Effect of year, sampling month and grape cultivar on noble rot incidence, mycelial growth rate and morphological type of Botrytis cinerea during noble rot development

Abstract

The aims of this three-year study were firstly to investigate the effect of 3 years, three sampling months and two grape cultivars (cvs) on noble rot incidence in the field and on the mycelial growth rate of Botrytis cinerea isolates in vitro under three incubation temperatures, and secondly to show possible effects of years, sampling months and cultivars on eight morphological (four mycelial: M I-IVand four sclerotial: S I-IV) types of B. cinerea isolates incubated at 20°C. In addition, the relationship between monthly noble rot incidences and morphological types was calculated. Analyses of variance indicated significant differences

Physico-Chemical Characteristics and Culturable Microbial Communities of Grape Berries Change Strongly during Noble Rot Development

“…The key findings of our paper include that (1) most measured physical and chemical parameters changed predictably during the noble rot process; (2) sampling month during the long harvest period influenced several of these physico-chemical traits, and (3) while keeping to the main trends, cultivars often differed in some physical, chemical, and microbiological aspects [ 31 , 33 ]. In addition, the results largely corresponded to the botrytization phases previously defined based on visual criteria [ 10 , 28 ].…”

“…B. cinerea is a common and widespread ascomycete fungus and necrotrophic pathogen attacking numerous different plant species (e.g., grape, tomato, kiwi fruit, strawberry and raspberry, herbaceous, shrub and tree species) [ 7 , 8 , 9 ]. Fournier et al [ 6 ] compared populations of B. cinerea associated with grey mold versus noble rot symptoms in various wine regions of France and showed that noble rot development was influenced by climate, cultivar, vintage, cultural practices, and berry microbiome [ 10 ]. The occurrence of noble rot is dependent mainly on microclimatic conditions [ 11 ]; however, there is a lack of information on the textural and microbial characteristics of the grape berries during the noble rot process.…”

Biomineralogical investigation of late-harvest grapes colonised by Botrytis cinerea Pers.

“…At the same time, no development of the rotting process was observed in the berry flesh covered with grey mycelium. In the more dried-out bunches, some of the berries were covered with a pink coating that remained after the dried juice (Hegyi-Kalo et al, 2019). SEM observations revealed the exact details of the mycelial growth of B. cinerea.…”

The association between metabolic status and susceptibility to Botrytis cinerea in strawberry fruit

“…Furthermore, although anthocyanins are the main source of red color in strawberry fruit, the more intense red coloration of certain genotypes might be associated with a higher abundance of other phenolic compounds that reduce the susceptibility. Hegyi-Kaló et al (2019) observed that the inhibition of B. cinerea growth was more profound on grape berries with dark-skin color than on white-skinned berries that contain lower concentrations of phenolic compounds.…”

“…Previous studies on B. cinerea spoilage in strawberry fruit have reported the effects of year, cultivar and the cultivar × year interaction on fruit spoilage (Hegyi-Kaló et al, 2019). Some of these studies reported that the variation of B. cinerea spoilage between years was more profound than genotypic differences within years (Chandler et al, 2006;Seijo et al, 2008).…”