Short-term physiological effects of smoke on grapevine leaves

Bell, Tina L.; Stephens, Scott L.; Moritz, Max A.

doi:10.1071/wf12140

Cited by 17 publications

(27 citation statements)

References 73 publications

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“…The impact of desiccation on g s and K leaf varies considerably between species (Brodribb & Holbrook, 2006;Sack & Holbrook, 2006;Brodribb et al, 2009), and is caused in part by the cavitation of leaf veins (Kikuta et al, 1997;Salleo et al, 2000;Nardini et al, 2001Nardini et al, , 2003Cochard et al, 2002;Brodribb & Holbrook, 2003;Johnson et al, 2011), as well as differences in vein architecture (Scoffoni et al, 2011). There is also the intriguing possibility that smoke may provide a cue for stomatal closure that might mitigate the impact of a fire plume (Gilbert & Ripley, 2003;Calder et al, 2010;Bell et al, 2013;Aerts, 2015). However, our simulations were based on an assumption of a constant cuticular conductance that was unaffected by the heating of the leaf.…”

Section: Discussionmentioning

confidence: 99%

Experimental evidence for heat plume‐induced cavitation and xylem deformation as a mechanism of rapid post‐fire tree mortality

et al. 2016

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Summary Recent work suggests that hydraulic mechanisms, rather than cambium necrosis, may account for rapid post‐fire tree mortality. We experimentally tested for xylem cavitation, as a result of exposure to high‐vapour‐deficit (D) heat plumes, and permanent xylem deformation, as a result of thermal softening of lignin, in two tree species differing in fire tolerance.We measured percentage loss of conductance (PLC) in distal branches that had been exposed to high‐D heat plumes or immersed in hot water baths (high temperature, but not D). Results were compared with predictions from a parameterized hydraulic model. Physical damage to the xylem was examined microscopically.Both species suffered c. 80% PLC when exposed to a 100°C plume. However, at 70°C, the fire‐sensitive Kiggelaria africana suffered lower PLC (49%) than the fire‐resistant Eucalytpus cladocalyx (80%). Model simulations suggested that differences in PLC between species were a result of greater hydraulic segmentation in E. cladocalyx. Kiggelaria africana suffered considerable PLC (59%), as a result of heat‐induced xylem deformation, in the water bath treatments, but E. cladocalyx did not.We suggest that a suite of ‘pyrohydraulic’ traits, including hydraulic segmentation and heat sensitivity of the xylem, may help to explain why some tree species experience rapid post‐fire mortality after low‐intensity fires and others do not.

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Section: Discussionmentioning

confidence: 99%

Experimental evidence for heat plume‐induced cavitation and xylem deformation as a mechanism of rapid post‐fire tree mortality

et al. 2016

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“…Smoke alters UV profiles, obscures sunlight, provides substrates for water and ice condensation, and deposits particulates on plants and the environment. These processes occur both within burn perimeters (Bell, Stephens, & Moritz, 2013) and beyond via atmospheric transport. Aerosol radiative forcing is also a major uncertainty in our understanding of the net effects of fire on Earth's climate (Landry, Matthews, & Ramankutty, 2015).…”

Section: Fire Behaviour Directs Ecological Outcomesmentioning

confidence: 99%

Fire as a fundamental ecological process: Research advances and frontiers

et al. 2020

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Fire is a powerful ecological and evolutionary force that regulates organismal traits, population sizes, species interactions, community composition, carbon and nutrient cycling and ecosystem function. It also presents a rapidly growing societal challenge, due to both increasingly destructive wildfires and fire exclusion in fire‐dependent ecosystems. As an ecological process, fire integrates complex feedbacks among biological, social and geophysical processes, requiring coordination across several fields and scales of study. Here, we describe the diversity of ways in which fire operates as a fundamental ecological and evolutionary process on Earth. We explore research priorities in six categories of fire ecology: (a) characteristics of fire regimes, (b) changing fire regimes, (c) fire effects on above‐ground ecology, (d) fire effects on below‐ground ecology, (e) fire behaviour and (f) fire ecology modelling. We identify three emergent themes: the need to study fire across temporal scales, to assess the mechanisms underlying a variety of ecological feedbacks involving fire and to improve representation of fire in a range of modelling contexts. Synthesis: As fire regimes and our relationships with fire continue to change, prioritizing these research areas will facilitate understanding of the ecological causes and consequences of future fires and rethinking fire management alternatives.

