terclim by ICS banner
IVES 9 IVES Conference Series 9 Characterization of bunch compactness and identification of associated genes in a diverse collection of cultivars of Vitis vinifera L.

Characterization of bunch compactness and identification of associated genes in a diverse collection of cultivars of Vitis vinifera L.

Abstract

Compactness is a complex trait of V. vinifera L. and is defined ultimately by the portion of free space within the bunch which is not occupied by the berries. A high degree of compactness results in poor ventilation and consequently a higher susceptibility to fungal diseases, diminishing the quality of the fruit. The easiness to conceptualize the trait and its importance arguably contrasts with the difficulty to measure and quantify it. However, recent technical advancements have allowed to study this attribute more accurately over the last decade. Our main objective was to explore the underlying genetics determining bunch compactness by applying updated phenotyping methods in a collection of V. vinifera L. cultivars with a wide genetic diversity.
A collection of 116 genotypes composed by 24 wine, 56 table and 26 mixed usage varieties was characterized over two seasons measuring several traits determining Compactness Indexes (CI), as proposed in literature. CI-18 performed the best on this collection and genotypes with extreme values with loose and dense bunches were further studied (n = 10 each group). RNA of these samples was collected at key developmental stages to study the expression of VvUCC1, VvGRF4 and other genes associated to this trait. We also evaluated the performance of automated phenotyping for this wide collection of varieties by applying precision phenotyping through 3D scan and point cloud library-based methods. Combining this data with 127,631 informative SNPs identified by genotyping-by-sequencing could lead to identify further loci associated with this attribute through GWAS.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Marco Meneses1, Renato Fuentes1, Ignacia Fuentes1, Claudia Muñoz-Espinoza2, Carolina Araya1, Juan Iribarra1, Erika Salazar1, Claudio Meneses3, Katja Herzog4, Patricio Hinrichsen1*

1 Instituto de Investigaciones Agropecuarias, INIA La Platina. Santiago, Chile.
2 Agronomy Faculty, Universidad de Concepción. Chillán, Chile.
3 Agronomy Faculty, P. Universidad Católica de Chile. Santiago, Chile.
4 Julius Kühn-Institut. Institute for Grapevine Breeding. Geilweilerhof, Germany.

Contact the author*

Keywords

Bunch compactness, qPCR, GBS, automated phenotyping

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

The use of zirconia dioxide enclosed in a metallic cage for the stabilisation of Chardonnay white wine

White wines are commonly stabilised by removing the heat unstable proteins through adsorption by bentonite, an effective but inefficient wine processing step. Alternative absorbents are thus sought and zirconium dioxide (zirconia) is recognised as a promising candidate.

Automated red microvinification (1kg) adapted to the needs of varietal innovation

The creation of disease-resistant varieties adapted to climate change is a key challenge for the future of the wine industry. At present, the selection of these new varieties is essentially based on screening for genetic markers of resistance and agronomic criteria, due to the small number of vines available per genotype. Integrating screening for oenological criteria into the early stages of selection would speed up this process.

Elicitors application in two maturation stages of Vitis vinifera L. cv Monastrell: changes on the skin cell walls

AIM: In a recent study, it was determined that the mid-ripening period is the most suitable for the application of methyl jasmonate (MeJ), benzothiadiazole BTH and MeJ+BTH on Monastrell grapes, to favor maximum accumulation of phenolic compounds at the time of harvest. However, the increase in the anthocyanin content of

Influence of Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory profile of sicilian nero d’avola wine after malolactic fermentation.

AIM: Malolactic fermentation is a process of decarboxylation of L-malic acid into L-lactic acid and carbon dioxide that leads to deacidification, modification of odors and flavors of wines [1]

Approaches to the classification of wine aroma aging potential. Applications to the case of Valpolicella red wines

Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines