terclim by ICS banner
IVES 9 IVES Conference Series 9 Apoplastic pH influences Vitis vinifera Barbera recovery responses to short and prolonged drought 

Apoplastic pH influences Vitis vinifera Barbera recovery responses to short and prolonged drought 

Abstract

Alteration of sap pH is one of the first chemical changes that occurs within the xylem vessels of plants exposed to drought. Xylem sap acidification accompanied by the accumulation of soluble sugars has been recently documented in several species (Sharp and Davis, 2009; Secchi and Zwieniecki, 2016). Here, Vitis vinifera plants of the anysohydric cultivar Barbera were exposed to either short (no irrigation; SD) or to prolonged drought (continual reduction of 10% water; PD). When comparable severe stress was reached, the potted grapes were re-watered. SD was characterized by fast (2–3 days) stomatal closure and high abscisic acid (ABA) accumulation in xylem sap (>400 μg L−1) and in leaf. In PD plants, the rise in ABA levels was considerably diminished. We observed a pronounced acidification of the xylem sap pH, coupled with a rise in the concentration of soluble sugars, during the recovery phases following both types of water stress. Nevertheless, in plants subjected to PD, pH acidification initiated as early as the more severe stages of stress. The reduction in Non-Structural Carbohydrates (NSC) observed in both leaf and wood tissues during the recovery phase suggests that sugar reserves were likely utilized to facilitate recovery fulfilment. In plants exposed to SD, the intense and abrupt increase in ABA was likely the primary response strategy to stress. The plants favored a protective strategy aimed at minimizing damage caused by sudden stress. Conversely, under PD conditions, the plants exhibited greater acclimatization, implementing an alternative response strategy that encompassed osmoregulation mechanisms triggered by pH acidification.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Cristina Morabito1*, Jessica Orozco2, Maciej Zwieniecki2, Francesca Secchi1

1 Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (Italy)
2 Department of Plant Sciences, University of California Davis, One Shields Avenue, 95616 Davis (CA), USA3 Affliliation

Contact the author*

Keywords

pH, xylem sap, drought, recovery, soluble sugar

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

The impact of cell wall composition of the extraction of anthocyanins and tannins from grape berries

Extraction of anthocyanins and tannins have been studied for two grape varieties, Carignan and Grenache, two maturation levels and two vintages, in model solutions and in wines, using UHPLC-MS/MS in the MRM mode  and HPSEC.

Infrared spectroscopy investigation of fresh grapevine organs for clustering and classification.

The spectral information acquired from fresh whole grapevine organs have yet to be fully explored. Infrared spectroscopy provides the means to rapidly measure fresh plant material and providing extensive information on the physical and chemical structure of samples.

Amyndeon‐naoussa: the two faces of Xinomavro

Xinomavro is the most important indigenous red wine variety grown in Northern Greece. It participates in the production of several PGI wines in Macedonia while from 100% Xinomavro the PDO “Amyndeon” and “Naoussa” are produced. The viticultural area of Amyndeon lies in a plateau of 550 ‐700 m of altitude, in a semi‐continental climate with mostly deep sandy loamy soils derived from limestone and marl bedrocks while in Naoussa, Xinomavro is grown in a Mediterranean climate on more heavy textured soils, sandy clay loam to clay, derived from ophiolithic, limestone and marl bedrocks, in an altitude which varies from 150 to 400 m. Different soil, climate and viticultural technique interactions, result in great variability with respect to morphological, ampelographical and physiological characters of Xinomavro as well as in the characteristics of the wines produced. 

Influence of the temperature of the prise de mousse on the effervescence and foam of Champagne and sparkling wines.

The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass

Influence of harvest time and withering length combination on reinforced Nebbiolo wines: phenolic composition, colour traits, and sensory profile

Sforzato di Valtellina DOCG is a reinforced dry red wine produced in the mountain area of Valtellina alpine valley (North Italy), using ‘Nebbiolo’ grapes that undergo a withering process. This process impacts on the grape composition due to a sugar concentration and changes in secondary metabolism influencing volatile organic compounds (VOCs) and polyphenols.