Efficiency of inorganic fungicides against the formation of Erysiphe necator chasmothecia in vineyards

BACKGROUND

A reduction in chasmothecia, an important inoculum of grape powdery mildew (Erysiphe necator Schwein.), is essential for disease control in vineyards; the use of fungicides during the formation of chasmothecia on vine leaves, late in the growing season, may accomplish this. Inorganic fungicides, such as sulphur, copper, and potassium bicarbonate, are very useful for this purpose because of their multisite mode of action. The aim of this study was to evaluate chasmothecia reduction using different fungicide applications late in the growing season in commercially managed vineyards and in an exact application trial.

RESULTS

Chasmothecia on vine leaves were reduced in commercial vineyards by four copper (P = 0.01) and five potassium bicarbonate (P = 0.026) applications. The positive effect of potassium bicarbonate was also confirmed in the application trial, where two applications showed lower chasmothecia numbers than the control (P = 0.002).

CONCLUSION

The application of inorganic fungicides reduced the amount of chasmothecia as the primary inoculum source. Potassium bicarbonate and copper are of further interest for disease control as these fungicides can be used by organic and conventional wine growers. The application of these fungicides should be carried out as late as possible before harvest to reduce chasmothecia formation and, consequently, the potential for powdery mildew infestation in the subsequent season. © 2023 The Authors. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.     

Is there a relationship between haemoglobin genotype and the innate resistance to experimental Haemonchus contortus infection in Merino lambs?

Responses to a single or repeated infection with 7000 infective larvae of Haemonchus contortus were studied in an experiment using a total of 106 3-month-old lambs with AA, AB or BB haemoglobin (Hb) genotypes. Results were assessed by faecal egg counts, adult worm counts, haematocrit values, haemoglobin concentrations, total serum protein and serum antibody IgG1 and IgA ELISA titres. None of these parameters showed a strong relationship to the Hb type. The prevalence of low responder (greater than 500 worms) and of high responder (less than 50 worms) animals in groups AA, AB and BB Hb types was 3.8 and 34.6, 20.6 and 35.2, 28.1 and 43.7%, respectively, suggesting that the responsiveness to nematode infection is under the control of gene(s) not closely linked with those determining the Hb genotype. Worm counts of a primary infection are more subject to variation than those of a secondary infection. There is a strong relationship between adult worm counts and faecal egg counts taken close to the time of slaughter. In living animals low and high responder discrimination can be based on individual faecal egg counts around 50 days after a secondary infection. Haematocrit values proved to be of little value in the low and high responder selection. In this regard neither Hb concentration nor total serum protein values are of practical significance. In 3-month-old lambs primary infection induced partial immunity which could prevent the establishment of a part of the secondary infection, irrespective of the presence or absence of the primary worm population. The development of immunity was not associated with an increase of serum IgG1 and IgA antibody levels. Specific antibody production was not influenced by Hb types. Mean antibody levels of low responder lambs showed no difference from those of high responders. Thus, serum IgG1 and IgA levels are of no predictive value in identifying lambs which are genetically resistant to Haemonchus infection.     

A parametric and microstructural study of the formation of gluten network in mixed flour–water batter

The mechanism of gluten network development is still unclear and remains difficult to study since gluten network formation in bread dough is a rather quick process. In order to better characterize this dynamic event, we slowed down its kinetics by increasing the dough water content. During mixing, performed with a planetary mixer at variable mixing speeds and flour/water ratios, the torque was recorded. Common flours from wheat cultivars Orvantis, Caphorn and Isengrain, similar in composition and Farinograph parameters, were studied.     

Study of the temperature effect on the formation of wheat gluten network: influence on mechanical properties and protein solubility

Modifications of mechanical properties of wheat dough during thermal treatments depend mainly on the capacity of wheat gluten proteins to establish intra- and intermolecular interactions when subjected to high-temperature processing. The present study investigates the effect of thermal treatments on the mechanical properties and protein solubility of wheat gluten-based network. The increase in treatment temperatures (from 80 to 135 C) induces an increase in mechanical resistance of the gluten network (tensile strength increases from 0.26 to 2.04 MPa) and a decrease in deformability (elongation decreases from 468 to 236%). The increase in temperature (from 80 to 135 C) also induces a very strong reduction of protein solubility in 2% SDS (from 68 to 0%) that could be correlated to the mechanical changes observed. It was concluded that the modifications of the wheat gluten network properties seem to depend mainly on the temperature level, as temperatures >108-116 C allow activation of thermosetting reactions.     

Impact of protein size distribution on gluten thermal reactivity and functional properties

Wheat gluten structure was modified in different ways: Disulfide bonds were reduced by sulfitolysis, or protein chains were enzymatically hydrolyzed at three different degrees of proteolysis. A kinetic study of the thermal reactivity of the modified glutens showed that gluten aggregation kinetic was slowed in consequence to the shift of gluten size distribution toward smaller proteins. In contrary to sulfitolysis, proteolysis also affected the gluten reactivity potential because of the formation of numerous nonreactive species. Moreover, the thermally induced browning reaction was greatly enhanced by proteolysis, which increased the amount of free amine residues, substrates of the Maillard reaction. On the contrary, a whitening effect was observed for reduced gluten with bisulfite. Proteolysis was also found to decrease plasticized gluten viscosity, to increase gluten-based materials water solubility, and to enhance gluten adhesiveness properties but to reduce its mechanical performance. Sulfitolysis was considered as a possible way of extending gluten processability by extrusion or injection molding, whereas proteolysis was found to confer enhanced gluten stickiness that suggests new potential end uses of gluten in the pressure sensitive adhesives domain.     

