terclim by ICS banner
IVES 9 IVES Conference Series 9 Mgaloblishvili Rpv29 and Rpv31 loci reveal new insights on downy mildew resistance sources in Vitis vinifera

Mgaloblishvili Rpv29 and Rpv31 loci reveal new insights on downy mildew resistance sources in Vitis vinifera

Abstract

Downy mildew, a disease caused by Plasmopara viticola (Berk. et Curt.) Berl. and De Toni, is one of the strongest threats to grapevine (Vitis vinifera L.) production. Recently, sources of resistance to downy mildew were identified among Caucasian germplasm. Among them, the Georgian variety Mgaloblishvili revealed a unique resistance mechanism. A genome wide association study (GWAS) allowed the identification of the genetic bases of Mgaloblishvili resistance, the loci Rpv29, Rpv30 and Rpv31. To dissect the three resistance loci, Mgaloblishvili genome was sequenced using PacBio HiFi reads and assembled. A chromosome-scale diploid genome assembly consisting of ~ 986 Mb and a contig N50 length of 25.8 Mb was obtained. A total of 58,912 protein-coding genes were predicted on the two sets of phased chromosomes. A whole genome comparison with the genome of the susceptible reference accession PN40024 was performed. Mgaloblishvili resistance loci were in-depth analyzed in terms of structure, gene content, gene expression and impact of structural variants (SVs) and SNPs (Single Nucleotide Polymorphisms). Furthermore, using DNA sequencing data of Mgaloblishvili self-cross progeny, resistance haplotypes were identified for Rpv30 and Rpv31. The obtained data highlighted Mgaloblishvili resistant phenotype as a consequence of multiple small SVs and SNPs, that eventually results into differential transcriptional regulation. Altogether, these genetic resources will increase the knowledge about downy mildew-grapevine pathosystem. Moreover, they will be available for breeding programs aiming to develop grapevine resistant varieties.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Valentina Ricciardi 1, Andrea Minio 2, Melanie Massonnet 2, Alexander H.J. Wittenberg3, David Maghradze 4,5,6, Silvia Laura Toffolatti 1, Osvaldo Failla 1, Dario Cantù 2*, Gabriella De Lorenzis

1 Department of Agricultural and Environmental Sciences, University of Milan
2 Department of Viticulture and Enology, University of California, Davis (CA), USA
3 KeyGene, Wageningen, The Netherlands
4 Caucasus International University, Tbilisi, Georgia
5 Georgian Technical University, Tbilisi, Georgia
6National Wine Agency of Georgia, Tbilisi, Georgia

Contact the author*

Keywords

Grapevine, biotic stress, QTL, genome, Caucasus

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Utility of leaf removal timing and irrigation amounts on grape berry flavonoids under climate change

Context and purpose of the study – The dormant and growing season temperatures in California USA have been increasing with more clear sky days. A consequence increasing temperatures and clear sky days is water deficit conditions. Viticulturists must determine appropriate balances of canopy management and irrigation budgeting to produce suitable yields without compromising berry chemistry. In response, a study designed to test the interactive effects of leaf removal timing and applied water amounts on Cabernet Sauvignon/110R in Napa Valley, CA.

Effect of ozone treatments in wine production of young and short-term aged white wines: destructive and non-destructive evaluation of main quality attributes

The main aim of WiSSaTech project (PRIN P2022LXY3A), supported by Italian Ministero dell’Università e della Ricerca and NextGenerationEU program, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.

Effect of alcoholic strength on the phenolic and furfural compounds of Brandy de Jerez aged in Sherry Casks®

Brandy is a spirit drink produced from wine spirit aged for at least six months in oak casks with a capacity of less than 1000 L and minimum alcohol by volume (ABV) of 36%. During the aging process, physicochemical and sensory changes take place. Manifested by colour, flavour or aroma variations that improve the quality of the initial distillate.

Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.

AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.

Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of pinot noir and Cabernet-Sauvignon

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.