Grapevine under light and heat stresses

Palliotti, Alberto; Poni, Stefano

doi:10.1002/9781118735985.ch7

Cited by 14 publications

(10 citation statements)

References 117 publications

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“…According to the primary studies on grapevines under HS conditions, P n , g s , E, and Ψ stem decreased sharply [24,78,86]. In this study, only SDI showed a decreasing trend for all of the former physiological parameters, whereas SI+ and SPRI showed higher Ψ stem .…”

Section: Which Cooling Was the Most Effective In Mitigating Hs?supporting

confidence: 47%

“…Many studies have found that Ψ stem and E rates decrease after HS, whereas the findings related to g s behavior are controversial, because it is difficult to isolate the direct effect of temperature on g s [77][78][79]. In the current study, g s decreased significantly after HS, not only in SDI, but also in SI+ and SI, and persisted for up to 10 days after the end of the HS event (Figure 3b).…”

Section: Which Cooling Was the Most Effective In Mitigating Hs?mentioning

confidence: 47%

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Evaluating the Spectral and Physiological Responses of Grapevines (Vitis vinifera L.) to Heat and Water Stresses under Different Vineyard Cooling and Irrigation Strategies

Cogato

Jewan

et al. 2021

Agronomy

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Heat stress (HS) and water stress (WS) pose severe threats to viticulture, and effective management solutions to counter their effects on grapevine performance must be examined. In this study, we evaluated the physiological and spectral responses of Vitis vinifera L. cv. Sauvignon blanc to individual (HS) and combined (HS + WS) stress under four different cooling and irrigation strategies. The treatments were: standard drip irrigation (SI), extra drip irrigation (SI+), extra sprinklers irrigation (SPRI), and sustained deficit irrigation (SDI; 50% of SI). Compared to the other treatments, in the early stages after the occurrence of HS, the vine water status of SPRI and SI+ improved, with high stomatal conductance (gs) (SPRI) and stem water potential (Ψstem; SPRI and SI+). All the physiological indicators measured were significantly lower after the end of HS in the SDI treatment. We also identified the spectral response of grapevine to HS and combined HS and WS (resulting from SDI). Consistent with the physiological analysis, the proximal spectral responses of leaves identified SPRI and SI+ as putative cooling strategies to minimize vine HS. The vines undergoing combined stress (SDI) showed greenness amelioration 10 days after stress, as revealed by the greenness vegetation indices (VIs), i.e., Green Index (GI), Normalized Difference Greenness Vegetation Index (NDGI), and Visible Atmospherically Resistant Index (VARI). However, their physiological recovery was not achieved within this time, as shown by the Simple Ratio Index (SRI), Transformed Chlorophyll Absorption Ratio Index (TCARI), and TCARI/Optimized Soil-Adjusted Vegetation Index (TCARI/OSAVI). A three-step band selection process allowed the identification of the spectral traits’ responsive to HS and combined stress, i.e., 1336–1340 nm, 1967–1971 nm, and 600–604 nm.

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Section: Which Cooling Was the Most Effective In Mitigating Hs?supporting

confidence: 47%

Section: Which Cooling Was the Most Effective In Mitigating Hs?mentioning

confidence: 47%

Evaluating the Spectral and Physiological Responses of Grapevines (Vitis vinifera L.) to Heat and Water Stresses under Different Vineyard Cooling and Irrigation Strategies

Cogato

Jewan

et al. 2021

Agronomy

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“…In many wine growing regions, strategies for adapting viticultural practices to the challenges of the climate change are based on innovative management techniques and they have become crucial in order to mitigate the negative effects of high temperatures and water stress. In these situations, it is easy to have photo-inhibition phenomena in the leaves, resulting in chlorosis and necrosis, reduction of berry growth and significant reduction of fruit quality at harvest due to a rapid increase in sugar and pH, alteration of the phenols metabolism and drop of organic acids and aroma compounds [1,2,3]. Because of this, resulting wines are less able to be aged, have poor color and aromatic profiles, and have excessive alcohol content, all of which is poorly appreciated by today's consumers.…”

