Effects of Chromium Toxicity on Physiological Performance and Nutrient Uptake in Two Grapevine Cultivars (Vitis vinifera L.) Growing on Own Roots or Grafted onto Different Rootstocks

Chromium toxicity is considered within the most severe and dangerous nutritional disorders, and it can often be observed in crops grown in industrial areas. The present study aims to determine the effects of Cr(VI) toxicity on the growth, nutrition, and physiological performance of grapevines. In a pot hydroponic experiment, own-rooted Merlot and Cabernet Franc grapevine cultivars or cultivars grafted onto 1103P and 101-14 Mgt rootstocks were exposed to 120 μM Cr(VI). Leaf interveinal chlorosis appeared after forty-five days of treatment. Overall leaf chlorosis and brown root coloration after sixty days was reported. A significant effect on the majority of the measured parameters due to the Cr(VI) treatment was observed. Chromium stress increased the total Cr concentrations in all parts of the vines, i.e., leaves, shoots, roots, and trunks. When comparing between the studied plant sections, the roots presented the highest Cr concentrations, ranging from 396 to 868 mg kg⁻¹ d. w., and then, in descending order, the Cr concentrations ranged from 41 to 102 mg kg⁻¹ d. w. in the trunks, from 2.0 to 3.3 mg kg⁻¹ d. w. in the leaves, and from 1.9 to 3.0 mg kg⁻¹ d. w. in the shoots. Between the assessed rootstocks, 1103P was identified to be a better excluder of Cr concentration in the roots and other aerial parts of the vines. Additionally, chromium toxicity negatively affected the concentrations and compartmentalization of the most important nutrients. Leaf chlorophyll (Chl) concentration decreased down to approximately 53% after sixty days of Cr stress. Chromium toxicity significantly reduced the stem water potential (SWP), net CO₂ assimilation rate (A), stomatal conductance (gs), and PSII maximum quantum yield in all the cases of grafted or own-rooted vines. At this stage, chromium stress increased the leaf total phenolic content from 46.14% in Merlot vines to 75.91% in Cabernet Franc vines.