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…

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Bentonite fining in cold wines: prediction tests, reduced efficiency and possibilities to avoid additional fining treatments

Bentonite fining is widely used to prevent protein haze in white wines. Most wineries use laboratory-scale fining trials to define the appropriate amount of bentonite to be used in the cellar. Those pre-tests need to mimic as much as possible the industrial scale fining procedure to determine the exact amount of bentonite necessary for protein stability. Nevertheless it is frequent that, after fining with the recommended amount of bentonite, wines appear still unstable and need an additional fining treatment. It remains a major challenge to understand why the same wine, fined with the same dosage of the same bentonite, achieves stability in the lab, but not in the cellar.

Treated wastewater irrigation: how to manage water salinity without reducing its nutrients content?

Nutrients in municipal treated wastewater (N, P, K, mainly) are a particular advantage in this source over conventional irrigation water sources

Metabolomic fingerprint changes during the alcoholic fermentation at industrial level of Muscat of Alexandria grape must

Muscat of Alexandria is one of the oldest cultivars still existing, globally recognized for its distinctive aroma, and the primary grape variety cultivated in the Greek Island of Lemnos, yielding various white wines with designated origins.

Sensory evaluation of grape berries: predictive power for sensory properties of Sauvignon blanc, Riesling and Pinot noir wines

Sensory analysis of grape berries is a common tool to evaluate the degree of grape maturation and to make sound picking decisions.