Grape berry skin features related to ontogenic resistance to Botrytis cinerea

Deytieux-Belleau, Christelle; Gény, Laurence; Roudet, Jean; Mayet, Valérie; Donèche, Bernard; Fermaud, Marc

doi:10.1007/s10658-009-9503-6

Cited by 72 publications

(73 citation statements)

References 30 publications

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“…In contrast, cuticle and wax content, as well as the number and thickness of epi-and hypodermal cell layers were weakly positively correlated with resistance. This is consistent with later work that found Botrytis resistance to be associated with thicker skins and high levels of epicuticular waxes, both of which are undesirable characteristics for commercial cultivars (Deytieux-Belleau et al, 2009;Herzog et al, 2015). Other evidence has suggested that aromatic volatiles produced by V. labrusca accessions reduce pathogenicity and spore production of B. cinerea (Kulakiotu et al, 2004).…”

supporting

confidence: 91%

“…Studies have evaluated physical, chemical, morphological, and genetic components contributing to Botrytis resistance in Vitis (Deytieux-Belleau et al, 2009;Gabler et al, 2003;Herzog et al, 2015;Kulakiotu et al, 2004;Renault et al, 2000;Trotel-Aziz et al, 2006). Gabler et al (2003) determined that the number of surface pores on berries was negatively correlated with resistance.…”

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confidence: 99%

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Evaluation of Host Resistance to Botrytis Bunch Rot in Vitis spp. and Its Correlation with Botrytis Leaf Spot

Naegele

2018

horts

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Abstract. Botrytis cinerea, the causal agent of Botrytis bunch rot and gray mold, is the number one postharvest disease of fresh grapes in the United States. Fungicide applications are used to manage the disease, but fungicide-resistant isolates are common and postharvest losses occur annually. Host resistance is needed for long-term management of the disease. Sources of resistance in grape have been identified, but often have poor fruit quality. In this study, 27 grape lines (cultigens and species), including high fruit-quality Vitis vinifera, were evaluated for fruit and leaf susceptibility to two isolates of B. cinerea. No significant differences in virulence or pathogenicity were detected between the two isolates, but differences in disease incidence were evident among lines in leaves and berries. Most V. vinifera cultivars evaluated had high disease incidence in berries, whereas complex hybrids, Vitis aestivalus and Vitis arizonica, had low-to moderate disease incidence. Two V. vinifera breeding lines had moderate susceptibility (<50% disease) to Botrytis bunch rot when inoculated with either isolate. Only one V. vinifera line had little (<5%) to no berry or leaf disease when inoculated with either isolate. Moderate resistance (10% to 25%) was detected in Vitis spp., and a single V. vinifera line. Correlations were examined among soluble solids, leaf susceptibility, and fruit susceptibility. No correlations between soluble solids and disease susceptibility (leaves or berries) were identified, but moderate correlations between leaf and berry susceptibility were observed. Moderate resistance to Botrytis bunch rot and leaf spot were detected in Vitis breeding lines, suggesting these may be useful for developing grape cultivars with high fruit quality and resistance to B. cinerea.

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confidence: 91%

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confidence: 99%

Evaluation of Host Resistance to Botrytis Bunch Rot in Vitis spp. and Its Correlation with Botrytis Leaf Spot

Naegele

2018

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“…Differences in grape varieties are known to affect fungal invasion, with skin hardness and thickness as well as tannin content known to be a hurdle for penetration by the pathogen [24]. A. carbonarius is well known to be a very invasive fungus which is capable of colonising and penetrating berries even without skin damage and to grow at 25-35 °C and 0.95-0.99 a w , respectively [25].…”

Section: Resultsmentioning

confidence: 99%

A Saccharomyces cerevisiae Wine Strain Inhibits Growth and Decreases Ochratoxin A Biosynthesis by Aspergillus carbonarius and Aspergillus ochraceus

