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

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…

Preliminary results of water status and metabolite content of three new crossbreed winegrape genotypes

This study presents the preliminary results obtained in 2022, of the evaluation of three new crossbreed winegrape genotypes and their parental varieties, grown under controlled irrigation (60% ETc) and rainfed conditions in a wine-growing area with scarcity of water and high temperatures (Murcia, southeast Spain). The genotypes MC16 and MC80 were obtained from crosses between the varieties ‘Monastrell’ and ‘Cabernet Sauvignon’, and MS104 from crosses between ‘Monastrell’ and ‘Syrah’ [1]. The objective of this study was to analyse the physiological response and vegetative development of the 6 genotypes under the two irrigation conditions, and to study their effect on the content of soluble sugars and chlorophyll in the leaf.

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.

Cumulative effect of deficit irrigation and salinity on vine responses

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).

The surprising role of VvLYK6 in grapevine immune responses triggered by chitin oligomers

For sustainable viticulture, the substitution of chemical inputs with biocontrol products has become one of the most considered strategies. This strategy is based on elicitor-triggered immunity that requires a deep understanding of the molecular mechanisms involved in plant defense activation. Plant immune responses are triggered through the perception of conserved microbe-associated molecular patterns (MAMPs) which are recognized by pattern recognition receptors (PRRs) at the plasma membrane.

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).