terclim by ICS banner
IVES 9 IVES Conference Series 9 Rootstock influence on xylem embolized vulnerability and scion behavior under severe water deficit

Rootstock influence on xylem embolized vulnerability and scion behavior under severe water deficit

Abstract

Severe water stress events can induce cavitation damage by xylem embolism in grapevine, diminishing plant hydraulic conductance. This work aimed to determine the rootstock effects on 1) xylem embolism vulnerability to understand its function failure under severe drought, including segmentation processes from leaf to root; and 2) hydraulic conductance across water deficit and its recovery. For this purpose, two complementary experiments were performed in one-year-old Vitis vinifera cv. Tempranillo grafted onto two different rootstocks (110-Richter and SO4) under well-watered 12L pot conditions. In experiment 1, the water-stress induced xylem embolism was monitored in leaves and stems, above and below grafting-point, by using “Cavicam” for determining the percentage of embolized vessels (at P12, P50 and P88). In experiment 2, analogue plants were submitted to a progressive water deficit while assessing vine water status and physiological behavior. In addition, the anatomical characteristics of leaf and stem xylem tissues were analyzed. Results of experiment 1 revealed that the embolism process started from the leaf to the root, showing hydraulic segmentation. Significant differences were found in the ψ at different P stages in the two combinations. However, neither significant rootstock effects were found on any of the parameters derived from pressure-volume curves, nor on hydraulic segmentation. Nevertheless, hydraulic segmentation seems to be correlated with the size of xylem diameter. In experiment 2, rootstock xylem anatomy was found to be related the scion behavior, influencing plant hydraulic conductivity and net photosynthesis in both well-watered and water-stressed conditions. Further studies are needed to confirm these results.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

José M. Escalona1,2*, Luis Flor1,2, Guillermo Toro4, Antoni Sabater2, Marc Carriquí1,3 Hipólito Medrano1,2 and Ignacio Buesa5

Research Group of Plant Biology under Mediterranean conditions. University of Balearic Islands (PlantMed)
2 Agro-Environmental Sciences and Water Economics Institute. University of Balearic Islands (INAGEA-UIB)
Instituto de Ciencias Forestales (ICIFOR-INIA), CSIC, Carretera de La Coruña km. 7.7. 28040 Madrid, España.
4 Centro de Estudios Avanzados en Fruticultura (CEAF). Las Parcelas 882, Rancagua, Chile
Centor de investigaciones sobre desertificación (CIDE-CSIC-UV-GVA). Moncada, Valencia, España

Contact the author*

Keywords

Cavitation, xylem vessels, gas exchange, drought, recovery

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Aroma typicity of Timorasso wines: influence of ageing on volatile organic compounds and sensory descriptors

‘Timorasso’ is an autochthonous white grape variety from southern Piedmont (Italy) used for producing wines in the Colli Tortonesi product designation of origin (PDO). Over the last decade, there has been a notable rise in its production, due to the increased interest of wine enthusiasts who prized its wine distinctive ageing notes [1].

First results obtained with a terrain model to characterize the viticultural «terroirs» in Anjou (France)

En Anjou, une méthode de caractérisation des terroirs viticoles a été développée. Elle utilise un modèle de terrain basé sur la profondeur de sol et son degré d’argilisation.

Maturation of Agiorgitiko (Vitis vinifera) red wine on its wine lees: Impact on its phenolic composition

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred.

Red wine astringency and the influence of wine–saliva aggregates on oral lubrication

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

Consumo hídrico de la vid, c.v. Listán negro, en la comarca de Tacoronte-Acentejo. Tenerife

Durante el bienio 1998-1999 se estudió el uso consuntivo de cultivos de viña var. Listán negro, en cuatro fincas situadas en la Comarca de Tacoronte-Acentejo, en la isla de Tenerife.