Potential and actual ascospore release of Erysiphe necator chasmothecia in Austria

Journal of Plant Diseases and Protection - Ascospores of grape powdery mildew (Erysiphe necator Schw.) play a crucial role in the disease onset in spring in many vine-growing areas. We investigated...     

Changes in hot water soil extracts brought about by nitrogen immobilization and mineralization processes during incubation of amended soils

Summary During incubation of an acid cambisol and an alkaline fluvisol, amended with glucose and nitrate, hot water soil extracts were analysed for N content, ultraviolet absorption, and fluorescence. Humic substances in the hot water extracts and in a neutral sodium pyrophosphate extract were fractionated on polyvinylpyrrolidone and measured spectroscopically. Changes in the hot water and pyrophosphate extract compositions were related to changes in microbial biomass, as estimated by substrate-induced respiration, and the hexosamine content of soil hydrolysates. During the incubation, the microbial population in each type of soil developed quite differently, according to the soil pH. Microbial growth and death in the alkaline soil sample induced a maximum of hot-water-extractable ultraviolet-absorptive non-fluorescent substances. The fluorescence of the hot water soil extract increased steadily with incubation time even after the microbial activity was reduced. A similar increase in fluorescence, in accord with the ultraviolet absorption, was found during incubation of the acid soil samples. After 95 days of incubation, the hot-water-extractable fluorescent and ultraviolet-absorptive substances were reduced. N immobilization induced an increase, and N mineralization a decrease, in dissolved organic N. The relative increase in humic substances in the hot water soil extract was much higher than in the pyrophosphate extract. Therefore, humic material, produced by microbial growth and death, is obviously extractable with hot water.     

Response of Zweigelt Grapevine to Foliar Application of Potassium Fertilizer: Effects on Gas Exchange,Leaf Potassium Content,and Incidence of Traubenwelke

Zweigelt grapes have recently become susceptible to infestation with Traubenwelke (grape wilting) and the susceptibility has been assumed to be related to potassium (K) deficiency. The aim of the studies was to determine the effects of foliar application of K on leaf K content, leaf gas exchange, and on infestation of grapes with Traubenwelke. Three foliar fertilizers of K (Agripotash, 27.4% K; Nutrileaf, 33.2% K; and KNO₃, 38.7% K) and one of magnesium (Mg) (Agrovit Mg, 4.8% Mg) were tested on grapevines (Vitis vinifera, L. cv. ‘Zweigelt’) in field studies in 2003 and 2004. Foliar analysis showed that the tested foliar fertilizers had no effect on leaf K content in either year. Furthermore, the frequency of infestation with grape wilting was not reduced by K fertilizers. Measurements of leaf gas exchange in 2004 showed that all fertilizer treatments reduced photosynthesis (A) and stomatal conductance (gs) compared with the untreated control.     

Mixing history affects gluten protein recovery, purity, and glutenin re-assembly capacity from optimally developed flour–water batters

Batters, from three wheat cultivars, were mixed up to their maximal consistency (t_peak) at different mixing speeds (N) and flour/water ratios [Auger, F., Morel, M.H., Lefebvre, J., Dewilde, M., Redl, A., 2008. A parametric and microstructural study of the formation of gluten network in mixed flour–water batter. Journal of Cereal Science 48, 349–358]. Gluten and starch were extracted from those batters using a process which included two successive steps: dilution and sieving. In order to reveal the specific influence of the mixing step, a standardized gentle washing and sieving procedure was selected. Mixing the batters at t_peak guaranteed a high and stable gluten protein recovery (ca. 82%) irrespective of mixing conditions. SE-HPLC analysis of protein, from flours and batters sampled at t_peak, demonstrated that mixing led to the almost total breakdown of the unextractable glutenin polymers (ca. 80%), whereas their re-assembly occurred during gluten extraction. The extent of glutenin re-assembly in gluten was influenced by the batter mixing history and was mainly related to the number of mixing rotations (N.t_peak). Gluten protein contents were also found related to N.t_peak. We proposed that the leaching of starch from the batter during gluten extraction was controlled by the elasticity of the protein network, i.e. the gluten content in unextractable glutenin. An innovating scheme relating the glutenin re-assembly capacity to the irreversible thiol protein oxidation is proposed.     

Glass transition of wheat gluten plasticized with water, glycerol, or sorbitol

The glass transition temperature of wheat gluten, plasticized with water, glycerol, or sorbitol, has been studied using dynamical mechanical thermal analysis. For the three plasticizers studied, the general behavior of the glass transition temperature broadly followed the Couchman-Karasz relation using a wheat gluten DeltaC(p)() of 0.4 J g(-)(1) K(-)(1). Compared on such a fractional weight basis, it could be concluded that the plasticizing effect of glycerol and sorbitol on wheat gluten proteins is less important than the plasticizing effect of water. A continuous curve was obtained with the three plasticizers when the evolution of the glass transition temperature was presented on a fractional molecular basis. This was related to the similar chemical structure of these three components containing hydroxyl groups.