J.D. Dunlevy, D.H. Blackmore, A. Betts, N. Jewell, C. Brien, B. Berger, R.R. Walker, E. J. Edwards, A.R. Walker
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引用次数: 3
Abstract
Background and Aims
Predicted impacts of climate change—increased temperature, decreased rainfall, and reduced water availability—are expected to increase irrigation-related salinity in Australia's major wine regions. Breeding of new abiotic stress-tolerant rootstocks will help to mitigate these effects on viticulture. Here, we investigated the impact of elevated temperature on key salt tolerance traits of two contrasting rootstocks and a population of experimental rootstock hybrids.
Methods and Results
A high-throughput facility was used to phenotype the rootstocks, K51-40, 140 Ruggeri and 68 K51-40 derived hybrids, all ungrafted, under factorial salinity and temperature treatments. Elevated temperature led to increased chloride concentration in the mature laminae of most genotypes, likely driven by increased transpiration, with large differences between genotypes in the extent of the temperature response. Genetic differences were also observed for the influence of temperature on laminae sodium accumulation. Growth rate response to salinity was variable between genotypes and was independent of laminae chloride and sodium accumulation.
Conclusions
High-throughput phenomics provides a promising tool to simultaneously assess new rootstock selections for ion exclusion and growth rate response under abiotic stresses.
Significance of the Study
Understanding the effect of temperature on salinity tolerance traits, and the development of novel screening tools, will help breed new rootstocks better suited to a hotter and drier future climate.
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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