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…

Effects of bottle closure type on sensory characteristics of Chasselas wines

Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

Phenolic extraction and mechanical properties of skins and seeds during maceration of four main italian red wine grape varieties

AIM: Red grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds.

Discriminant value of soil properties for terroir zoning

Environmental analysis (climate, vegetation, geomorfoloy-lanscape, lithology and soil) and its integration in a quality index taking the Appellation of Origin as the sole universe are used as general methodology for terroir zoning in Spain (Sotés and Gómez-Miguel, 1986-2005). This methodology is also applied to specific aspects of different Spanish Appellations of Origin (size, distribution and landscape peculiarities and vine occupation index).

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Natural magnetic levitation for the storage of wine bottles

Wine storage ensuring the quality and correct aging is one of the issues that wineries, wine traders and consumers encounter after wine bottling.