A.E. Gallo, J.E. Perez Peña, C.V. González, J.A. Prieto
{"title":"西拉和歌海娜(Vitis vinifera)表现出不同的应对高温的策略","authors":"A.E. Gallo, J.E. Perez Peña, C.V. González, J.A. Prieto","doi":"10.1111/ajgw.12530","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p>Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>We applied a 1.1°C increase in field-grown, well-watered plants, during the growing season and compared them to Control plants. We measured net assimilation (<i>A</i><sub><i>n</i></sub>), transpiration rate (<i>E</i>), stomatal conductance (<i>g</i><sub><i>s</i></sub>), stomata density and length, intrinsic and yield WUE (<i>WUE</i><sub><i>int</i></sub> and <i>WUE</i><sub><i>yield</i></sub>). Gas exchange and <i>WUE</i><sub><i>int</i></sub> in response to heating were cultivar-dependent. Heated Grenache plants increased <i>A</i><sub><i>n</i></sub>, <i>g</i><sub><i>s</i></sub>, <i>E</i> and stomatal length but decreased <i>WUE</i><sub><i>int</i></sub>. In contrast, gas exchange and <i>WUE</i><sub><i>int</i></sub> were similar between heated Syrah and Control plants. Both cultivars decreased <i>WUE</i><sub><i>yield</i></sub> in response to heating.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>An increase in air temperature decreased <i>WUE</i><sub><i>int</i></sub> in Grenache, whereas Syrah could tolerate heating without modifying leaf functioning. We proposed these strategies to cope with heating as ‘avoiding’ for Grenache and ‘tolerant’ for Syrah in well-watered conditions.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p>This research contributes to an understanding of the strategies to cope with high temperature of different cultivars, which should be considered to select better-adapted genotypes for the expected warmer conditions.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"383-394"},"PeriodicalIF":2.5000,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12530","citationCount":"2","resultStr":"{\"title\":\"Syrah and Grenache (Vitis vinifera) revealed different strategies to cope with high temperature\",\"authors\":\"A.E. Gallo, J.E. Perez Peña, C.V. González, J.A. Prieto\",\"doi\":\"10.1111/ajgw.12530\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Aims</h3>\\n \\n <p>Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods and Results</h3>\\n \\n <p>We applied a 1.1°C increase in field-grown, well-watered plants, during the growing season and compared them to Control plants. We measured net assimilation (<i>A</i><sub><i>n</i></sub>), transpiration rate (<i>E</i>), stomatal conductance (<i>g</i><sub><i>s</i></sub>), stomata density and length, intrinsic and yield WUE (<i>WUE</i><sub><i>int</i></sub> and <i>WUE</i><sub><i>yield</i></sub>). Gas exchange and <i>WUE</i><sub><i>int</i></sub> in response to heating were cultivar-dependent. Heated Grenache plants increased <i>A</i><sub><i>n</i></sub>, <i>g</i><sub><i>s</i></sub>, <i>E</i> and stomatal length but decreased <i>WUE</i><sub><i>int</i></sub>. In contrast, gas exchange and <i>WUE</i><sub><i>int</i></sub> were similar between heated Syrah and Control plants. Both cultivars decreased <i>WUE</i><sub><i>yield</i></sub> in response to heating.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>An increase in air temperature decreased <i>WUE</i><sub><i>int</i></sub> in Grenache, whereas Syrah could tolerate heating without modifying leaf functioning. We proposed these strategies to cope with heating as ‘avoiding’ for Grenache and ‘tolerant’ for Syrah in well-watered conditions.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance of the Study</h3>\\n \\n <p>This research contributes to an understanding of the strategies to cope with high temperature of different cultivars, which should be considered to select better-adapted genotypes for the expected warmer conditions.</p>\\n </section>\\n </div>\",\"PeriodicalId\":8582,\"journal\":{\"name\":\"Australian Journal of Grape and Wine Research\",\"volume\":\"28 3\",\"pages\":\"383-394\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2022-01-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12530\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Australian Journal of Grape and Wine Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12530\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12530","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Syrah and Grenache (Vitis vinifera) revealed different strategies to cope with high temperature
Background and Aims
Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.
Methods and Results
We applied a 1.1°C increase in field-grown, well-watered plants, during the growing season and compared them to Control plants. We measured net assimilation (An), transpiration rate (E), stomatal conductance (gs), stomata density and length, intrinsic and yield WUE (WUEint and WUEyield). Gas exchange and WUEint in response to heating were cultivar-dependent. Heated Grenache plants increased An, gs, E and stomatal length but decreased WUEint. In contrast, gas exchange and WUEint were similar between heated Syrah and Control plants. Both cultivars decreased WUEyield in response to heating.
Conclusions
An increase in air temperature decreased WUEint in Grenache, whereas Syrah could tolerate heating without modifying leaf functioning. We proposed these strategies to cope with heating as ‘avoiding’ for Grenache and ‘tolerant’ for Syrah in well-watered conditions.
Significance of the Study
This research contributes to an understanding of the strategies to cope with high temperature of different cultivars, which should be considered to select better-adapted genotypes for the expected warmer conditions.
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
