Status and future of disease protection and grape berry quality alteration by micro-organisms in viticulture.
Identifieur interne : 000228 ( Main/Exploration ); précédent : 000227; suivant : 000229Status and future of disease protection and grape berry quality alteration by micro-organisms in viticulture.
Auteurs : M. Otoguro [Japon] ; S. Suzuki [Japon]Source :
- Letters in applied microbiology [ 1472-765X ] ; 2018.
Descripteurs français
- KwdFr :
- Agents de lutte biologique (métabolisme), Antibiose (physiologie), Engrais (analyse), Fongicides industriels (analyse), Fruit (composition chimique), Maladies des plantes (microbiologie), Maladies des plantes (prévention et contrôle), Vitis (microbiologie), Vitis (métabolisme), Études prospectives (MeSH).
- MESH :
- analyse : Engrais, Fongicides industriels.
- composition chimique : Fruit.
- microbiologie : Maladies des plantes, Vitis.
- métabolisme : Agents de lutte biologique, Vitis.
- physiologie : Antibiose.
- prévention et contrôle : Maladies des plantes.
- Études prospectives.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Fertilizers, Fungicides, Industrial.
- chemical , metabolism : Biological Control Agents.
- chemistry : Fruit.
- metabolism : Vitis.
- microbiology : Plant Diseases, Vitis.
- physiology : Antibiosis.
- prevention & control : Plant Diseases.
- Prospective Studies.
Abstract
Grapevine is one of the most widely grown fruit crops in the world. At present, however, there is much concern regarding chemical pollution in viticulture due to the application of chemical fungicides and fertilizers. One viticultural practice to resolve this issue is the application of micro-organisms to grapevine as a substitute for chemicals. Some micro-organisms act as an enhancer of grape berry quality as well as a suppresser of disease in grapevine through their antagonistic ability and/or systemic resistance inducing ability. Herein, we review current and prospective applications of micro-organisms in viticulture.
SIGNIFICANCE AND IMPACT OF THE STUDY
In this review, we evaluate the applicability of micro-organisms in viticulture. Micro-organisms can improve grape berry quality through grapevine disease protection and grape berry quality alteration. Because the use of micro-organisms to protect grapevine from plant diseases is safer than the use of chemical fungicides, the use of biofungicides in viticulture is expected to be enhanced by the increasing consumer concern towards chemical fungicides. Micro-organisms also modify plant secondary metabolites for use as flavours, pharmaceuticals and food additives. Studies of micro-organisms that promote polyphenol, anthocyanin and aroma compound biosynthesis are in progress with an eye to improving grape berry quality.
DOI: 10.1111/lam.13033
PubMed: 29908033
Affiliations:
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Le document en format XML
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At present, however, there is much concern regarding chemical pollution in viticulture due to the application of chemical fungicides and fertilizers. One viticultural practice to resolve this issue is the application of micro-organisms to grapevine as a substitute for chemicals. Some micro-organisms act as an enhancer of grape berry quality as well as a suppresser of disease in grapevine through their antagonistic ability and/or systemic resistance inducing ability. Herein, we review current and prospective applications of micro-organisms in viticulture.</div><div type="abstract" xml:lang="en"><p><b>SIGNIFICANCE AND IMPACT OF THE STUDY</b></p><p>In this review, we evaluate the applicability of micro-organisms in viticulture. Micro-organisms can improve grape berry quality through grapevine disease protection and grape berry quality alteration. Because the use of micro-organisms to protect grapevine from plant diseases is safer than the use of chemical fungicides, the use of biofungicides in viticulture is expected to be enhanced by the increasing consumer concern towards chemical fungicides. Micro-organisms also modify plant secondary metabolites for use as flavours, pharmaceuticals and food additives. Studies of micro-organisms that promote polyphenol, anthocyanin and aroma compound biosynthesis are in progress with an eye to improving grape berry quality.</p></div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" IndexingMethod="Curated" Owner="NLM"><PMID Version="1">29908033</PMID><DateCompleted><Year>2018</Year><Month>10</Month><Day>24</Day></DateCompleted><DateRevised><Year>2018</Year><Month>10</Month><Day>24</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1472-765X</ISSN><JournalIssue CitedMedium="Internet"><Volume>67</Volume><Issue>2</Issue><PubDate><Year>2018</Year><Month>Aug</Month></PubDate></JournalIssue><Title>Letters in applied microbiology</Title><ISOAbbreviation>Lett Appl Microbiol</ISOAbbreviation></Journal><ArticleTitle>Status and future of disease protection and grape berry quality alteration by micro-organisms in viticulture.</ArticleTitle><Pagination><MedlinePgn>106-112</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1111/lam.13033</ELocationID><Abstract><AbstractText>Grapevine is one of the most widely grown fruit crops in the world. At present, however, there is much concern regarding chemical pollution in viticulture due to the application of chemical fungicides and fertilizers. One viticultural practice to resolve this issue is the application of micro-organisms to grapevine as a substitute for chemicals. Some micro-organisms act as an enhancer of grape berry quality as well as a suppresser of disease in grapevine through their antagonistic ability and/or systemic resistance inducing ability. Herein, we review current and prospective applications of micro-organisms in viticulture.</AbstractText><AbstractText Label="SIGNIFICANCE AND IMPACT OF THE STUDY" NlmCategory="CONCLUSIONS">In this review, we evaluate the applicability of micro-organisms in viticulture. Micro-organisms can improve grape berry quality through grapevine disease protection and grape berry quality alteration. Because the use of micro-organisms to protect grapevine from plant diseases is safer than the use of chemical fungicides, the use of biofungicides in viticulture is expected to be enhanced by the increasing consumer concern towards chemical fungicides. Micro-organisms also modify plant secondary metabolites for use as flavours, pharmaceuticals and food additives. 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</Keyword><Keyword MajorTopicYN="N">berry quality</Keyword><Keyword MajorTopicYN="N">biofungicide</Keyword><Keyword MajorTopicYN="N">plant protection</Keyword><Keyword MajorTopicYN="N">viticulture</Keyword><Keyword MajorTopicYN="N">wine</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2017</Year><Month>09</Month><Day>15</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2018</Year><Month>06</Month><Day>12</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2018</Year><Month>06</Month><Day>12</Day></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2018</Year><Month>6</Month><Day>17</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2018</Year><Month>10</Month><Day>26</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2018</Year><Month>6</Month><Day>17</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">29908033</ArticleId><ArticleId IdType="doi">10.1111/lam.13033</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Japon</li></country></list><tree><country name="Japon"><noRegion><name sortKey="Otoguro, M" sort="Otoguro, M" uniqKey="Otoguro M" first="M" last="Otoguro">M. Otoguro</name></noRegion><name sortKey="Suzuki, S" sort="Suzuki, S" uniqKey="Suzuki S" first="S" last="Suzuki">S. Suzuki</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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