terclim by ICS banner
IVES 9 IVES Conference Series 9 Correlation between agronomic performance and resistance gene in PIWi varieties in the field

Correlation between agronomic performance and resistance gene in PIWi varieties in the field

Abstract

Today’s viticulture faces a considerable challenge dealing with fungal diseases and limitations on the use of plant protection products (PPP) have increased the pressure to find more sustainable alternatives. One strategy may be the development and cultivation of disease-resistant grapevine varieties (PIWI) that could maintain crop productivity and quality while reducing dependence on PPP. In this work a set of 9 PIWI varieties (5 white and 4 red) deploying genes for resistance to powdery and downy mildew were evaluated in two consecutive years in Valdegón, La Rioja, with Tempranillo and Viura as controls. The objective was to correlate agronomic performance and disease incidence with the presence of disease resistance genes in two different seasons: with (2023) and without disease pressure (2022).

Results showed that genotypes harbouring more than one resistance gene such as Soreli (Rpv3 + Repv12), S. Rytos (Rpv 3 + Ren3) or Julius (Rpv12 + Ren3), are more resilient to both diseases, regardless of whether both are against the same disease, suggesting a synergistic effect. Moreover, cultivars more resilient to both mildews did not show any reduction in yield, compared to C. Volos that showed a 42,5% reduction, S. Kretos about 50% or controls Viura (62,3%) and Tempranillo (65,5%) in productivity during the disease-pressured season. Further research will focus on the role of rhizospheric microbiome on disease incidence.

 

Acknowledgments: This work has been funded by the Government of La Rioja, (Fortalece 2021/08). Support from the CIDA’s staff and the Plant Resources service of the ICVV is gratefully acknowledged.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Sara I. Blanco – González, M.M. Hernández*, C.M. Menéndez

Instituto de Ciencias de la Vid y el Vino (ICVV (UR-GR-CSIC)), Finca La Grajera, Carretera de Burgos km 6, 26007, Logroño, La Rioja, Spain

Contact the author*

Keywords

PIWI, powdery mildew, downey mildew, sustainable viticulture, biotic stress

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

DISCRIMINATION OF BOTRYTIS CINEREA INFECTED GRAPES USING UNTARGE-TED METABOLOMIC ANALYSIS WITH DIRECT ELECTROSPRAY IONISATION MASS SPECTROMETRY

Infection of grapes (Vitis vinifera) by Botrytis cinerea (grey mould) is a frequent occurrence in vineyards and during prolonged wet and humid conditions can lead to significant detrimental impact on yield and overall quality. Growth of B. cinerea causes oxidisation of phenolic compounds resulting in a loss of colour and formation of a suite of off-flavours and odours in wine made from excessively infected fruit. Apart from wine grapes, developing post-harvest B. cinerea infection in high-value horticultural products during storage, shipment and marketing may cause significant loss in fresh fruits, vegetables and other crops. A rapid and sensitive assessment method to detect, screen and quantify fungal infection would greatly assist viticultural growers and winemakers in determining fruit quality.

Read More

Combining high-power ultrasound and oenological enzymes during winemaking for improving red wine chromatic characteristics

he use of high-power ultrasound (US) is proving of great interest to the oenological industry due to its effects in the improvement of wine organoleptic characteristics, especially in terms of color [1, 2].

Read More

Evolution of astringency during the ripening of red grapes through the tribological astringency index

The phenolic composition of red grapes is one of the most important quality parameters.

Read More

A few observations on double sigmoid fruit growth

Many fleshy fruit, including the grape berry, exhibit a double‐sigmoid growth (DSG) pattern. Identification of the curious DSG habit has long been attributed to Connors’ (1919) work with peaches

Read More

Novel contribution to the study of mouth-feel properties in wines

In general, there is a well-established lexicon related to wine aroma and taste properties; however mouth-feel-related vocabulary usually includes heterogeneous, multimodal and personalized terms. Gawel et al.
(2000) published a wheel related to mouthfeel properties of red wine. However, its use in scientific publications has been limited. The authors accepted that the approach had certain limitations as it included redundant and terms with hedonic tone and some others were absent. It is of high interest to generate a mouth-feel lexicon and finding the chemical compound or group of compounds responsible for such properties in red wine. In the present work a chemical fractionation method has been developed.

Read More