terclim by ICS banner
IVES 9 IVES Conference Series 9 Exploring high throughput secondary trait phenomics to improve grapevine breeding

Exploring high throughput secondary trait phenomics to improve grapevine breeding

Abstract

Modern grapevine breeding programs have overcome many challenges using genomic selection, which has allowed breeders to make targeted selections at earlier stages in the breeding process. However, the cost of genetic testing may present a burden for some programs, and markers often struggle to accurately predict quantitative traits. Recent advances in high throughput, high-dimensional data have provoked investigation into the use of high-dimensional phenomics as a low-cost addition to the grape breeder’s toolkit that may offer advantages in predicting quantitative traits. High-dimensional secondary trait (HDST) data has been employed in annual crops for prediction of agriculturally important traits such as yield. To explore the potential of HDST data in grapes, 1618 grapevine seeds and seedlings from six populations were evaluated using hyperspectral and high-dimensional HSV color data.  We show that HDST data are variable within seed populations. To start, we explore correlations of HDST data with early life stage traits, demonstrating potential to develop predictive models. Our work utilizes low-cost, high throughput data which has the potential to supplement genomic selection, allowing breeders to make decisions at the earliest stage in the breeding cycle. This work lays a foundation for the use of HDST data from seeds to predict traits in grapevine.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Danielle Hopkins1*, Matthew Rubin2, Allison Miller1,2

1 Department of Biology, Saint Louis University, St. Louis, MO
2 Donald Danforth Plant Science Center, St. Louis, MO

Contact the author*

Keywords

phenomic selection, high throughput phenotyping, high-dimensional data

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

The effects of soil health management practices on soil organic carbon persistence and accrual in vineyards

Context and purpose of the study. Climate change is already threatening California vineyards, as they grapple with increasing extreme weather events and drier growing seasons.

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

USE OF 13C CP/MAS NMR AND EPR SPECTROSCOPIC TECHNIQUES TO CHARACTERIZE MACROMOLECULAR CHANGES IN OAK WOOD(QUERCUS PETRAEA) DURING TOASTING

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.

The soil application of a plant-derived protein hydrolysate speeds up selectively the ripening-specific processes in table grape

Grapevine is one of the most extensively cultivated fruit crops, playing a crucial role in the economies of many grape-growing regions around the world.

Sensory impacts of the obturator used for the Chasselas: study over the time

Many parameters affect the organoleptic characteristics of wine: internal parameters like the chemical composition or polyphenol content and external as for example storage conditions or the type of obturator. The aim of this study was to characterize sensorally the impacts of several type of obturator on a white wine: Chasselas. To determine the organoleptic characteristics of this wine, a quantitative descriptive analysis could be used. But rapid sensory methods were preferred in this project. Indeed these methods are an appropriate alternative to conventional descriptive methods for quickly assessing sensory product discrimination.