Abstract
Globally, 7.4 million hectares of arable land is planted with grapevine with a farm gate value of $68.3 billion. The production of grapes faces growing pressure associated with challenges such as climate change, diminishing resources as well as the overuse of chemical fertilizers and synthetic pesticides, which have an impact on sustainability. Consequently, viticulture has over the years embraced and implemented various practices such integrated pest management, organic and biodynamic farming to curb the high chemical inputs typically used in conventional farming. Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers and plant growth regulators. Seaweed is of particular interest because of its availability globally. It was reported that brown seaweed (Ascophyllum spp.) improves plant growth and agricultural productivity, hormonal signalling, and an improved secondary plant metabolism. It also provides an alternative to soil supplementation, avoiding some of the negative effects of fertilizers through the leaching of nutrients into groundwater sources. This review aims to provide a summary of the use of seaweed extracts in grape production and their influence on grapevine physiology and stress adaptation mechanisms.
Highlights
IntroductionDevelopment and production face growing pressure associated with abiotic (drought, salt, mineral nutrition disturbances, light and temperature) and biotic (wounding, pathogens, and herbivores) stressors [1]
Grapevine functioning, development and production face growing pressure associated with abiotic and biotic stressors [1]
This review aims to discuss the contribution of seaweed extracts to mitigate abiotic and biotic stress on Vitis vinifera L. cultivars and their potential influence on grape and wine quality
Summary
Development and production face growing pressure associated with abiotic (drought, salt, mineral nutrition disturbances, light and temperature) and biotic (wounding, pathogens, and herbivores) stressors [1]. The abovementioned stressors contribute to the overuse of chemical fertilizers and synthetic pesticides, which have an impact on agricultural sustainability [2]. Viticulture has over the years embraced and implemented various practices such as integrated pest management (IPM), organic and biodynamic farming to curb the high chemical inputs typically used in conventional farming [4]. Various farming strategies and practices have been shown to influence grapevine microbiome structure and diversity [5,6,7]. The microbial phyllosphere and rhizosphere are negatively affected by the use of chemical products in associated vineyard environments [5]
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