terclim by ICS banner
IVES 9 IVES Conference Series 9 Hormonal and associated metabolic changes in susceptible harvest-ripe grapes under asymptomatic and symptomatic Esca disease

Hormonal and associated metabolic changes in susceptible harvest-ripe grapes under asymptomatic and symptomatic Esca disease

Abstract

Esca complex is a disease affecting grapevine trunks, characterized by the colonization of the wood by xylem-residing fungi (Phaeomoniella chlamydospora, Phaeoacremonium minimum and Fomitiporia mediterranea), and posing significant risks to vineyard longevity since no efficient treatment is available. Despite its prevalence, the mechanisms beyond symptomatic manifestations like interveinal chlorosis and leaf necrosis remain unclear. Preliminary findings indicated a more pronounced metabolic reprogramming in fruits compared to vegetative organs and a putative impact on wine quality by using fruits from symptomatic grapevines. Here, we conducted metabolic profiling and untargeted/ targeted metabolomics to gather more insights into the molecular and biochemical mechanisms responsible for the onset of symptoms. Ultra-High Performance Liquid Chromatography (UHPLC-qTOF-MS/MS), Gas Chromatograph-Quadrupole Time of Flight Mass Spectrometry (GC-qTOF-MS/MS), and Liquid Cromatography (LC-MS/MS) enabled the identification of putative markers of symptomatology regarding hormonal regulation, primary and secondary metabolisms. Abscisic acid, jasmonates, and specific amino acids and sugars decrease in harvest-stage fruits from symptomatic grapevines, in contrast with the accumulation of a wide variety of phenylpropanoids (e.g., procyanidin B1, caftaric acid, resveratrol) among others. Secondary metabolism was more strongly remodelled indicating a partitioning of carbon allocated to defence-related metabolism. RNA extraction and sequencing are being conducted to integrate these metabolic results with molecular data. This study may contribute to developing a model regarding the development of Esca symptoms in an attempt to mitigate the worldwide impact of this complex disease.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Rute Amaro1*, Rita Pacheco2,3, Carla António4, Cecília Rego5, Lisete Sousa6, Paula Lopes1,7, Axel Mithöfer8, Ana Margarida Fortes1

1 BioISI – Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisboa, Portugal
2 Department of Chemical Engineering, ISEL—Instituto Superior de Engenharia de Lisboa, Rua Conselheiro Emídio Navarro, 1, 1959-007 Lisboa, Portugal
3 Centro de Química Estrutural, Institute of Molecular Sciences, Universidade de Lisboa, 1749-016 Lisboa, Portugal
4 Forest Research Centre (CEF), School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
5 LEAF – Linking Landscape, Environment, Agriculture and Food (LEAF), School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
6 Departamento de Estatística e Investigação Operacional e Centro de Estatística e Aplicações, Faculdade de Ciências, Universidade de Lisboa, Lisbon, Portugal
7 DNA & RNA Sensing Lab, University of Trás-os-Montes e Alto Douro, Department of Genetics and Biotechnology, School of Life Science and Environment, Vila Real, Portugal
8 Research Group Plant Defense Physiology, Max Planck Institute for Chemical Ecology, 07745 Jena, Germany

Contact the author*

Keywords

Esca disease, Hormonal profiling, Primary metabolism, Phenylpropanoid pathways, RNA sequencing

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments.

Read More

Sensitivity of vis‐nir spectral indices to detect nitrogen deficiency and canopy function in cv. Barbera (Vitis vinifera L.) Grapevines

Precision nutrient management in viticulture can be addressed on the basis of a spatial characterization of within‐vineyard vine

Read More

Evaluation of the efficiency of dialysis membranes in the wine dealcoholization process

The global wine production is continuously evolving to meet the new demands and preferences of consumers. in this evolving scenario, it’s important to determine which trends will be short-lived and which will remain over time. The promotion of healthier habits has encouraged consumers to try to find alternatives with low or no alcohol content. The challenge for the industry is to produce an alcohol-free wine that retains the familiar aromas and mouthfeel of traditional wine but without alcohol. Ethanol is the most abundant compound in wine, excluding water.

Read More

Complementarity of measurements of electric resistivity of soils and ΔC13 of must in studies and valorization of wine terroirs

The correlations between vine water deficit cumulated over the ripening period of grapes, assessed by ΔC13 in must sugar, and the main analytic variables of grapes are significant. As a result ΔC13 is a useful tool in zoning homogeneous areas according to their technological qualities when harvesting.

Read More

Above and below–research challenges for the future of winegrape production

Grapevines interact with the climate (aboveground) and the soil (belowground), affecting the characteristics of winegrapes produced. These interactions are impacted by climate change, the erosion of biodiversity, and losses of soil organic matter (SOM).

Read More