Mycorrhizal symbiosis improve fruit quality in Tempranillo grapevine sensitive to low-moderate warming

Goicoechea, Nieves; Torres, Nazareth; Garmendia, Idoia; Hilbert, Ghislaine; Antolı́n, Maria

doi:10.1016/j.scienta.2023.111993

Cited by 8 publications

(2 citation statements)

References 53 publications

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“…From mid-veraison onwards, most of photoassimilates are directed to berry ripening (Lebon et al, 2008), therefore berry sugar import strongly depends on leaf photosynthetic activity. A recent study under similar experimental conditions reports an increase in net photosynthesis of 'Tempranillo' fruit-bearing cuttings grown at 28 • C compared with those grown at 24 • C, such increase being concomitant with a higher concentration of glucose and fructose in the fruit and a reduction of TSS in the leaves (Goicoechea et al, 2023). Although photosynthesis was not measured in the present work, we cannot rule out an increased translocation of photoassimilates from the leaves to the fruits in T+4, which may have contributed to the faster ripening observed in this treatment.…”

Section: Discussionmentioning

confidence: 74%

Bunch Transpiration is Involved in the Hastening of Grape Berry Ripening Under Elevated Temperature and Low Relative Humidity Conditions

Cabodevilla,

Morales,

Pascual

2023

Preprint

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Section: Discussionmentioning

confidence: 74%

Bunch Transpiration is Involved in the Hastening of Grape Berry Ripening Under Elevated Temperature and Low Relative Humidity Conditions

Cabodevilla,

Morales,

Pascual

2023

Preprint

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“…Instantaneous water use efficiency ( WUE ) was calculated as the ratio between An and E. The ratios of intercellular (Ci) to atmospheric (Ca) CO 2 were also calculated [ 31 ]. Proline and total soluble sugars (TSSs) were measured, as described by Goicoechea et al [ 42 ], in the same leaves previously used to determine Ψ pd . Leaf dry weight (DW) was calculated after drying the plant material in an oven at 70 °C until reaching a constant weight.…”

Section: Methodsmentioning

confidence: 99%

Arbuscular Mycorrhizal Fungi Improve the Performance of Tempranillo and Cabernet Sauvignon Facing Water Deficit under Current and Future Climatic Conditions

Kozikova,

Pascual,

Goicoechea

2024

Plants

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Climate change (CC) threatens Mediterranean viticulture. Rhizospheric microorganisms may be crucial for the adaptation of plants to CC. Our objective was to assess whether the association of two grapevine varieties with arbuscular mycorrhizal fungi (AMF) increases grapevine’s resilience to environmental conditions that combine elevated atmospheric CO2, increased air temperatures, and water deficit. Tempranillo (T) and Cabernet Sauvignon (CS) plants, grafted onto R110 rootstocks, either inoculated (+M) or not (−M) with AMF, were grown in temperature-gradient greenhouses under two environmental conditions: (i) current conditions (ca. 400 ppm air CO2 concentration plus ambient air temperature, CATA) and (ii) climate change conditions predicted by the year 2100 (700 ppm of CO2 plus ambient air temperature +4 °C, CETE). From veraison to maturity, for plants of each variety, inoculation treatment and environmental conditions were also subjected to two levels of water availability: full irrigation (WW) or drought cycles (D). Therefore, the number of treatments applied to each grapevine variety was eight, resulting from the combination of two inoculation treatments (+M and −M), two environmental conditions (CATA and CETE), and two water availabilities (WW and D). In both grapevine varieties, early drought decreased leaf conductance and transpiration under both CATA and CETE conditions and more markedly in +M plants. Photosynthesis did not decrease very much, so the instantaneous water use efficiency (WUE) increased, especially in drought +M plants under CETE conditions. The increase in WUE coincided with a lower intercellular-to-atmospheric CO2 concentration ratio and reduced plant hydraulic conductance. In the long term, mycorrhization induced changes in the stomatal anatomy under water deficit and CETE conditions: density increased in T and decreased in CS, with smaller stomata in the latter. Although some responses were genotype-dependent, the interaction of the rootstock with AMF appeared to be a key factor in the acclimation of the grapevine to water deficit under both current and future CO2 and temperature conditions.

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Roots of resilience: Optimizing microbe‐rootstock interactions to enhance vineyard productivity

Francioli,

Strack,

Dries

et al. 2024

Plants People Planet

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Societal Impact StatementGrape production relies signifcantly on agrochemicals, such as fertilizers and pesticides, to sustain vine health and yield. However, excessive or improper use of these inputs leads to detrimental environmental effects, including soil degradation, water contamination, and biodiversity decline. To address this, research must explore sustainable alternatives. Enhancing the symbiotic interactions between grapevine rootstocks and beneficial soil microorganisms offers a viable pathway. By fostering these natural relationships, producers and scientists can develop environmentally sustainable viticulture practices that strengthen vine resilience without compromising productivity. This approach also supports the broader transition to regenerative, ecologically balanced agricultural systems.SummaryThe productivity and resilience of vineyards are influenced by complex interactions between grapevine rootstocks and the surrounding soil microbiome. Emerging research has highlighted the pivotal role of these microbe‐rootstock alliances in modulating nutrient acquisition, water‐use efficiency, and pathogen resistance. By leveraging the symbiotic potential of beneficial soil microorganisms, viticulturists can optimize vineyard management practices to enhance overall productivity, stability, and sustainability. Through the strategic selection of rootstocks with enhanced mycorrhizal associations and the targeted introduction of plant growth‐promoting rhizobacteria, growers can support the grapevine in adapting to challenging soil conditions. Aditionally, manipulating the rhizosphere microbiome, through techniques such as biofertilization and reverse microdialysis, can foster the development of robust, disease‐suppressive communities that safeguard the vines against biotic and abiotic stressors. Integrating these microbiome‐centric approaches into comprehensive vineyard management strategies, and potentially in future rootstock genetic improvement programs, holds promise for improving grape yield, quality, and the long‐term resilience of viticultural systems.

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Mycorrhizal symbiosis improve fruit quality in Tempranillo grapevine sensitive to low-moderate warming

Cited by 8 publications

References 53 publications

Bunch Transpiration is Involved in the Hastening of Grape Berry Ripening Under Elevated Temperature and Low Relative Humidity Conditions

Bunch Transpiration is Involved in the Hastening of Grape Berry Ripening Under Elevated Temperature and Low Relative Humidity Conditions

Arbuscular Mycorrhizal Fungi Improve the Performance of Tempranillo and Cabernet Sauvignon Facing Water Deficit under Current and Future Climatic Conditions

Roots of resilience: Optimizing microbe‐rootstock interactions to enhance vineyard productivity

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