terclim by ICS banner
IVES 9 IVES Conference Series 9 Effects of Silver Thiosulphate and Salicylic Acid on the long-term maintenance of the embryogenic callus of Vitis vinifera

Effects of Silver Thiosulphate and Salicylic Acid on the long-term maintenance of the embryogenic callus of Vitis vinifera

Abstract

New Plant Breeding Techniques (NPBTs) have the potential to revolutionize the genetic improvement of grapevine. However, the practical application of these techniques is limited by several challenges, such as the difficulty in generating embryogenic calluses, maintaining their competence during in vitro cultivation, and regenerating plants without defects. To overcome these challenges, we conducted a study to test the effect of two treatments on callus cultures derived from different grapevine varieties, with and without embryogenic competence. The tested substances were Silver Thiosulphate (STS) an ethylene inhibitor, and Salicylic Acid (SA), an elicitor with different effects depending on the concentration of use beyond the ethylene inhibitor activity. Our observations revealed a differential response to the treatments depending on the tested variety. In some varieties, STS treatment enhanced the embryogenic competence of the calluses, while also having a growth-depressing effect on the non-embryogenic calluses. In contrast, the effect of SA was more dose-dependent and varied across different varieties. In some cases, the highest tested concentration of SA had a growth-depressing effect on both embryogenic and non-embryogenic calluses, while in other cases, it only affected embryogenic calluses. Despite these variations, both STS and SA treatments showed promising results in enhancing embryogenic competence, and we are currently evaluating the regeneration of embryos from callus after these treatments and the combined effects of STS and SA. Our study highlights the importance of testing the efficacy of different treatments on multiple grapevine varieties to identify the most effective strategies for NPBT applications.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Lucia Rosaria Forleo1*, Bruna Suriano1, Flavia Angela Maria Maggiolini1, Margherita D’Amico1, Annalisa Prencipe2, Teodora Basile1, Riccardo Velasco1, Maria Francesca Cardone1, Carlo Bergamini1

1 Council for Agricultural Research and Economics -Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148-70010 Turi (Ba), Italy
2 Department of Biosciences, Biotechnology and Environment, University of Bari “Aldo Moro”, 70125 Bari, Italy

Contact the author*

Keywords

embryogenic callus, ethylene inhibitor, silver thiosulphate, salicylic acid

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process

This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies

Read More

Potential deacidifying role of a commercial chitosan: impact on pH, titratable acidity, and organic acids in model solutions and white wine

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps.

Read More

Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

Read More

Influence of grape withering on corvina and corvinone aroma composition

AIM:Valpolicella is a wine region located in Italy north-east, famous for the production of dry and sweet red wines from withered grapes, including Amarone and Recioto. The aim of this study is to understand the influence of the withering process on Corvina and Corvinone wines aroma profiles. METHODS:Wines were produced with a standard red wine winemaking protocol with Corvina and Corvinone grapes from different Valpolicella vineyards and vintages. In consideration of the local traditional practice of post-harvest withering of the grapes, wines from each vineyard were obtained from either fresh and withered grapes. Wines were analysed by Solid Phase Extraction and Solid Phase Micro Extraction gas chromatography coupled to mass spectrometry.

Read More

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More