, viticulture is facing several outbreaks caused by established diseases, such as downy mildew and grey mould, which possess different life cycles and modes of infection. To cope with these different aggressors, grapevine must recognize them and arm itself with an arsenal of defense strategies.
The regulation of secondary metabolites is one of the first reactions of plants upon pathogen challenge. Their rapid biosynthesis can highly contribute to strengthen the defense mechanisms allowing the plant to adapt, defend and survive.