Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons
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) | 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]
Edible mushrooms production presents a potential problem for the environment, due to the large amount of waste generated. These wastes contain nitrogenous matter, which could be used as biostimulant in plants. The aim of this work was to study the effect of waste waters, from the mushroom production process, applied at veraison and 1 week later to grapevine leaves, on grape volatile compounds over two vintages. The results evidenced that mushroom water treatment decreased the grape content of certain terpenoids, C13 norisoprenoids, benzenoid compounds and esters, increasing C6 compounds content during the first season. Treated mushroom water application slightly affected grape volatile composition. This was the treatment that least affected the content of grape volatile composition. Few differences were found after the biostimulation during the second vintage. The season was the dominant factor of grape volatile content variation compared to the treatment and their interaction.
Mostrar más [+] Menos [-]Financial support was given by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) under the 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 thanks MINECO for funding their doctoral contracts.
Mostrar más [+] Menos [-]Peer reviewed
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto de Ciencias de la Vid y del Vino