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Late ripening cell death and shrivel in Shiraz

Steve Tyerman | Faculty of Sciences, The University of Adelaide, Australia

45.00 (VAT incl.)

Steve Tyerman has been involved in plant physiology research for over 25 years. His research interests lie in the area of grapevine physiology and in particular vine and berry water relations. If you are a subscriber, access the video directly from this link →

Specifiche

Duration

33 minutes

LESSONS

Single

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Description

Shiraz is a variety prone to loss of mass late in ripening, which is often evident as berry shrivel and has impacts on yield and wine quality. Berry shrivel correlates with cell death in the mesocarp, which is exacerbated by high temperatures and water stress that result in greater degree of hypoxia in the berry mesocarp.

The group led by Steve Tyerman investigated the effect of four rootstocks on berry development and cell death in Shiraz, as well as the effect of bunch position and the effect of canopy size (as measured by LAI) aiming to find ways to reduce impacts under a warming climate.

From the results of their investigation, can we preserve cell vitality and reduce cell death?

Video of the seminar held during Macrowine virtual (June 23-30, 2021)