Kaolin particle film application stimulates photoassimilate synthesis and modifies the primary metabolome of grape leaves

Conde, Artur; Neves, Andreia; Breia, Richard; Pimentel, Diana; Dinis, Lia-Tânia; Bernardo, Sara; Correia, Carlos M.; Cunha, Ana; Gerós, Hernâni; Moutinho-Pereira, José

doi:10.1016/j.jplph.2018.02.004

Cited by 50 publications

(38 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In fact, Kl fruits have more tartaric and malic and low sugar concentration than control berries (Table 3). These results in white grapevine fruits, as previous ones in red berries [10,17,21], reinforce that Kl treatment boosts, mainly in the mature grape berry (maturation period), the quantities of phenolic compounds, including total phenolics and tannins, leading also to an augment of antioxidant activity (Table 4). This happened because in response to kaolin there are a global stimulation of phenylpropanoid and flavonoid-flavonol pathways at the gene expression and/or protein activity levels [21].…”

Section: Kaolin Boost Grapevine Fruit Qualitysupporting

confidence: 81%

Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study

Dinis¹,

Bernardo²,

Matos³

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

Kaolin protective effect was assessed in a white grapevine cultivar ‘Cerceal’ in ‘Alentejo’ Region (southeast Portugal) where plants face extreme conditions during summer season. We addressed the hypothesis that kaolin effects lead to several changes in leaves, fruits and wine characteristics on the primary and secondary metabolism. Results showed that kaolin reduces leaf temperature which provoke an improvement in physiological parameters such as net photosynthesis and water use efficiency. This protection interferes with berries colour, leaving them more yellowish, and an increase in phenolic compounds were observed in all fruit tissues (skin, seed and pulp). Also, both berry and wine characteristics were strongly affected, with an increase of tartaric and malic acid and consequently high total acidity, while the sugar concentration decreased 8.9% in berries provoking a low wine alcohol level. Results also showed that kaolin induces high potassium, magnesium and iron, and low copper and aluminum concentrations. Moreover, the control wine showed higher content of esters related with hostile notes whereas wine from kaolin treated vines presented higher content of esters associated with fruity notes. Overall, the results strengthen the promising nature of kaolin application as summer stress mitigation strategy protecting grapevine plants and improving fruits quality and more balanced wines.

show abstract

Section: Kaolin Boost Grapevine Fruit Qualitysupporting

confidence: 81%

Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study

Dinis¹,

Bernardo²,

Matos³

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…Furthermore, the lower leaf SS content found in TF kaolin-treated leaves located in 'Alentejo' indicates that this variety was able to withstand even more intense periods of stress, revealing its ability to adapt to different environmental conditions. The higher SS content found in TF at the ripening stage of 2018 in both regions might also indicate that kaolin application under non-limiting summer stress conditions promotes plant growth and development, which can be varietal dependent and associated with increased expression of sugar transporters as reported by Conde et al (2018).…”

Section: Discussionmentioning

confidence: 75%

Optimising grapevine summer stress responses and hormonal balance by applying kaolin in two Portuguese Demarcated Regions

et al. 2021

Self Cite

View full text Add to dashboard Cite

In Mediterranean-like climate areas, field-grown grapevines are typically exposed to severe environmental conditions during the summer season, which can negatively impact the sustainability of viticulture. Despite the short-term mitigation strategies available nowadays to cope with climate change, little is known regarding their effectiveness in different demarcated winegrowing regions with differing climate features. Hence, we applied a kaolin suspension (5 %) to Touriga-Franca (TF) and Touriga-Nacional (TN) grapevine varieties located in two Portuguese demarcated regions (Alentejo and Douro) with different mesoclimates to study its effect on the physiological performance, hormonal balance and ABA-related grapevine leaf gene expression during the 2017 and 2018 growing seasons. Data show that 2017 was warmer than 2018 due to the occurrence of two heatwaves in both locations, highlighting the protective effect of kaolin application under severe environmental conditions. In the first study year, at midday, kaolin enhanced water use efficiency (23 % in Douro and 13 % in Alentejo), carbon assimilation rates (PN; 72 % in Douro and 25 % in Alentejo), and the soluble sugar content of grapevine leaves, while decreasing the accumulation of plant growth regulators (ABA, IAA, and SA) during the ripening stage. The results show an up-regulation of ABA biosynthesis-related genes (VvNCED) in TF treated vines from the Douro vineyard mainly in 2017, suggesting an increased stress response under severe summer conditions. Additionally, kaolin triggered the expression of ABA-responsive genes (VvHVA22a and VvSnRK2.6) mainly in TF, indicating different varietal responses to kaolin application under fluctuating periods of summer stress.

show abstract

“…Thus, there is strong interest in the development of cultivation practices that could improve the grape and wine quality of this cultivar. The application of KPF was tested with other grape varieties and found to increase the content of primary and secondary metabolites (Conde et al, 2016(Conde et al, , 2018Sharma et al, 2015), so KPF was tested here for its ability to affect the maturation process and metabolism of 'Meili' to evaluate the quality of grape.…”

Section: Discussionmentioning

confidence: 99%

Kaolin Particle Film Affects Grapevine Berry Quality in cv. Meili in Humid Climate Conditions

Ying¹,

Xue²,

Han³

et al. 2020

horts

View full text Add to dashboard Cite

Kaolin particle film (KPF) is an aqueous formulation of chemically inert mineral particles that can be sprayed on the surface of crops to form a protective film, resulting in increased fruit yield and quality. In this work, the effects of kaolin-based, foliar reflectant particle film on grape composition and volatile compounds in ‘Meili’ (Vitis vinifera L.) grapes were investigated under different growth stages over two growing seasons. The 100-berry weight and titratable acid content were decreased, and the sugar and soluble solid contents were increased in grapes of plants treated with kaolin over 2 years. Compared with grapes from plants not sprayed with kaolin, the levels of total phenol, flavonoid, flavanol, tannin, and anthocyanins of grapes from plants treated with kaolin for 2 years were mostly increased. High-performance liquid chromatography (HPLC) analysis also revealed an increased content of monomeric anthocyanin and changed anthocyanin composition. However, there was little effect on the volatile compounds in the grapes. These results demonstrate that KPF can facilitate the accumulation of sugar and phenolics, thereby improving grape quality even in a humid climate.

show abstract

Kaolin particle film application stimulates photoassimilate synthesis and modifies the primary metabolome of grape leaves

Cited by 50 publications

References 55 publications

Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study

Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study

Optimising grapevine summer stress responses and hormonal balance by applying kaolin in two Portuguese Demarcated Regions

Kaolin Particle Film Affects Grapevine Berry Quality in cv. Meili in Humid Climate Conditions

Contact Info

Product

Resources

About