Abstract
Lime-induced chlorosis (LIC) is an important abiotic constraint affecting the growth and yield of grapevines growing in calcareous soils in the Mediterranean region, and the sensory properties of the produced wine. In the work presented herein, the impact of LIC on the nutritional status and chlorophyll content was assessed for eleven varieties and a clone (Merlot, Pinot Noir, Cabernet Sauvignon, Tempranillo, Parraleta, Moristel, Aglianico, Macabeo, Sauvignon, Chardonnay, and Riesling), grafted to the same rootstock (1103 Paulsen). Macro- and micronutrient contents were determined in the fruit set and veraison stages by petiole analyses, while chlorophyll content in young leaves was monitored by SPAD. Significant differences were detected amongst varieties for all nutrients (including Fe), and inverse relationships between Fe and P contents in the petiole and chlorophyll concentration in the young leaves were found. Regarding LIC resistance, the Fe and chlorophyll contents suggest that Cabernet Sauvignon, Tempranillo and Aglianico varieties would show the best performance, while Sauvignon would be the least tolerant.
Highlights
Lime-induced chlorosis is considered the most widespread abiotic stress that affects grapevines, characterized by interveinal yellowing in the leaves
The low photosynthesis rate occurring in chlorotic plants remarkably depresses the yield and vigor of vineyards [2,3]: according to Bavaresco et al [4], lime-induced chlorosis (LIC) can reduce yield per plant by 82%, cluster weight by 68%, and berry weight by 47%
The selection of LIC tolerant grapevine varieties is of particular importance for vineyards in the Mediterranean region, in which the soil conditions for Fe nutrition are sub-optimal due to calcareous soils, because of its impact on productivity and wine quality
Summary
Lime-induced chlorosis is considered the most widespread abiotic stress that affects grapevines, characterized by interveinal yellowing in the leaves It affects chlorophyll synthesis, causes millerandage, and reduces and delays grape ripening. The synthesis and accumulation of sugars, acids and phenolic compounds in grapes through ripening would be greatly influenced by the photosynthetic capacity of the vines [9], as this capacity depends directly on vine-leaf biomass (canopy size, density and vigor) and leaf chlorophyll content [10] Technological grape parameters such as soluble solids, pH and anthocyanins have been reported to depend on the severity of the disorder reached in the campaign, and on its cumulative effects, which are manifested in the stocks in subsequent years [11]
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