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“…Other research, however, has shown little effect on the physiology of grapevines from short‐term exposure of leaves to smoke for the grapevine cultivars Cabernet Franc, Cabernet Sauvignon, Chardonnay, Durif, Pinot Noir and Syrah, irrespective of fuel type (Bell et al. ). Assimilation, stomatal conductance and transpirational levels in most cultivars had recovered to pre‐smoke levels within 48 h of initial smoke application (Bell et al.…”

Section: Uptake Translocation Carry‐over Between Growing Seasons Pmentioning

confidence: 99%

“…Assimilation, stomatal conductance and transpirational levels in most cultivars had recovered to pre‐smoke levels within 48 h of initial smoke application (Bell et al. ). It was also noted that the length of exposure time, concentration of smoke components, vine phenology and the interplay of other plant stresses, such as drought, nutrient limitation, competition for water with other plants and high temperature, may also play an important role in plant recovery after exposure to smoke (Bell et al.…”

Section: Uptake Translocation Carry‐over Between Growing Seasons Pmentioning

confidence: 99%

“…It was also noted that the length of exposure time, concentration of smoke components, vine phenology and the interplay of other plant stresses, such as drought, nutrient limitation, competition for water with other plants and high temperature, may also play an important role in plant recovery after exposure to smoke (Bell et al. ), and further studies should take these variables into consideration.…”

Section: Uptake Translocation Carry‐over Between Growing Seasons Pmentioning

confidence: 99%

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Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

Krstic

Johnson

Herderich

2015

Australian Journal of Grape and Wine Research

115

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In recent years, the exposure of vineyards and grapes to smoke from bushfires and controlled burn events has in some instances resulted in wines described as smoke tainted. Such wines are characterised by undesirable sensory characters described as smoky, burnt, ash, smoky bacon, medicinal and ashtray. This review summarises the knowledge about the composition of smoke from forest and grass fires, describes relationships between smoke exposure of vineyards and smoke taint in wine, and outlines strategies for managing and reducing the risk to producing smoke‐affected wines. The sensitivity of grapes and vines at different phenological stages to the uptake of contaminants from smoke, especially smoke‐derived volatile phenols, is outlined, and the pathways for entry and metabolic transformation of volatile phenols are discussed. The potential for translocation of phenolic contaminants within the grapevine and the differences in uptake of smoke contaminants of different grape cultivars are also discussed, along with preliminary work on dose/response relationships regarding concentration and duration of exposure and subsequent expression of smoke taint in wine. The chemical basis of smoke taint in wine is described, and the relationship between volatile phenols from combustion of wood/lignin and their glycosides, and sensory panel ratings of smoke attributes in affected wines is discussed. This includes a summary of sensory reconstitution studies and measurement of flavour compounds released from nonvolatile glycosides in mouth and during in vitro model experiments, which corroborate the sensory contribution of glycosylated phenolic substances and their role as flavour precursors. Finally, the review also discusses analytical methods used to quantify free volatile phenolic substances and their associated glycosides, biomarkers for identifying smoke exposure of grapes, and strategies for assessing the risk of quality loss post‐smoke exposure. Case studies are presented that outline the influence of harvesting and winemaking practices on the expression of smoke taint, and that describe oenological approaches to ameliorate smoke taint in wine.

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Short-term physiological effects of smoke on grapevine leaves

Cited by 17 publications

References 73 publications

Experimental evidence for heat plume‐induced cavitation and xylem deformation as a mechanism of rapid post‐fire tree mortality

Experimental evidence for heat plume‐induced cavitation and xylem deformation as a mechanism of rapid post‐fire tree mortality

Fire as a fundamental ecological process: Research advances and frontiers

Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

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