Bud break and enzymatic activity in buds of grapevines cv. Ives treated with Gallesia integrifolia hydrolate

• Autorzy: Maia A.J. , Schwan-Estrada K. R. F. , Botelho R. V. , Jardinetti V. A. , Faria C. M. D. R. , Batista A. F. , da Costa W. F.
• Języki publikacji: EN

Abstrakty

EN

The lack of more sustainable options for inducing bud break in grapevines in mild winter regions is a limiting factor for local viticulture due to restrictions on the use of agrochemicals. Within this context, an experiment was conducted to evaluate the effects of a hydrolate obtained from Gallesia integrifolia (a native Brazilian tree) on the bud break of grapevines cv. Ives. The experiment was conducted in a vineyard located in Marialva, Parana´, Brazil, over two consecutive crop cycles: 2011 (September/ December) and 2012 (February/May). The treatments consisted of the following doses of Gallesia hydrolate (GH): 0, 100, 150, 200, and 250 mL L-1, as well as 30 mL L-1 of garlic extract and 20 mL L-1 of hydrogen cyanamide, which were used as positive controls. The following variables were evaluated: sprouting percentage per plant, number of clusters per plant, cluster mass, yield (t ha-1), catalase and peroxidase activities. The GH treatments improved bud break in cv. Ives during both crop cycles, demonstrating quadratic effects relative to the applied doses. The same effect was verified for the number of clusters and for the yield. Twenty-four hours after the treatments, a quadratic effect for peroxidase and catalase activity was verified relative to the GH doses applied. For peroxidase activity, the treatment at 200 mL L-1 GH resulted in a 57 % reduction relative to the control. The most abundant component found in GH was dimethyl disulfide. Based on these results, GH at 150 mL L-1 could be a promising alternative to the currently used methods for promoting bud break in cv. Ives, representing a cheaper and more environmentally friendly option for viticulture.

• Wydawca: -
• Czasopismo: Acta Physiologiae Plantarum
• Rocznik: 2013
• Tom: 35
• Numer: 09
• Opis fizyczny: p.2727-2735,fig.,ref.

Twórcy

autor

Maia A.J.

• Department of Agronomy, State University of Maringa´, Avenida Colombo, 5790, Maringa´, PR CEP 87020-900, Brazil

autor

Schwan-Estrada K. R. F.

• Department of Agronomy, State University of Maringa´, Avenida Colombo, 5790, Maringa´, PR CEP 87020-900, Brazil

autor

Botelho R. V.

• Department of Agronomy, Midwestern State University, Rua: Simea˜o Camargo Vilela de Sa´, No 3, Guarapuava, PR CEP 85040-080, Brazil

autor

Jardinetti V. A.

• Department of Agronomy, State University of Maringa´, Avenida Colombo, 5790, Maringa´, PR CEP 87020-900, Brazil

autor

Faria C. M. D. R.

• Department of Agronomy, Midwestern State University, Rua: Simea˜o Camargo Vilela de Sa´, No 3, Guarapuava, PR CEP 85040-080, Brazil

autor

Batista A. F.

• Department of Chemistry, State University of Maringa´, Av. Colombo 5790, Maringa´, PR CEP 87020-900, Brazil

autor

da Costa W. F.

• Department of Chemistry, State University of Maringa´, Av. Colombo 5790, Maringa´, PR CEP 87020-900, Brazil

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