Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.)
The aim of this study was to assess the influence of the application of mycorrhizal fungal inoculum on “Cabernet Sauvignon” (<i>Vitis vinifera</i> L.) leaf gas exchange, yield parameters, as well as grape berry composition, especially regarding phenolic compounds. The experiment was cond...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/11/7/615 |
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| author | Marko Karoglan Tomislav Radić Marina Anić Željko Andabaka Domagoj Stupić Ivana Tomaz Josip Mesić Tomislav Karažija Marko Petek Boris Lazarević Milan Poljak Mirela Osrečak |
| author_facet | Marko Karoglan Tomislav Radić Marina Anić Željko Andabaka Domagoj Stupić Ivana Tomaz Josip Mesić Tomislav Karažija Marko Petek Boris Lazarević Milan Poljak Mirela Osrečak |
| author_sort | Marko Karoglan |
| collection | DOAJ |
| description | The aim of this study was to assess the influence of the application of mycorrhizal fungal inoculum on “Cabernet Sauvignon” (<i>Vitis vinifera</i> L.) leaf gas exchange, yield parameters, as well as grape berry composition, especially regarding phenolic compounds. The experiment was conducted over two years under natural vineyard conditions of the Zagreb wine-growing area, the continental region of Croatia. “Cabernet Sauvignon” grapevines were grafted on SO<sub>4</sub> rootstock, both being commonly used in all wine production areas in Croatia. Results obtained demonstrated that symbiotic grapevines, in general, expressed improved leaf gas exchange parameters and higher yield parameters, especially regarding the number of clusters per vine. It should be emphasized that mycorrhizal fungi affected higher total flavan-3-ols, total anthocyanins, and total polyphenols in berry skin in both experimental years. Despite variation in some yield parameters, generally, it is possible to obtain higher yields together with the improved phenolic composition of grapes. |
| first_indexed | 2024-03-10T09:55:09Z |
| format | Article |
| id | doaj.art-c38f42c2a9134989aeee98a51ec5a615 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-10T09:55:09Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-c38f42c2a9134989aeee98a51ec5a6152023-11-22T02:28:05ZengMDPI AGAgriculture2077-04722021-06-0111761510.3390/agriculture11070615Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.)Marko Karoglan0Tomislav Radić1Marina Anić2Željko Andabaka3Domagoj Stupić4Ivana Tomaz5Josip Mesić6Tomislav Karažija7Marko Petek8Boris Lazarević9Milan Poljak10Mirela Osrečak11Department of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaInstitute for Adriatic Crops and Karst Reclamation, 21000 Split, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaPolytechnic in Požega, Studia Superiora Posegana, 34000 Požega, CroatiaDepartment of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaDepartment of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaDepartment of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaDepartment of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, CroatiaThe aim of this study was to assess the influence of the application of mycorrhizal fungal inoculum on “Cabernet Sauvignon” (<i>Vitis vinifera</i> L.) leaf gas exchange, yield parameters, as well as grape berry composition, especially regarding phenolic compounds. The experiment was conducted over two years under natural vineyard conditions of the Zagreb wine-growing area, the continental region of Croatia. “Cabernet Sauvignon” grapevines were grafted on SO<sub>4</sub> rootstock, both being commonly used in all wine production areas in Croatia. Results obtained demonstrated that symbiotic grapevines, in general, expressed improved leaf gas exchange parameters and higher yield parameters, especially regarding the number of clusters per vine. It should be emphasized that mycorrhizal fungi affected higher total flavan-3-ols, total anthocyanins, and total polyphenols in berry skin in both experimental years. Despite variation in some yield parameters, generally, it is possible to obtain higher yields together with the improved phenolic composition of grapes.https://www.mdpi.com/2077-0472/11/7/615mycorrhizal fungi<i>Vitis vinifera</i>yieldgrape berry compositionpolyphenols |
| spellingShingle | Marko Karoglan Tomislav Radić Marina Anić Željko Andabaka Domagoj Stupić Ivana Tomaz Josip Mesić Tomislav Karažija Marko Petek Boris Lazarević Milan Poljak Mirela Osrečak Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.) Agriculture mycorrhizal fungi <i>Vitis vinifera</i> yield grape berry composition polyphenols |
| title | Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.) |
| title_full | Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.) |
| title_fullStr | Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.) |
| title_full_unstemmed | Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.) |
| title_short | Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.) |
| title_sort | mycorrhizal fungi enhance yield and berry chemical composition of in field grown cabernet sauvignon grapevines i v vinifera i l |
| topic | mycorrhizal fungi <i>Vitis vinifera</i> yield grape berry composition polyphenols |
| url | https://www.mdpi.com/2077-0472/11/7/615 |
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