Effects on grape amino acid concentration through foliar application of three different elicitors

  1. Gutiérrez-Gamboa, G. 1
  2. Portu, J. 1
  3. Santamaría, P. 1
  4. López, R. 1
  5. Garde-Cerdán, T. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Revista:
Food Research International

ISSN: 0963-9969

Any de publicació: 2017

Volum: 99

Pàgines: 688-692

Tipus: Article

DOI: 10.1016/J.FOODRES.2017.06.022 SCOPUS: 2-s2.0-85021818797 GOOGLE SCHOLAR

Altres publicacions en: Food Research International

Resum

Elicitors play an important role in the defense against pathogens as an alternative to chemical pesticides by increasing secondary metabolites. Their effect on grape amino acid has been little investigated. Thus, the aim of this research was to study the influence of methyl jasmonate (MeJ), chitosan (CHT), and a yeast extract (YE) on grape amino acid composition, through foliar applications to grapevines. The must amino acid concentration was analyzed by HPLC. The results showed that CHT and YE treatments decreased the must concentration of several amino acids, affecting total amino acid content (from 2364 to 1961, and 1818 mg/L, respectively). However, MeJ treatment had a slight effect on grape amino acid content, increasing the concentration of Met (from 8.95 to 12.13 mg/L) and Phe (from 7.96 to 9.29 mg/L). It seems to be that, the resistance induction through CHT and YE treatments results in physiological costs to grapevines associated with a decrease on grape amino acid concentration. Consequently, MeJ applications, as a viticultural practice, could be a better tool than CHT and YE treatments, because did not affect grape amino acid concentration. © 2017 Elsevier Ltd