Methyl jasmonate and/or urea, conventionally and on nanoparticles, foliar applications: Influence on grape amino acids composition
Metadatos
Mostrar el registro completo del ítemAutor
González-Lázaro, Miriam; Pérez Álvarez, Eva P.; Parra Torrejón, Belén; Marín-San Román, Sandra; de Sáenz de Urturi, Itziar; Murillo-Peña, Rebeca; Delgado López, José Manuel; Garde Cerdán, TeresaEditorial
Elsevier
Materia
Nanotechnology Nitrogen Tempranillo
Fecha
2024-09-30Referencia bibliográfica
González Lázaro, M. et. al. Scientia Horticulturae 3 38 (2024) 113682. [https://doi.org/10.1016/j.scienta.2024.113682]
Patrocinador
Projects RTI2018- 096549-B-I00, RTI-2018-095794-A-C22 and PDC2022-133191-I00 funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”; Ministerio de Universidades and the European Union (Financed by the European Union-Next GenerationEU)Resumen
Nanotechnology in agriculture provides a strategic and sustainable solution to climate challenges. In addition,
foliar biostimulants serve to mitigate the effects of climate change in viticulture. This work aims to evaluate the
impact of foliar applications of methyl jasmonate (MeJ), urea (Ur), and their combination (MeJ+Ur), applied
either conventionally (free) or supported on amorphous calcium phosphate nanoparticles (ACP), on the amino
acids composition of Tempranillo grapes. These nitrogen compounds were analyzed by high pressure liquid
chromatography (HPLC). Among the conventional applications, MeJ+Ur proved to be the most effective in
increasing the amino acids content in grape must. Moreover, the combined application of MeJ and Ur showed a
synergistic effect, enhancing their effect on the grape amino acids content. The ACP-MeJ+Ur foliar treatment
resulted in the highest increase in total amino acids content among all applications studied, using significantly
less MeJ and Ur compared to the conventional treatment. Discriminant analysis highlighted the distinctiveness of
MeJ+Ur and ACP-MeJ+Ur, emphasizing their influence on the amino acids composition of grapes. Nanotechnology
in viticulture offers a promising approach for sustainable practices, reducing environmental impact while
maintaining grape quality.