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…

Phenolic profiles of red straw wines: impact of grape variety and ripeness on postharvest dehydration

Postharvest dehydration is applied as a winemaking strategy to increase sugar concentration and secondary metabolites in grapes, resulting in wines with peculiar compositional and sensory attributes.

Read More

Functionality of different inter-stimulus rinse protocols for the sensory analysis of wildfire affected wines

From the effect of global climate change, wildfire occurrence during grape ripening has increased. These wildfires produce smoke that can carry organic compounds to a vineyard. These smoke compounds are adsorbed in the grape berry and result in wines with elevated levels of smoke-related phenols. These wines are described as having a smokey, burnt, and dirty aroma (Kristic et al, 2015). Not only are volatile phenols carried by smoke, but additionally glycoconjugate forms of these phenols are present as will. These have been found to have a large impact on the flavor of wines, being the cause of a lasting ashy aftertaste post consumption (Parker et al, 2012). When evaluating the sensory profile of these wines when tasted one after the other, there is an observed problem due to the lasting nature of these undesirable attributes and high level of carry-over from sample to sample. The aim of this work is to evaluate the extent this carryover occurs, along with the best sensory practices to mitigate its influence via different inter-stimulus rinse protocols.

Read More

Quality assessment of partially dealcoholized and dealcoholized red, rosé, and white wines: physicochemical, color, volatile, and sensory insights

The global non-alcoholic wine market is projected to grow from USD 2.7 billion in 2024 to USD 6.97 billion by 2034, driven by health awareness, lifestyle shifts, and religious factors [1-3]. Consequently, the removal of alcohol can significantly alter the key quality parameters of wine.

Read More

The« Sigales’ method »

Le comportement de la vigne est étroitement lié aux propriétés hydriques des sols surtout dans leurs parties profondes.

Read More

“Vinhos de mesa” et oenophilie : quand les caractéristiques organoleptiques des cépages américains empêchent l’intégration des consommateurs à l’univers de l’appréciation esthétique

Au Brésil, 80 % du vignoble national et 90 % du vignoble de l’État du Rio Grande do Sul (principale région productrice de vins dans le pays) sont plantés avec des cépages issus de vitis labrusca ou de cépages hybrides (DEBASTIANI, 2015). Une partie de cette production est utilisée pour la préparation de jus de raisin et de concentrés de moût ou de pulpe de raisin. Le restant est consacré à

Read More