terclim by ICS banner
IVES 9 IVES Conference Series 9 Evaluation of wood starch content on bench grafting success rate in grapevine

Evaluation of wood starch content on bench grafting success rate in grapevine

Abstract

Since the emergence of phylloxera, grafting has been the most used propagation method in viticulture. Despite all the improvement measures implemented in the nurseries, it is frequent that graft success rates vary depending on the nursery process and scion/rootstock combinations. The reasons behind this unsatisfactory behaviour are still unknown and can be diverse, although carbohydrate reserves might be hypothesised to be crucial, since callus, root, and new tissue formation will be built based on them. In order to identify the effect of carbohydrates on grafting success, nine combinations were established based on the starch content in grapevine scionwoods (cv. Tempranillo clone VN69) and rootstocks cuttings (110 Richter clone 237) used for grafting: Low (L), Medium (M), High (H). To perform this work, more than 90 plants were omega grafted per carbohydrate content combination and, after the callusing period, transferred to the rooting field. In August, nine plants per combination were uprooted and the grafting success rate was recorded as well as the vegetative growth and root system characteristics (number and diameter). Likewise, histological and histochemical characterization (cellulose, starch, callose and lignin) was performed at the graft interface. The implications of carbohydrate content on success rate will be discussed, comparing the grafting success rates obtained with potential symptoms of incompatibility, irregular cell arrangement, slower vascular differentiation, or persistence of the necrotic layer.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Ana Villa-Llop1,2*, Ana Pina3,4, Patricia Irisarri3,4, Melany Jiménez1, Luis Gonzaga Santesteban1

1 Departement of Agronomy, Biotechnology and Food Science, Univ. Pública de Navarra, Pamplona, Navarra, Spain
2 Vitis Navarra Nursery, Larraga, Navarra, Spain
3 Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avenida Montañana 930, 50059, Zaragoza, Spain
4Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), 50013 Zaragoza, Spain

Contact the author*

Keywords

histology, scion-rootstock interaction, starch, success rate, viticulture

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Viticultural climate effect on the sensorial perception of wines. Methodological elements for a modelling at a world level

The objective of this study was to develop a methodology capable of modeling the effect of viticultural climate on wine sensory characteristics.

Read More

Impact of urbanization on optimum wine Terroirs in the Bordeaux region sample of one township of the Entre-Deux-Mers Area

L’étude présentée porte sur une commune de l’Entre-Deux-Mers dans le bordelais. Nous caractérisons dans un premier temps les potentialités des sols vis-à-vis de la production de vins rouges de qualité (délimitation de terroirs grâce à la prise en compte des couvertures pédologiques et des caractéristiques morphométriques du terrain : pentes, expositions, convexités. Dans un second temps, nous récapitulons l’évolution historique des occupations des sols depuis 1790 : l’emplacement des vignes est ainsi localisé sur les terroirs respectifs des communes. Enfin, une étude prospective résultant d’enquêtes sur l’utilisation du foncier, situe le devenir prévisible de l’espace étudié (en particulier dans ses composantes viticoles et urbaines).

Read More

Evoluzione stagionale delle temperature ed andamento della maturazione nel vitigno Aglianico: risultati di un quadriennio di osservazioni in Campania

In viticoltura, la comprensione dell’influenza della temperatura dell’aria sulla dinamica della maturazione assume importante rilievo in relazione all’ ottimizzazione dell’ epoca di raccolta da cui dipende in modo significativo la qualità del prodotto finale.

Read More

Market entry strategies in the U.S. alcohol distribution: The case of French wine exporters

This study examines the different strategies adopted by wine exporters located in France for penetrating international alcohol distribution networks in the U.S. market (and to a lesser extent the Canadian market). Grounded in the Business-to-Business (B2B) marketing literature (Ellegaard and Medlin, 2018), this study adopts a framework integrating a ‘Stakeholder’ approach for understanding the logics behind exporters’ strategies to penetrate the alcohol distribution networks (wholesalers, importers, alcohol monopolies).

Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More