terclim by ICS banner
IVES 9 IVES Conference Series 9 Which potential for Near Infrared Spectroscopy to characterize rootstock effects on grapevines?

Which potential for Near Infrared Spectroscopy to characterize rootstock effects on grapevines?

Abstract

Developing rootstocks adapted to environmental constraints constitutes a key lever for grapevine adaptation to climate change. In this context, Near Infrared Spectroscopy (NIRS) could be used as a high-throughput phenotyping technique to simplify the study of rootstocks in grafted situations. This study is an exploratory analysis to evaluate the potential of NIRS acquired on grafted tissues to reveal rootstock effects as well as the plasticity of combinations of scion/rootstock to better characterize these interactions.
Through the study of 25 combinations (5 scions times 5 rootstocks) in a dedicated experimental vineyard, we showed that NIRS obtained from grafted tissues capture rootstock and scion/rootstock interaction signals, up to 20% of the total variance at specific wavelengths. Yet, the scion effect on the spectra remains dominant over the rootstock effect, which is also the case for agronomic traits. Using NIRS data on dried leaves, which were found to best capture the rootstock effect compared to measurements on wood or fresh leaves, spectral wavelengths specific to the rootstock effect could be identified.
Predictions at the vine level carried out on twenty-eight phenotypic traits showed that those related to phenology and vigor being were better predicted. Three spectral regions were consistently identified as contributing to predictions and to differences between scion/rootstock combinations. Using data from these regions yielded predictive models as accurate as those built with the entire spectral range, underlining that NIRS capture useful information related to the combination rootstock/scion which opens prospects towards the possibility of using this methodology in a breeding context.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Article

Authors

Marie-Gabrielle Harribey1, Jean-Pascal Tandonnet2, Marine Morel2, Virginie Bouckenooghe3,4, Elisa Marguerit2, Vincent Segura4,5, Nathalie Ollat2*

1 UMR BIOGECO, Univ. Bordeaux, INRAE, CIRAD, 33 Cestas, France
2 EGFV, Univ.Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33882 Villenave d’Ornon, France
3 IFV, 30240, Le Grau du Roi, France
4 UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, 34398, Montpellier, France
5 UMR AGAP Institut, Univ Montpellier, CIRAD, INRAE, Institut Agro Montpellier, 34398 Montpellier, France

Contact the author*

Keywords

NIRS, phenomic prediction, rootstock, scion/rootstock interaction, field phenotyping

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

What defines the aging signature of Chasselas wines?

Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas.

Comportement de différents clones de Sauvignon blanc dans certains terroirs viticoles du Friuli-Venezia Giulia (Nord-Est de l’Italie)

The worldwide reputation of Sauvignon Blanc has led technicians to ask themselves various questions about the cultivation of this variety: choice of the most suitable localities, the most effective agronomic strategies and the most appropriate wine-growing techniques, to bring out its particular aroma.

Phenolic compounds present in natural haze protein of Sauvignon white wine

The aim of this work was the identification and quantification of polyphenols present in natural precipitate of a Sauvignon wine. Phenol analysis in wine precipitate was based on acid hydrolysis, CG- MS after derivatization, and LC-MS.

The aroma diversity of italian white wines

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.

The ability of wine yeasts fermenting by the addition of exogenous biotin

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion