GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Physiological response of new cultivars resistant to fungi confronted to drought in a semi-arid Mediterranean area

Physiological response of new cultivars resistant to fungi confronted to drought in a semi-arid Mediterranean area

Abstract

Context and purpose of the study – Water is one of the most limiting factors for viticulture in Mediterranean regions. Former researches showed that water shortage hampers both vegetative and reproductive developments. INRA is running programs to breed varieties carrying QTL of tolerance to major fungi, i.e. powdery and downy mildews. Some varieties have been already certified or are close to be certified. However, little is known about the response of these varieties to water deficit, which behavior is critical for their development. This study characterized physiological responses of 4 new varieties to water deficit and described relationship between them.
Material and methods – This experiment was carried out in 2018 the south of France at the INRA’s Experimental Unit of Pech Rouge (Gruissan). Five cultivars were studied: INRA 1, 2, 3 and 4 in comparison to Syrah, all genotypes being grafted on 140Ru. Each cultivar was represented by 60 vines, with 30 vines being irrigated (I) and 30 vines without irrigation (NI). Each treatment x genotype was done in triplicated (3 x 10 vines). Irrigation was applied weekly from 3rd July until 11th September. Predawn leaf water potential (ѰPd) was measured weekly from mid-July to mid-September. When ѰPd between I and NI treatments were evidenced, physiological measurements –photosynthesis (A), stomata conductance (gs) and transpiration (E)- were weekly performed and water use efficiency (WUE= A/E) was calculated.
Results – In all varieties, we observed variations of ѰPd between I and NI, with Syrah and INRA 2 showing the maximum and minimum difference respectively. A, gs and E decreased for all genotypes in relation with ѰPd. Syrah showed the lowest ѰPd (-0.66 MPa averagely), A, gs and E. WUE in all of the varieties, exception INRA 3, was increased as water potential decreased, but in INRA 3 WUE slightly decreased in less values of ѰPd. The physiological parameters were classified to three level of predawn water potential: [0.2-0.4] MPa (moderate stress), [0.4-0.6] MPa (strong stress) and [0.6-0.8] MPa (severe stress) respectively. Under moderate stress, INRA 1 showed the higher A with 9.7 µmol m-2 S-1, but gs and E were maximum for INRA 4. Under a severe water deficit, A and WUE of INRA 1 were 6.44 µmol m-2 S-1 and 2.85 respectively, which is higher than other varieties, indicating INRA 1 as the most drought tolerant variety. These first results should not be considered conclusive.

DOI:

Publication date: March 11, 2024

Issue: GiESCO 2019

Type: Poster

Authors

Sajad GHASEDI YOLGHONOLOU 1,2*, Maria Julia CATELÉN4, Leandro ARRILLAGA LOPEZ5, Emmanuelle GARCIA1, Yannick SIRE1, Laurent TORREGROSA1,3, Hernán OJEDA1

1 INRA, Experimental Unit of Pech Rouge, Gruissan, France
2 Faculty of Agriculture, Malayer University, Malayer, Iran
3 AGAP, Montpellier University, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
4 U.N. Cuyo, Master of Viticulture and Oenology, Mendoza, Argentine
5 Faculty of Agriculture, University of Republique, Montevideo, Uruguay

Contact the author

Keywords

Water deficit, new varieties, photosynthesis, water use efficiency, climate changes

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Impact of some agronomic practices on grape skins anthocyanin content

Wine colour is the first quality characteristic to be assessed, especially regarding red wines. Anthocyanins are very well known to be the main responsible compounds for red wine colour. Red cultivars can synthesize and accumulate anthocyanins in berry skin to express their colour. However, anthocyanin accumulation is often influenced by a series of factors, such as genetic regulation, phytohormones, environmental conditions and viticultural management.

New markers for monitoring “fresh mushroom aroma” in wine: A dual approach using microbiological and chemical tools from the vineyard to winery–A synthesis of recent research advances

The ‘fresh mushroom off-flavour’ has been recognized by the wine industry as an emerging defect since the 2000s. For many years, this off-flavour was not specifically characterized and rather grouped under ‘earthy’ and ‘musty’ taints. However, it has become increasingly problematic due to its rising prevalence. In some vineyards, incidents of this off-flavour now occur as frequently as once every five years. This trend may be associated with climatic changes affecting regions that are more prone to warm and wet seasons.

Producer organisations at the service of the favourable chain of values to winegrowers and winemakers: the example of France

French law and European Union law recognise the existence of interprofessional organisations that bring together all the links in the wine industry.

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).

Analisi delle modalita’ d’interazione tra conoscenza dl un territorio e gestione dei suoi aspetti enoturistici relativamente ad una regione (Toscana)

Il Turismo negli anni 2000 si appresta ad essere la più vasta ed estesa impresa presente nel mondo. Se a cio si aggiunge il fatto che il tempo libero risulta essere, per la maggior parte delle persone, la principale aspirazione da considerare ben oltre il proprio benessere eco­nomico, ci si rende conto del perché di una crescente domanda di ecoturismo. Un viaggiare sempre più accorto aile valenze ambientali e tipiche di un territorio.