terclim by ICS banner
IVES 9 IVES Conference Series 9 The grapevine QTLome is ripe: QTL survey, databasing, and first applications

The grapevine QTLome is ripe: QTL survey, databasing, and first applications

Abstract

Overarching surveys of QTL (Quantitative Trait Loci) studies in both model plants and staple crops have facilitated the access to information and boosted the impact of existing data on plant improvement activities. Today, the grapevine community is ready to take up the challenge of making the wealth of QTL information F.A.I.R.. To ensure that all valuable published data can be used more effectively, the myriad of identified QTLs have to be captured, standardised and stored in a dedicated public database.
As an outcome of the GRAPEDIA initiative, QTL-dedicated experts from around the world have gathered to compile the grapevine QTLome: the complete information (e.g., map positions, associated phenotypes) describing all experimentally supported QTLs for a specific trait. This has led to the collection of more than 150 published QTL papers and to the FAIRification of the fields relevant to the grapevine QTL database. A grapevine-QTL frontend application for uploading data has been developed to support QTL curators.
For each specific trait, the QTLome will be anchored firstly to the grapevine reference PN40024.T2T(v5) genome/annotation and secondly to the published diverse genome assemblies. The generated “Grapevine QTL browser” will (i) enhance the understanding of the genetic architecture of diverse phenotypes, (ii) reveal consistent QTLs across studies (consensus genomic intervals), which are particularly valuable for marker-assisted breeding, (iii) assist the identification of candidate genes (relevant alleles) and their integration into biological/biotechnological applications. The potential of this resource will be demonstrated by a case study.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Article

Authors

Silvia Vezzulli1*§, Marco Moretto, Paola Bettinelli1, Javier Tello2, Pablo Carbonell-Bejerano2, Agnès Doligez3, Elsa Chedid4, Marina de Miguel4, Elisa Marguerit4, Éric Duchêne5, Ludger Hausmann6, Franco Röckel6, Daniela Holtgräwe7, Noam Reshef8, Varoostha Govender9, Justin Lashbrooke9, Claudia Muñoz-Espinoza10, Marco Meneses11, Patricio Hinrichsen11, Summaira Riaz12, Chin Feng Hwang13, Lance Cadle-Davidson14, Diana Bellin15, Alessandra Amato15, Marianna Fasoli15, José Tomás Matus16, Lakshay Anand17, Camille Rustenholz5, Laura Costantini1

1 Fondazione Edmund Mach, Research and Innovation Centre, San Michele all’Adige, Trento, Italy
2 Instituto de Ciencias de la Vid y del Vino, CSIC, Universidad de la Rioja, Gobierno de La Rioja, Logroño, Spain
3 AGAP Institut, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
4 EGFV, Université de Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, Villenave d’Ornon, France
5 SVQV, INRAE-University of Strasbourg, Colmar, France
6 Julius Kühn Institute (JKI), Federal Research Centre for Cultivated Plants, Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany
7 Genetics and Genomics of Plants, CeBiTec & Faculty of Biology, Bielefeld University, Bielefeld, Germany
8 Institute of Plant Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
9 Department of Genetics, Stellenbosch University, Matieland, South Africa
10 Department of Plant Production, Faculty of Agronomy, Universidad de Concepción, Chillán, Chile
11 Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago, Chile
12 Crop Diseases, Pests and Genetics Research Unit, USDA-ARS San Joaquin Valley Agricultural Sciences Center, Parlier, California, USA
13 State Fruit Experiment Station at Mountain Grove Campus, Missouri State University, Springfield, Missouri, USA
14 USDA-ARS Grape Genetics Research Unit, Geneva, New York, USA
15 Department of Biotechnology, University of Verona, Verona, Italy
16 Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, Paterna, Valencia, Spain
17 Environmental Epigenetics and Genetics Group, Department of Horticulture, University of Kentucky, Lexington, Kentucky, USA

§ equally contributed

Contact the author*

Keywords

QTL browser, database, manual curation, Vitis ontology, FAIR

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Influence of pedoclimatic factors during berry ripening in Burgundy

Berry composition at ripeness can be explained by many factors. This study was carried out from 2004 through 2011 in a 60 block network in the Yonne region, Burgundy.

Micro-meteorological, compositional and transcriptional study of corvina grape color during ripening

Grape anthocyanin content and composition could affect the quality and the production strategies of red wines. Differences in the pigment composition modify the color properties in terms of hue, extractability and stability. Thus, for the production of a highly qualitative wine such as “Amarone”, variations in the pigment composition are not negligible. The aim of this work was the investigation of the anthocyanin profile changes during ripening in Corvina grapes, the main cultivar for the “Amarone” production. The experiment took place in 2015, in two vineyards located in Valpollicella (Italy).

Results of late-wurmian to present-day climatic-geological evolution on to spatial variability of pedologic-geological characters of the AOC Gaillac terroirs (Tarn, Midi-Pyrénées)

The AOC Gaillac area is divided into three main terroirs : « The left bank terraces », « The right bank coteaux » and
« The plateau Cordais ». This division is valid at a regional scale, but it suffers of a number of local-scale exceptions. This spatial variability of the pedologic-geologic characteristics at the plot scale has been derived mainly from the main late-Würmian solifluxion phase occurring at the transition between the peri-glacial climate and the Holocene temperate conditions (13,000-10,000 yrs BP).

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

A predictive model of spatial Eca variability in the vineyard to support the monitoring of plant status

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...