terclim by ICS banner
IVES 9 IVES Conference Series 9 In vitro tissue culture as a tool for Croatian grapevine germplasm management

In vitro tissue culture as a tool for Croatian grapevine germplasm management

Abstract

In vitro culture makes it possible to carry out specific studies that would not be possible with whole plants grown in the field or in a greenhouse. Cryopreservation allows long-term preservation without metabolic changes in the plant material and cryotherapy can be efficient in virus elimination, which is a major scientific challenge.
The preculture media of cryopreservation protocols were evaluated on three Croatian grape varieties with different antioxidants (salicylic acid, ascorbic acid and glutathione). The highest growth in vitro was achieved on the medium with the addition of glutathione and the lowest with the addition of salicylic acid. Growth in vitro and regeneration after cryopreservation depended on genotype and health status. The cryopreservation protocols tested (as part of cryotherapy) did not result in sufficient regeneration after cryopreservation (10-15%) in the varieties tested.
Virus elimination was tested for economically important viruses by meristem tip culture in 18 Croatian varieties. In vitro regeneration ranged 6.82-53.22%, but virus elimination was achieved in only three cultivars and was very low (23.8%). In addition, two new grapevine viruses (GVG and GBV-1) were tested. The results showed a low percentage of virus elimination (2%) by meristem tip culture in three-month-old tissue cultures.
Preliminary research activities were carried out by micrografting with Croatian grape varieties. The survival rate was good, but regeneration was difficult to achieve. A more detailed study is in progress. Overall, the presented methods of meristem tip culture, cryopreservation and micrografting should be further evaluated for the Croatian grapevine germplasm to enable wider application.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Zvjezdana Marković1*, Željko Andabaka1, Domagoj Stupić1, Iva Šikuten1, Petra Štambuk1, Edi Maletić1, Jasminka Karoglan Kontić Jasminka1, Darko Vončina2, Darko Preiner1

1 University of Zagreb, Faculty of Agriculture, Department of Viticulture and Enology, Zagreb
2 University of Zagreb, Faculty of Agriculture, Department of Plant Pathology, Zagreb

Contact the author*

Keywords

Vitis vinifera L., cryopreservation, preculture with antioxidants, virus elimination, meristem culture, regeneration

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Multi-mineral wine profiling and Artificial Intelligence: Implementing the signatures of each wine to train algorithms to meet the new challenges facing the wine industry

Multi-mineral wine profiling and artificial intelligence: implementing the signatures of each wine to train algorithms to meet the new challenges facing the wine industry. Although their quantity is minimal, minerals are essential elements in the composition of every wine. Their presence is the result of complex interactions between factors such as soil, vines, climate, topography, and viticultural practices, all influenced by the terroir. Each stage of the winemaking process also contributes to shaping the unique mineral and taste profile of each wine, giving each cuvée its distinctive characteristics.

Read More

The use of local knowledge relating to vineyard performance to identify viticultural terroirs in Stellenbosch and surrounds

A terroir represents grouping of homogenous environmental units, or natural terroir units, based on the typicality of the products obtained. Identification and characterisation of terroirs depends on knowledge of environmental parameters, the functioning of the grapevine and characteristics of the final product, which must be placed in a spatial context.

Read More

Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered fiano winegrapes

AIM: The increasing market competitiveness is promoting the production of special dry wines with distinctive characteristics, obtained either from minor winegrape varieties and/or the inclusion of partially dehydrated grapes.

Read More

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

Geographical indication “Brandy Italiano”: study on the influence of wood barrel toasting and natural seasoning on endogenous and wood-derived compounds of aged distillates

The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1].

Read More