Mutagenic effects of nitrogen protoxide and oryzalin on "41 B" and "Fercal" grapevine rootstocks seedlings.

In this study, the mutagenic effects of different doses and exposure times of oryzalin and Nitrogen Protoxide (N2O) were tested for stimulating polyploid on 41 B and Fercal grapevine rootstocks seedlings. Ploidy changes were examined by morphological, cytological, macroscopic, and microscopic methods. Leaf thickness, chlorophyll contents, stomatal sizes, and chloroplast numbers of polyploid seedlings stimulated with mutagens increased but their stomatal densities decreased. Flow cytometry (FC) analyses were performed on 50 samples selected by morphological and microscopic preliminary determinations. In FC analyses, 1 tetraploid seedling and 4 mixoploid seedlings from Fercal offspring and 1 mixoploid seedling from 41 B offspring were verified. The nuclear DNA content of tetraploid and mixoploid seedlings were increased by 2.00 and 1.34-fold, respectively, when compared to their diploid parents. Chromosome counts in root tip samples propagated in vitro from the tetraploid Fercal offspring confirmed a 2-fold increase compared to the diploid parent. In polyploidy induction studies, it was deemed appropriate to use FC analysis and chromosome count together to confirm the ploidy levels of mutants. Oryzalin and N2O applications at different doses and exposure times were found to be effective for inducing polyploidy in 41 B and Fercal grapevine rootstocks.

Growth and mineral acquisition response of grapevine rootstocks (Vitis spp.) to inoculation with different strains of plant growth-promoting rhizobacteria (PGPR).

BACKGROUND: Effects of the plant growth-promoting rhizobacteria (PGPR) strains Burkholderia gladii BA-7, Bacillus subtilis OSU-142, Bacillus megatorium M-3 and Azospirillum brasilense Sp 245 on vegetative development and mineral uptake of 1103 P and 41 B grapevine rootstocks were investigated. The roots of nursery plants of the grapevine rootstocks were immersed in bacterial solutions and transplanted to a sterilised peat and perlite mixture in 5 L pots. Plants were cultivated in a semi-controlled glasshouse during the vegetation period. RESULTS: Vegetative development of grapevine rootstocks was obviously promoted by bacterial inoculation, with the maximum increase induced by Sp 245. Inoculation with Sp 245 also significantly improved the chlorophyll concentrations of the leaves of the two rootstocks. Among the bacteria, OSU-142 also significantly stimulated vegetative development and mineral acquisition of the plants. Nutrient contents of the leaf blades of the plants were generally higher than those of control plants. CONCLUSION: Overall investigations revealed that A. brasilense Sp 245 and B. subtilis OSU-142 performed more efficiently than the other strains. Therefore these bacteria seem to have considerable potential in reducing the need for inorganic fertiliser.

The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.).

BACKGROUND: Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. RESULTS: The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.6-69.6% of the total, followed by oleic (16.2-31.2%), palmitic (6.9-12.9%) and stearic (1.44-4.69%). The oils of all the seeds analysed showed a preponderance of α-tocopherol (ranging from 260.5 to 153.1 mg kg⁻¹ oil extract). ß-Tocopherol, γ-tocopherol and δ-tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg⁻¹, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = -0.834, P < 0.01). CONCLUSION: Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses.

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage.

Increasing pressure in food conservation sector to replace chemical applications has urged researchers to focus on studying new strategies of extending the postharvest life of produces. In such efforts, numerous materials have been tested for their effectiveness as well as suitability in organic consumption. In this study, effects of modified atmosphere packing (MAP) and honey solution dip on maintenance of quality of minimally processed table grape cv. Razaki were investigated. During the storage at 0 °C with relative humidity of 90%, MAP, honey dip, and their combined applications significantly retarded the weight loss of berries that retained about 2 mm of cap stem. Soluble solid contents of all berries slightly increased, while their acid amounts decreased, resulting in consecutive rises of maturity index. With respect to the sensory score, calculated as mean of ten panelists, honey treatment alone was ranked the highest while control berries had significantly lower value. Overall, MAP, honey solution dip or their combination significantly maintained the general quality of minimally processed grape by delaying quality loss and berry decay. Therefore, honey solution dip yielded promising results to use as an edible organic coating barrier to moisture and resist to water vapor diffusion during the cold storage, offering a good adherence to berry surface.