Section: Introductionmentioning

confidence: 99%

Kaolin treatments on Pinot noir grapevines for the control of heat stress damages

et al. 2019

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The aim of the study was to verify if vineyard kaolin application during the 2017 hot summer could reduce the negative effects of high temperatures and heat stress on canopy physiological processes, yield and fruit quality. The kaolin was applied once at the beginning of August, at 3% concentration, in a Pinot Noir vineyard. The application was performed only to the west side of the rows, where the vines were more subjected to heat stress. The 2017 summer was very hot, with maximum air temperature higher than 35 °C for several consecutive days in June, July and August and with heat waves that reached 42.3 °C in August. The kaolin coating works by significantly reducing leaf temperatures in comparison to untreated vines, with an average of about − 4 °C and up to −6 °C. Moreover, it maintains high the photosynthetic activity preventing irreversible photoinhibition phenomena, whereas untreated vines exhibit a marked physiological damage with chlorotic and necrotic leaves, dehydrated berries and sunburn damages. At harvest, 30-35% of the untreated vines were affected by severe water stress symptoms and produced unmarketable fruits. In comparison to the untreated vines, those sprayed with kaolin showed a higher yield (+27%), higher anthocyanins (+35%) and higher concentration of organic acids (+11%)

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“…The predicted climate change therefore presents a major challenge for wine production. Although Vitis vinifera shows large variations in terms of tolerance to abiotic summer stresses, i.e., high temperature (HT) and radiation and low water availability ( Palliotti and Poni, 2016 ), the effects of a temperature increase on berry composition have been widely studied, in terms of both extreme heatwaves or mild-to-moderate increase during ripening. Since berry temperature and solar radiation often act synergistically and sun exposure of grape bunches can be modified by viticulture practices, several researches have focused on the effect of both parameters simultaneously ( Bergqvist et al, 2001 ; Spayd et al, 2002 ; Downey et al, 2004 ; Cortell and Kennedy, 2006 ; Tarara et al, 2008 ; Azuma et al, 2012 ; Movahed et al, 2016 ) and only a few computed the precise role of temperature in these multi-factor studies ( Mori et al, 2005 , 2007 ; Yamane et al, 2006 ; Cohen et al, 2012 ; Sadras et al, 2013a , b ; Rienth et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Whole Plant Temperature Manipulation Affects Flavonoid Metabolism and the Transcriptome of Grapevine Berries

et al. 2017

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Among environmental factors, temperature is the one that poses serious threats to viticulture in the present and future scenarios of global climate change. In this work, we evaluated the effects on berry ripening of two thermal regimes, imposed from veraison to harvest. Potted vines were grown in two air-conditioned greenhouses with High Temperature (HT) and Low Temperature (LT) regimes characterized by 26 and 21°C as average and 42 and 35°C as maximum air daily temperature, respectively. We conducted analyses of the main berry compositional parameters, berry skin flavonoids and berry skin transcriptome on HT and LT berries sampled during ripening. The two thermal conditions strongly differentiated the berries. HT regime increased sugar accumulation at the beginning of ripening, but not at harvest, when HT treatment contributed to a slight total acidity reduction and pH increase. Conversely, growing temperatures greatly impacted on anthocyanin and flavonol concentrations, which resulted as strongly reduced, while no effects were found on skin tannins accumulation. Berry transcriptome was analyzed with several approaches in order to identify genes with different expression profile in berries ripened under HT or LT conditions. The analysis of whole transcriptome showed that the main differences emerging from this approach appeared to be more due to a shift in the ripening process, rather than to a strong rearrangement at transcriptional level, revealing that the LT temperature regime could delay berry ripening, at least in the early stages. Moreover, the results of the in-depth screening of genes differentially expressed in HT and LT did not highlight differences in the expression of transcripts involved in the biosynthesis of flavonoids (with the exception of PAL and STS) despite the enzymatic activities of PALs and UFGT being significantly higher in LT than HT. This suggests only a partial correlation between molecular and biochemical data in our conditions and the putative existence of post-transcriptional and post-translational mechanisms playing significant roles in the regulation of flavonoid metabolic pathways and in particular of anthocyanins.

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Grapevine under light and heat stresses

Cited by 14 publications

References 117 publications

Evaluating the Spectral and Physiological Responses of Grapevines (Vitis vinifera L.) to Heat and Water Stresses under Different Vineyard Cooling and Irrigation Strategies

Evaluating the Spectral and Physiological Responses of Grapevines (Vitis vinifera L.) to Heat and Water Stresses under Different Vineyard Cooling and Irrigation Strategies

Kaolin treatments on Pinot noir grapevines for the control of heat stress damages

Whole Plant Temperature Manipulation Affects Flavonoid Metabolism and the Transcriptome of Grapevine Berries

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