terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Abstract

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake. Rooted woody cuttings of the rootstocks Fercal (V. berlandieri x V. vinifera) and Couderc 3309 (V. riparia x V. rupestris) were grown within a hydroponic system (Kick-Brauckmann, 7.5 L pots) filled with modified half-strength Hoagland solution under semi-controlled climatic glasshouse conditions in 2021. Plants were grown with or without FeNa(III)- EDTA, and with two  NO3– /NH4+ ratios (100:0; 50:50). The results could differentiate iron deficiency effects, nitrogen form effects and rootstock effects. Interveinal chlorosis of young leaves appeared earlier on 3309C from the second week of treatment with NO3–/NH4+ (100:0)/-Fe, while Fercal leaves showed less severe symptoms after four weeks of treatment, corresponding with chlorophyll concentrations lower by 75% for 3309C and 57% for Fercal. The treatment NO3–/NH4+(50:50)/+Fe had significantly higher biomass compared with NO3–/NH4+(100:0)/+Fe in both rootstocks while results with NO3–/NH4+(100:0)/-Fe were lowest. Ferric chelate reductase (FCR) activity was specifically increased under iron deficiency in Fercal with both N combinations, whereas 3309C showed an increase in FCR activity just with NO3–/NH4+ (50:50). These first results indicate that rootstocks differ in their preference on both the physiological and molecular level depending on the nitrogen form and in interaction with iron deficiency stress.

References:

1) Nasar, J. et al. (2022). Nitrogen fertilization coupled with iron foliar application improves the photosynthetic characteristics, photosynthetic nitrogen use efficiency, and the related enzymes of maize crops under different planting patterns. Front. Plant Sci. 13, 988055.
2) Yin, H. et al. (2020). Effect of ammonium and nitrate supplies on nitrogen and sucrose metabolism of cabernet sauvignon (Vitis vinifera cv.). J. Sci. Food Agric.100(14), 5239–5250. doi: 10.1002/jsfa.10574.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Khalil, Sarhan1*; Griesser, Michaela1; Tomasi, Nicola2; Zanin, Laura2; Lodovici, Arianna2; Forneck, Astrid1

1 University of Natural Resources and Life Sciences, Vienna (BOKU), Institute of Viticulture and Pomology, Korad-Lorenz-Straße 24, 3430 Tulln an der Donau, Austria.
2 University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences, Via delle Scienze, 206 – 33100 – Udine, Italy.

Contact the author*

Keywords

grapevine, rootstock, nitrate, ammonium, iron, ferric chelate reductase

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Optimization of the acquisition of NIR spectrum in grape must and wine 

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Read More

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Integrative study of Vitis biodiversity for next-generation breeding of grapevine rootstocks 

Drought is one of the main challenges for viticulture in the context of global change. The choice of rootstock could be leveraged for vineyard adaptation to drought as we can improve plant performance without modifying the scion variety. However, most of the existing rootstocks, selected over a century ago, have a narrow genetic background which could compromise their adaptive potential.

Read More

The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

Read More

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More