Cubaiu

Abbas

Dobson

et al. 2012

Toxins

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The aim of this study was to select wine yeast strains as biocontrol agents against fungal contaminants responsible for the accumulation of ochratoxin A (OTA) in grape and wine and to dissect the mechanism of OTA detoxification by a Saccharomyces cerevisiae strain (DISAABA1182), which had previously been reported to reduce OTA in a synthetic must. All of the yeast strains tested displayed an ability to inhibit the growth of Aspergillus carbonarius both in vivo and in vitro and addition of culture filtrates from the tested isolates led to complete inhibition of OTA production. S. cerevisiae DISAABA1182 was selected and further tested for its capacity to inhibit OTA production and pks (polyketide synthase) transcription in A. carbonarius and Aspergillus ochraceus in vitro. In order to dissect the mechanism of OTA detoxification, each of these two fungi was co-cultured with living yeast cells exposed to yeast crude or to autoclaved supernatant: S. cerevisiae DISAABA1182 was found to inhibit mycelial growth and OTA production in both Aspergilli when co-cultured in the OTA-inducing YES medium. Moreover, a decrease in pks transcription was observed in the presence of living cells of S. cerevisiae DISAABA1182 or its supernatant, while no effects were observed on transcription of either of the constitutively expressed calmodulin and β-tubulin genes. This suggests that transcriptional regulation of OTA biosynthetic genes takes place during the interaction between DISAABA1182 and OTA-producing Aspergilli.

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“…cinerea penetration (Vail and Marois, 1991;Kretschmer et al, 2007). During ripening, grape berries undergo a series of complex biochemical and physiological processes that enhance their quality for wine production but also their vulnerability to pathogen infection (Pezet et al, 2003;Deytieux-Belleau et al, 2009). Some ripening processes that may promote B. cinerea infections of grape berries are cell wall and cuticle modifications that lead to fruit softening and microfractures on the berry surface, modulation of the fruit's synthesis and perception of plant hormones, changes in the levels of organic acids and sugars, and the loss of preformed defenses (Miedes and Lorences, 2007;Cantu et al, 2008Cantu et al, , 2009Centeno et al, 2011;Blanco-Ulate et al, 2013b;Prusky et al, 2013).…”

mentioning

confidence: 99%

Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot

et al. 2015

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Noble rot results from exceptional infections of ripe grape (Vitis vinifera) berries by Botrytis cinerea. Unlike bunch rot, noble rot promotes favorable changes in grape berries and the accumulation of secondary metabolites that enhance wine grape composition. Noble rot-infected berries of cv Sémillon, a white-skinned variety, were collected over 3 years from a commercial vineyard at the same time that fruit were harvested for botrytized wine production. Using an integrated transcriptomics and metabolomics approach, we demonstrate that noble rot alters the metabolism of cv Sémillon berries by inducing biotic and abiotic stress responses as well as ripening processes. During noble rot, B. cinerea induced the expression of key regulators of ripening-associated pathways, some of which are distinctive to the normal ripening of red-skinned cultivars. Enhancement of phenylpropanoid metabolism, characterized by a restricted flux in white-skinned berries, was a common outcome of noble rot and red-skinned berry ripening. Transcript and metabolite analyses together with enzymatic assays determined that the biosynthesis of anthocyanins is a consistent hallmark of noble rot in cv Sémillon berries. The biosynthesis of terpenes and fatty acid aroma precursors also increased during noble rot. We finally characterized the impact of noble rot in botrytized wines. Altogether, the results of this work demonstrated that noble rot causes a major reprogramming of berry development and metabolism. This desirable interaction between a fruit and a fungus stimulates pathways otherwise inactive in white-skinned berries, leading to a greater accumulation of compounds involved in the unique flavor and aroma of botrytized wines.

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Grape berry skin features related to ontogenic resistance to Botrytis cinerea

Cited by 72 publications

References 30 publications

Evaluation of Host Resistance to Botrytis Bunch Rot in Vitis spp. and Its Correlation with Botrytis Leaf Spot

Evaluation of Host Resistance to Botrytis Bunch Rot in Vitis spp. and Its Correlation with Botrytis Leaf Spot

A Saccharomyces cerevisiae Wine Strain Inhibits Growth and Decreases Ochratoxin A Biosynthesis by Aspergillus carbonarius and Aspergillus ochraceus

Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot

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