Foliar application of methyl jasmonate to Graciano and Tempranillo vines: effects on grape amino acid content during two consecutive vintages
2019
Gutiérrez-Gamboa, Gastón | Pérez-Álvarez, Eva Pilar | Rubio Bretón, María Pilar | Garde-Cerdán, Teresa | CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) | Gobierno de La Rioja | Comisión Nacional de Investigación Científica y Tecnológica (Chile) | Ministerio de Economía y Competitividad (España) | Gutiérrez-Gamboa, Gastón [0000-0003-3207-850X] | Rubio Bretón, María Pilar [0000-0002-3354-8449] | Garde-Cerdán, Teresa [0000-0002-2054-9071]
[Aim] The study of elicitors in grapevines has focused on inducing resistance to diseases and improving phenolic and volatile composition of grapes and wines. Due to the importance of nitrogen compounds in grape quality, the aim of this work was to study the effect of methyl jasmonate (MeJ) applied to two grapevine varieties on grape amino acid content during two consecutive seasons. [Methods and results] Amino acids were analyzed by HPLC-DAD. The results showed that MeJ applications to Tempranillo grapevines decreased the concentration of certain amino acids during both seasons, but did not affect total amino acid content. Moreover, MeJ applications to Graciano grapevines increased the concentration of several amino acids during the second season. [Conclusions] The effects of MeJ on grape amino acid concentration were conditioned by variety and vintage. Significance and impact of the study: The importance of this work is to provide more information with respect to the effects of elicitors on grape quality for good viticultural management.
اظهر المزيد [+] اقل [-]Financial support was provided by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)-Gobierno de La Rioja under project RTA2013-00053-C03-01. G. G.-G. thanks for the financial support given by CONICYT through BCH/Doctorado-72170532. E.P. P.-Á., P. R.-B., and T. G.-C. also thank MINECO for funding.
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Ciencias de la Vid y del Vino