winemanden
Senior Member
This may be of interest to grape growers
New research shows how the dreaded vine disease Esca could be controlled. Esca is caused by fungi that probably penetrate the wood through injuries caused during pruning and cause it to dry out. According to researchers' estimates, Esca causes annual damage of about 1.5 billion US dollars worldwide. According to the International Organisation of Vine and Wine (OIV) in 2015, almost 20 per cent of the world's vineyards were affected
The international group of researchers, led by the University of Massachusetts Amherst, studied how the disease-causing fungi enter the cells of a vine. The fungi release compounds in the wood that reduce the iron content. Another group of compounds produces hydrogen peroxide. Once hydrogen peroxide meets reduced iron, the reaction releases a host of oxygen radicals that damage the wood tissue, explains study author Berry Goodell "Once the cell walls are breached, the fungi can feed on the sugar-rich fluid that was once the cell structure and supported the vine's growth," says a press release on the research findings.
This suggests an opportunity for control: a solution of antioxidants and chelators with low toxicity could interrupt the process. Chelators are organic or inorganic compounds that can form a coordinative bond with ions. According to Barry Goodell, special bacteria and fungi exist that produce these antioxidant and chelating compounds. "Our research shows that we may be able to control and stop the disease through treatments by increasing the natural presence of these antagonistic organisms on the vines. We are confident that this research represents a breakthrough in understanding and controlling this devastating disease."
New research shows how the dreaded vine disease Esca could be controlled. Esca is caused by fungi that probably penetrate the wood through injuries caused during pruning and cause it to dry out. According to researchers' estimates, Esca causes annual damage of about 1.5 billion US dollars worldwide. According to the International Organisation of Vine and Wine (OIV) in 2015, almost 20 per cent of the world's vineyards were affected
The international group of researchers, led by the University of Massachusetts Amherst, studied how the disease-causing fungi enter the cells of a vine. The fungi release compounds in the wood that reduce the iron content. Another group of compounds produces hydrogen peroxide. Once hydrogen peroxide meets reduced iron, the reaction releases a host of oxygen radicals that damage the wood tissue, explains study author Berry Goodell "Once the cell walls are breached, the fungi can feed on the sugar-rich fluid that was once the cell structure and supported the vine's growth," says a press release on the research findings.
This suggests an opportunity for control: a solution of antioxidants and chelators with low toxicity could interrupt the process. Chelators are organic or inorganic compounds that can form a coordinative bond with ions. According to Barry Goodell, special bacteria and fungi exist that produce these antioxidant and chelating compounds. "Our research shows that we may be able to control and stop the disease through treatments by increasing the natural presence of these antagonistic organisms on the vines. We are confident that this research represents a breakthrough in understanding and controlling this devastating disease."
