By-products of vitiviniculture in the control of downy mildew and induction of defense enzymes in grapevine
DOI:
https://doi.org/10.33448/rsd-v10i11.19908Keywords:
Vitis vinifera; Disease management; Downy mildew; Superoxide dismutase; Peroxidase.Abstract
The preparation of the wines was obtained with a large amount of residues that can be composted with antimicrobial and inductive action. In this sense, the objective of this study was to verify the action of aqueous extract of grape residue (AEGR) on the control of downy mildew and the activation of defense enzymes in cv. Margot. The treatments used were: 12% AEGR, Saccharomyces cerevisae (Agro-Mos®), Bordeaux mixture (BM) and water (control). A germination test of Plasmopara viticola, area under the disease progression curve (UDPC) of downy mildew in leaf discs, grapevine plants under greenhouse conditions and organic vineyard were performed. The activity of the enzymes superoxide dismutase (SOD) and peroxidase (POD) on leaves of grapevines was determined. AEGR reduces the germination of P. viticola by 58%, 99.3% and 50% the UDPC of the downy mildew in leaf discs and in greenhouse plants, respectively. However, in the field the AEGR did not present statistical difference with the control. It was observed that in greenhouse plants SOD was similar for control and AEGR and in the field this enzyme showed no activity. POD showed an increase of 60.34% in the plants treated with AEGR in the greenhouse and 45% in the field. The AEGR presents potential for the control of downy mildew and activation of cv. Margot, but it is necessary to optimize these effects in plants under field conditions.
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Copyright (c) 2021 Marcos Vinicius Horst; Carla Daiane Leite; Carla Garcia; Aline José Maia; Cacilda Márcia Duarte Rios Faria; Renato Vasconcelos Botelho
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