Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Use of microorganisms in the disinfection/protection of organic rooted-cuttings from wood pathogens

Use of microorganisms in the disinfection/protection of organic rooted-cuttings from wood pathogens

Abstract

One of the major problems affecting the viticulture sector is the quantity of plant protection products (especially copper) used to control the main foliar diseases of the vine. The Life Green Grapes project enter in the production context with the aim of reducing the use of fungicides throughout the production cycle, starting from mother plants protection in the field up to the production of wine and table grapes.

The process goes through the nursery sector where it aims to improve both the phytosanitary state of the rooted-cuttings, reducing the endophytic presence of potentially pathogenic wood fungi, and the qualitative aspect of the nursery material, through the application of a consortium of microorganisms that increase the microbial biodiversity associated with the rhizosphere.

At the “Vivaio Moroni”, partner of the project, the propagation material was treated following three different application protocols: 1) Corporate Bio; 2) Trichoderma+Mycorrhiza; 3) Trichoderma.

To evaluate the most suitable time for the application of the products, treatments were carried out at different stages of the production process: 1) before storage in the fridge at 4⁰C; 2) before delivery to the vine farm; 3) just before planting.

The analyzes carried out showed a greater root mass in the proximal area in all the treatments with Trichoderma+mycorrhiza and allowed to quantify the presence of the applied microorganisms; they showed the effects on the vegetative state (statistically significant differences between the control and the treatments); and furthermore highlighted the tendency to reduce wood pathogens in both treatments (Trichoderma only and with Trichoderma+Mycorrhizae).

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

G. Carella¹*, F. Burroni², A. Ciofini³, L. Ghelardini¹, R. Perria³, W.A. Petrucci³, P. Storchi³ and L. Mugnai¹

¹ Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 28, I-50144, Florence, Italy
² Studio Associato Agroniminvigna, Via de’ Buondelmonti 62, 50125 Firenze, Italy
³Council for Agricultural Research and Economics (CREA), Research centre for Viticulture and Enology, Viale Santa Margherita 80, 52100 Arezzo, Italy

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Terroir and climate: the role of homoclime matching

Climate is an important component or determinant of terroir, especially at the regional level. One can define three levels of terroir. These are the macro– or regional scale, which applies over tens of kilometres of the landscape. The second level is the meso- scale, which applies over kilometres or hundreds of meters, at the individual vineyard scale.
Read More

Do high temperature extremes impact berry tannin composition?

Flavonoids, including flavonols, anthocyanins, and tannins, are
important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate. While the synergistic effect of light and temperature has been intensively examined on flavonoids in relation to bunch exposure, studies targeting the sole effect of high temperature have mostly
focused on anthocyanins during the ripening period. With tannin biosynthesis starting around flowering, heatwaves occurring earlier in the grape growing season could be critical. Only a few papers report the impact of temperature on tannin synthesis and accumulation; to date, none have examined the effect of high temperature extremes which, in the context of climate change, relates to increases in heatwave intensity.

Read More

Comparison of destructive and non-destructive measurements of table grape berries to assess quality parameters using spectroscopy

The quality of table grapes is critically influenced by several parameters, including sugar content, acidity, firmness, and overall appearance.

Read More

Structural composition of polymeric polyphenols of red wine after long-term ageing: effect of vinification technology

Aged red wines possess phenolic composition very different from young ones due to the transformations among native grape phenolics and the formation of new polymeric polyphenols during aging process.

Read More

How sensor technologies combined with artificial intelligence increase the efficiency in grapevine breeding (research): current developments and future perspectives

Viticulture and grapevine breeding programs have to face and adapt to the rapidly changing growing conditions due to the ongoing climate change, the scarcity of resources and the demand for sustainability within the whole value chain of wine production. In times of highly effective and cost-efficient genotyping technologies routinely applied in plant research and breeding, the need for comparable high-speed and high-resolution phenotyping tools has increased substantially. The disciplines of grapevine research, breeding and precision viticulture picked up this demand – mostly independent from each other – by the development, validation and establishment of different sensor technologies in order to extend management strategies or to transform labor-intensive and expensive phenotyping.

Read More