Effect of Lime-Induced Leaf Chlorosis on Ochratoxin A, trans-Resveratrol, and å-Viniferin Production in Grapevine (Vitis vinifera L.) Berries Infected by Aspergillus carbonarius
Luigi Bavaresco, Silvia Vezzulli, Silvia Civardi, Matteo Gatti, Paola Battilani, Amedeo Pietri, and Federico Ferrari. J. Agric. Food Chem., 56 (6), 20
Berries of Vitis vinifera L. cv. Merlot, grown on a neutral or calcareous soil, were infected, at phenological phases of veraison and ripening, by a conidial suspension of Aspergillus carbonarius to control ochratoxin A production and trans-resveratrol- and å-viniferin-induced synthesis as affected by the soil lime content. Chlorosis occurrence was evaluated by a visual rating scale at veraison, and the leaves from vines growing on the calcareous soil showed the typical yellowing, whereras those grown on the neutral soil were dark green. Berry mineral element yield was recorded at veraison and ripening. Infection symptoms on berries were more severe at ripening in bunches collected from vines grown in calcareous soil. Ochratoxin A concentration increased at phenological phase of veraison in berries harvested from vines cultivated in calcareous soil.
A. carbonarius enhanced trans-resveratrol and å-viniferin production in infected berries more than in the control samples. Moreover, at veraison their concentration in the berries collected from vines grown in calcareous soil was greater than that recorded from berries collected from vines grown in the neutral soil. The lowest symptom severity was observed on berries containing the highest copper concentration.
We recommend to read the article from the original source at the provided link.
Published on 09/24/2008