Y. Wang, X. Cao, Z.-L. Wang, X. Han, Y.-L Han, D. Wu, M. Hui, F. Yao, H. Wang, H. Li
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引用次数: 0
Abstract
Background and Aims
Grapevine downy mildew, the most destructive grapevine disease caused by Plasmopara viticola, requires more environmentally friendly control measures. A chemically inert kaolin particle film (KPF) was tested for the control of downy mildew.
Methods and Results
Grapevines were pretreated with KPF before P. viticola infection under field conditions, then an epidemic was monitored for 2 years (2020 and 2021). A 6% KPF pretreatment significantly delayed the epidemic onset by 1–2 weeks and decreased the disease index by 30% compared to the untreated vines. The concentration of hydrogen peroxide and malondialdehyde in leaves was reduced by the KPF treatment, indicating mitigation of the oxidative damage caused by P. viticola infection. The protective effect of the application of KPF may be due to the increased activity of antioxidant enzymes and antioxidant metabolites. The activity of disease resistance enzymes and the expression of related genes were also increased by KPF treatment.
Conclusions
Kaolin particle film reduced grapevine downy mildew and reinforced the defence response of grapevines cultivated in the field.
Significance of the Study
The positive effect of KPF against downy mildew for grapevines in the field indicated that there is potential to develop KPF for the control of downy mildew.
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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