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Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines ( V. vinifera L.)

Author

Listed:
  • Marko Karoglan

    (Department of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Tomislav Radić

    (Institute for Adriatic Crops and Karst Reclamation, 21000 Split, Croatia)

  • Marina Anić

    (Department of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Željko Andabaka

    (Department of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Domagoj Stupić

    (Department of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Ivana Tomaz

    (Department of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Josip Mesić

    (Polytechnic in Požega, Studia Superiora Posegana, 34000 Požega, Croatia)

  • Tomislav Karažija

    (Department of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Marko Petek

    (Department of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Boris Lazarević

    (Department of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Milan Poljak

    (Department of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

  • Mirela Osrečak

    (Department of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia)

Abstract

The aim of this study was to assess the influence of the application of mycorrhizal fungal inoculum on “Cabernet Sauvignon” ( Vitis vinifera L.) leaf gas exchange, yield parameters, as well as grape berry composition, especially regarding phenolic compounds. The experiment was conducted over two years under natural vineyard conditions of the Zagreb wine-growing area, the continental region of Croatia. “Cabernet Sauvignon” grapevines were grafted on SO 4 rootstock, both being commonly used in all wine production areas in Croatia. Results obtained demonstrated that symbiotic grapevines, in general, expressed improved leaf gas exchange parameters and higher yield parameters, especially regarding the number of clusters per vine. It should be emphasized that mycorrhizal fungi affected higher total flavan-3-ols, total anthocyanins, and total polyphenols in berry skin in both experimental years. Despite variation in some yield parameters, generally, it is possible to obtain higher yields together with the improved phenolic composition of grapes.

Suggested Citation

  • Marko Karoglan & Tomislav Radić & Marina Anić & Željko Andabaka & Domagoj Stupić & Ivana Tomaz & Josip Mesić & Tomislav Karažija & Marko Petek & Boris Lazarević & Milan Poljak & Mirela Osrečak, 2021. "Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines ( V. vinifera L.)," Agriculture, MDPI, vol. 11(7), pages 1-12, June.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:7:p:615-:d:585996
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    References listed on IDEAS

    as
    1. Torres, Nazareth & Goicoechea, Nieves & Carmen Antolín, M., 2018. "Influence of irrigation strategy and mycorrhizal inoculation on fruit quality in different clones of Tempranillo grown under elevated temperatures," Agricultural Water Management, Elsevier, vol. 202(C), pages 285-298.
    2. Daniel Rosa & Antreas Pogiatzis & Pat Bowen & Vasilis Kokkoris & Andrew Richards & Taylor Holland & Miranda Hart, 2020. "Performance and Establishment of a Commercial Mycorrhizal Inoculant in Viticulture," Agriculture, MDPI, vol. 10(11), pages 1-12, November.
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