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

1
Department of Viticulture and Enology, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia
2
Institute for Adriatic Crops and Karst Reclamation, 21000 Split, Croatia
3
Polytechnic in Požega, Studia Superiora Posegana, 34000 Požega, Croatia
4
Department of Plant Nutrition, Faculty of Agriculture, Zagreb University, 10000 Zagreb, Croatia
*
Author to whom correspondence should be addressed.
Academic Editor: Nadia Massa
Agriculture 2021, 11(7), 615; https://doi.org/10.3390/agriculture11070615
Received: 19 May 2021 / Revised: 26 June 2021 / Accepted: 27 June 2021 / Published: 30 June 2021
(This article belongs to the Section Agricultural Technology)
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 SO4 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. View Full-Text
Keywords: mycorrhizal fungi; Vitis vinifera; yield; grape berry composition; polyphenols mycorrhizal fungi; Vitis vinifera; yield; grape berry composition; polyphenols
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MDPI and ACS Style

Karoglan, M.; Radić, T.; Anić, M.; Andabaka, Ž.; Stupić, D.; Tomaz, I.; Mesić, J.; Karažija, T.; Petek, M.; Lazarević, B.; Poljak, M.; Osrečak, M. Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (V. vinifera L.). Agriculture 2021, 11, 615. https://doi.org/10.3390/agriculture11070615

AMA Style

Karoglan M, Radić T, Anić M, Andabaka Ž, Stupić D, Tomaz I, Mesić J, Karažija T, Petek M, Lazarević B, Poljak M, Osrečak M. Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (V. vinifera L.). Agriculture. 2021; 11(7):615. https://doi.org/10.3390/agriculture11070615

Chicago/Turabian Style

Karoglan, Marko, Tomislav Radić, Marina Anić, Željko Andabaka, Domagoj Stupić, Ivana Tomaz, Josip Mesić, Tomislav Karažija, Marko Petek, Boris Lazarević, Milan Poljak, and Mirela Osrečak. 2021. "Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (V. vinifera L.)" Agriculture 11, no. 7: 615. https://doi.org/10.3390/agriculture11070615

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