terclim by ICS banner
IVES 9 IVES Conference Series 9 Characterization of the adaptive mechanisms of grapevine rootstocks to iron deficiency induced by lime stress

Characterization of the adaptive mechanisms of grapevine rootstocks to iron deficiency induced by lime stress

Abstract

Iron (Fe) deficiency is one of the important nutritional disorders for grapevine growing in alkaline and calcareous soils. Although Fe is an abundant element in soil, several factors limiting its availability, particularly the high levels of calcium carbonate or bicarbonate in soil, leading to a remarkable reduction in grapevine growth and productivity. The use of Fe chlorosis-tolerant rootstocks seems to be a cost-effective and efficient way to maintain Fe balance. Morphological and physiological changes occur in plants to cope with low Fe availability, including enhancement of ferric chelate reductase activity and altering root system by increasing lateral roots and root hairs. However, the mechanisms underlying these responses grapevine rootstocks are still unclear. Our study aimed to decipher the physiological and molecular mechanisms to prevent iron deficiency chlorosis under high lime conditions of different tolerant rootstocks. Our results confirmed different responses related to rootstock genotype (Fercal, 3309C) in root biomass, ferric chelate reductase activity and organic acid contents depending on direct (-Fe) or indirect (+Fe+BiC) Fe deficiency. Currently expression studies are performed to conclude on Fe uptake, transport and relocation, including their regulation signals e.g. transcription factors and phytohormones. Findings of this study will contribute to our knowledge on rootstock traits and optimize our strategy for vine nutrition.  

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Sarhan Khalil1, Arianna Lodovici2, Rebeka Strah3, Astrid Forneck1, Laura Zanin2, Nicola Tomasi2, Maruša Pompe Novak3, Michaela Griesser*1

1 University of Natural Resources and Life Sciences, Vienna (BOKU), Institute of Viticulture and Pomology, Austria
2 University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences, Italy
3 National Institute of Biology, Department of Biotechnology and Systems Biology, Slovenia

Contact the author*

Keywords

Fe deficiency, Chlorosis, Bicarbonate, Ferric chelate reductase, RNA-seq

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Influence de l’ensoleillement sur la composante aromatique des baies de raisin

Syrah is a grape with weak aromatic expression. This atypical grape variety as a fruit allows the production of wines of great reputation for which the aromatic particularity plays an important role. The varietal aroma consists of volatile substances directly perceptible by the olfactory mucosa and of aroma precursors, of which the glycosides constitute an important class.

Distinctive flavour or taint? The case of smoky characters in wine

Forest fires in the vicinity of vineyards have significantly increased in the last decade and are a concern for grapegrowers and winemakers in many wine producing countries. The fires cause smoke drift throughout vineyards which cannot be avoided and may result in the production of wines described as ‘smoke tainted’. Such wines are characterized by undesirable sensory characters described as ‘smoky’, ‘burnt’, ‘ash’ aromas and flavours, and also may cause a lingering, unpleasant ashy aftertaste [1; 2].

Drought lessons: long-term effects of climate, soil characteristics, and deficit irrigation on yield and quality under high atmospheric demand in the Douro Region

Global warming is one of the biggest environmental, social and economic threats in several viticultural regions. In the Douro Valley, changes are expected in the coming years, namely an increase in temperature and a decrease in precipitation. These changes are likely to have consequences for the production and quality of wine.

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.

Soil survey and continuous classification for terroir delineation in the “Colli Orientali del Friuli” wine production area

The combination of a non-parametric dissimilarity index with auger boring recordings was tested in a project of soil suitability evaluation for quality wine production in a 2000-ha hill slope portion of the “Colli Orientali del Friuli” AOC district (Italy).