Viticultural Soil Testing Using Electronic Noses

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Ian Hunt, Chris Boucher, Bianca Das, Ash Martin, Rob Hardy
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Abstract

This study compared two sets of soil samples. One set was from a sheep paddock, the other set from an adjacent vineyard. Conventional agronomic soil tests showed that both sets of soil shared a common structure and nutrient base. However, there was more microbial biomass in the vineyard soil samples (p < 0.001). Most of this difference was due to increased fungal biomass in the vineyard (53% more total fungi biomass, p < 0.001), including mycorrhizal species (159% more mycorrhizal fungi biomass, p < 0.001). The study deployed a series of 10 electronic noses, each with six different gas sensors, on both sets of soil. The electronic noses detected higher levels of volatile organic compounds from the vineyard soil (p < 0.001), thus establishing a strong positive correlation with the microbial biomass results.

Abstract Image

利用电子鼻检测葡萄栽培土壤
这项研究比较了两组土壤样本。一组来自羊圈,另一组来自邻近的葡萄园。传统的农艺土壤试验表明,这两种土壤具有共同的结构和营养基础。然而,葡萄园土壤样品中的微生物量更多(p <;0.001)。这种差异主要是由于葡萄园真菌生物量的增加(真菌总生物量增加53%,p <;0.001),包括菌根菌种(菌根真菌生物量增加159%,p <;0.001)。这项研究在两组土壤上部署了10个电子鼻,每个电子鼻有6个不同的气体传感器。电子鼻检测到葡萄园土壤中挥发性有机化合物的含量较高(p <;0.001),因此与微生物量结果建立了很强的正相关关系。
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来源期刊
CiteScore
5.30
自引率
7.10%
发文量
35
审稿时长
3 months
期刊介绍: The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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