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Organic acids and sugars profile of some grape cultivars affected by grapevine yellows symptoms

2019; University of Bucharest; Volume: 24; Issue: 6 Linguagem: Inglês

10.25083/rbl/24.6/1027.1033

2248-3942

C. Petrişor, C. Chireceanu,

Plant Pathogens and Fungal Diseases

Grapevine yellows are a group of infectious diseases, which are usually associated with phytoplasma pathogens, affecting quality of grapes and survival of grapevine.The objective of this work was to evaluate sugars, total phenols and organic acids concentrations in the grapes of four wine cultivars (Fetească Neagră, Pinot Noir, Traminer rose, Chardonnay) healthy and affected by specific symptoms to phytoplasmoses.Berry samples were collected from the Miniș-Măderat (Arad County) and Odobești (Vrancea County) vineyards.Individual sugars and organic acids compounds were identified and quantified in grape berries by the high performance liquid chromatography (HPLC) method using DAD and RID detectors, while total phenolic compounds by using spectrophotometry.The content and composition of sugars and acids varied between healthy and symptomatic plants.Analysis of grape juice revealed reduction in sugars (fructose and glucose) from symptomatic to non-symptomatic vines.Lower values of acidity were obtained in grapes of affected compared to non-affected vines.The differences in acids content between grapes of affected and not affected vines were more pronounced at Pinot Noir variety, with lower concentrations of malic and tartaric acids in grapes from symptomatic vines in both locations studied.The affected grapes did not differ significantly from the healthy ones, regarding to succinic acid content.A notable increase of total phenolic compounds was observed in symptomatic compared to asymptomatic grape berries.The results of this paper showed a clear negative effect of the phytoplasmoses symptoms on grape fruits composition.