a b s t r a c tRootstocks play a major role in grapevine tolerance to water stress by controlling and adjusting the water supply to shoot transpiration demand. This study aimed to characterize the influence of rootstock genotypes in the adaptive response of scions to water limiting conditions. The effect of rootstock genotype (140Ru and SO4) was observed in the different availability of water provided to the scions (Cabernet Sauvignon, Grenache, Merlot, Syrah), while scions influenced stomatal control of water transpiration. Implication on the cell-to-cell component of plant water transport in both rootstock and scion impacted on embolisms formation in roots and on hydraulics of leaves. The main conclusion of the present study was that rootstock and scion genotypes are able to confer to the plant traits of drought adaptability influencing respectively the capacity of water extraction from the soil and the sensitivity of the stomatal control.

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Sour cherry (Prunus cerasus L.) contains substantial quantities of phenolic compounds, specifically anthocyanins, and is mainly processed into different products including juice, whose by-product, namely sour cherry pomace (SCP), represents a potential source of high-added bioactive compounds currently underutilized. Oven-drying (OD) and freeze-drying (FD) are simple methods, often used to stabilize food matrices, and can be also successfully employed for the stabilization of sour cherry pomace. In the present study, the influence of genotype (Bianchi d'Offagna and Montmorency cvs), drying method and their interaction on the extractability of phenolic and anthocyanin profiles of sour cherry pomace were evaluated. Both genotype and drying method significantly influenced (p ≤ 0.001) the overall phytochemical content (total monomeric anthocyanin, total flavan-3-ol, total phenolic, and vitamin C) of analysed pomaces. The interrelationships between the parameters analyzed, the genotype, and the different drying conditions, as well as the relationships among variables, were investigated by principal component analysis (PCA). PCA results pointed out that the phytochemical content of sour cherry pomace was firstly influenced by the cultivar (which accounted for about 70% of the total variance), followed by drying process (about 18% of the total variance), and their interaction (about 12% of the total variance), with the exception of total flavan-3-ols, where a similar contribution (about 50%) of the two factors was observed. Besides, antidiabetic potential of SCPs was also investigated, pointing Bianchi D'Offagna FD pomace as the most active. Obtained results 2 point out the SCP stabilized by means of freeze-drying process as a valuable second-generation biorefinery for the food supplements, nutraceutical and pharmaceutical markets.