terclim by ICS banner
IVES 9 IVES Conference Series 9 Rootstock x environment interaction shapes shoot system phenotypic variation in grafted ‘Chambourcin’

Rootstock x environment interaction shapes shoot system phenotypic variation in grafted ‘Chambourcin’

Abstract

Recent advances in phenomics and transcriptomics have the enhanced capacity for understanding how clonally propagated perennial crops like grapevines respond to their environments seasonally and over the course of multiple years. Because most grapevines are grafted, above-ground grapevine traits reflect scion genotype and its interaction with the local environment. In addition, traits expressed by the scion reflect rootstock genotype and how that rootstock is interacting with its environment seasonally and across years. To investigate rootstock x environment interaction on shoot systems in grafted grapevines we characterized comprehensive phenotypic variation in an experimental vineyard in Mount Vernon, Missouri, USA where the grapevine cultivar ‘Chambourcin’ is growing on its own roots and is grafted to three different rootstocks (‘1103P’, ‘3309C’, ‘SO4’).  This set of four combinations is replicated 72 times in a randomized block experimental design with an irrigation treatment. Over the course of three years we quantified leaf elemental concentration, leaf transcriptome, leaf metabolome and epigenome, among others. Analyses in the ‘Chambourcin’ vineyard reveal extensive and dynamic phenotypic variation in ‘Chambourcin’ that reflects complex interactions among rootstock genotype, irrigation, season, and year. Specific effects of rootstock genotype on gene expression and elemental concentration were detected and vary with season and year. Variation in ion concentrations is also influenced by leaf position along the vine. This comprehensive, multi-year project demonstrates the importance of root system variation for shoot system morphology and suggests future exploration of rootstock genotypic diversity might offer a novel source of variation for shoot system phenotypic manipulation. 

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Allison Miller, Mani Awale, Anne Fennell, Zach Harris, Laszlo Kovacs, Misha Kwasniewski, Jason Londo, Zoe Migicovksy, Brigette Williams

Saint Louis University and the Danforth Plant Science Center; University of Missouri; South Dakota State University; Taylor Geospatial Institute; Missouri State University; Penn State University

Keywords

grafting, phenotyping, transcriptomics, epigenomics, ionomics 

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Effects of wine versus de-alcoholised wine on the microbiota-gut-brain axis in a tau-pathology murine model of Alzheimer’s disease

Alzheimer’s Disease (AD) is the most common disorder associated with cognitive impairment and the main cause of dementia globally. Multiple evidence in the last decade suggest that the gut microbiome plays an important role in the pathogenesis and progression of AD via the microbiota-gut-brain axis, a network wherein microbiome and the central nervous system crosstalk via endocrine, immune, neural, and microbial metabolites signalling pathways.

Exogeneous C-S lyase enzyme, a potential tool for thiol enhancement in wine or beer?

Varietal thiols are considered for years as key aroma compounds in many wines. Their main origin is the cleavage during alcoholic fermentation of S-conjugate precursors present in grapes and musts, even if the levels of precursors already identified struggle to completely explain the levels of thiols found in wine.

Metschnikowia pulcherrima: A valuable microbial bioresource from wine for smart agrifood

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.

Understanding novel germplasm solutions: sensory, chemical and preliminary hedonic insights of wines made from Australian first-generation mildew resistant cultivars

One of the major issues for wine production in Australia is the management and eradication of powdery and downy mildews and the associated yield losses they present, costing Australian grape growers upwards of AUD$160M per annum [1].

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.