terclim by ICS banner
IVES 9 IVES Conference Series 9 Which potential for Near Infrared Spectroscopy to characterize rootstock effects on grapevines?

Which potential for Near Infrared Spectroscopy to characterize rootstock effects on grapevines?

Abstract

Developing rootstocks adapted to environmental constraints constitutes a key lever for grapevine adaptation to climate change. In this context, Near Infrared Spectroscopy (NIRS) could be used as a high-throughput phenotyping technique to simplify the study of rootstocks in grafted situations. This study is an exploratory analysis to evaluate the potential of NIRS acquired on grafted tissues to reveal rootstock effects as well as the plasticity of combinations of scion/rootstock to better characterize these interactions.
Through the study of 25 combinations (5 scions times 5 rootstocks) in a dedicated experimental vineyard, we showed that NIRS obtained from grafted tissues capture rootstock and scion/rootstock interaction signals, up to 20% of the total variance at specific wavelengths. Yet, the scion effect on the spectra remains dominant over the rootstock effect, which is also the case for agronomic traits. Using NIRS data on dried leaves, which were found to best capture the rootstock effect compared to measurements on wood or fresh leaves, spectral wavelengths specific to the rootstock effect could be identified.
Predictions at the vine level carried out on twenty-eight phenotypic traits showed that those related to phenology and vigor being were better predicted. Three spectral regions were consistently identified as contributing to predictions and to differences between scion/rootstock combinations. Using data from these regions yielded predictive models as accurate as those built with the entire spectral range, underlining that NIRS capture useful information related to the combination rootstock/scion which opens prospects towards the possibility of using this methodology in a breeding context.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Article

Authors

Marie-Gabrielle Harribey1, Jean-Pascal Tandonnet2, Marine Morel2, Virginie Bouckenooghe3,4, Elisa Marguerit2, Vincent Segura4,5, Nathalie Ollat2*

1 UMR BIOGECO, Univ. Bordeaux, INRAE, CIRAD, 33 Cestas, France
2 EGFV, Univ.Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33882 Villenave d’Ornon, France
3 IFV, 30240, Le Grau du Roi, France
4 UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, 34398, Montpellier, France
5 UMR AGAP Institut, Univ Montpellier, CIRAD, INRAE, Institut Agro Montpellier, 34398 Montpellier, France

Contact the author*

Keywords

NIRS, phenomic prediction, rootstock, scion/rootstock interaction, field phenotyping

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

New ways of grape pomaces valorization: production of functional beverages or nutraceuticals

The wine industry generates each year 20 million tons of by-products. Among them grape pomaces represent a big part that can be considered as a source of potentially bioactive molecules such as polyphenols. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called scoby.

Smartphone application use as a tool for water supply management

Uruguay had an average annual rainfall of 1200 mm characterized by a high monthly variability, which generates periods of water deficit and excess. The rational water management

Wine without added SO2: Oxygen impact and color evolution during red wine aging

SO2 play a major role in wine stability and evolution during its aging and storage. Winemaking without SO2 is a big challenge for the winemakers since the lack of SO2 affects directly the wine chemical evolution such as the aromas compounds as well as the phenolic compounds. During the red wine aging, phenolic compounds such as anthocyanin, responsible of the red wine colour, and tannins, responsible of the mouthfeel organoleptic properties of wine, evolved quickly from the winemaking process to aging [1]. A lot of new interaction and molecules occurred lead by oxygen[2] thus the lack of SO2 will induce wine properties changes. Nowadays, the phenolic composition of the wine without added SO2 have not been clearly reported.

Toasted Vine-Shoots As An Alternative Enological Tool. Impact On The Sensory Profile Of Tempranillo Wines

The use of toasted vine-shoots as an alternative enological tool to make differentiated wines has generated interest among researchers and wineries. However, the evolution of these wines in bottle and the effect on the sensory profile has not been studied so far.

Image based vineyard yield prediction using empirical models to estimate bunch occlusion by leaves

Vineyard yield estimation brings several advantages to the entire wine industry. It can provide useful information to support decision making regarding bunch thinning practices, harvest logistics and marketing strategies, as well as to manage stored wine and cellar tanks allocation. Today, this estimation is performed mainly using manual methods based on destructive bunch sampling.