Influence of Plasmopara viticola on gas exchange parameters on field-grown Vitis vinifera 'Merlot'

Jermini M., Blaise P. and Gessler C.

Vitis 49 (2): 87-93, 2010

The impact of downy mildew (Plasmopara viticola) epidemic on main and lateral leaf assimilation capacity of Vitis vinifea 'Merlot' has been quantified, under field conditions during the ripening phase, by means of leaf gas exchange measurements. The aim was to describe the impact of different disease severity levels on the gas exchange rate of symptomless portions of main and lateral leaves and of the sporulating parts in comparison with healthy leaves. The measurements were carried out on plants normally treated and on plants where only the clusters were treated with a contact fungicide to prevent quantity yield losses. A drastic reduction in the photosynthetic rate was observed on the sporulating area of main and lateral leaf tissues. Stomatal and mesophyll conductance decreased and stomatal resistance increased, indicating the difficulty of CO2 diffusing through the stomata into the mesophyll to the site of carboxylation. Downy mildew affected more negatively the gas exchange parameters on the symptomless parts of a diseased lateral leaf than of a main leaf, indicating a greater susceptibility of lateral leaves. A decrease of stomatal conductance and, consequently, of the photosynthetic rate, transpiration and water use efficiency was observed already at low severity level with increments of the disease severity on the leaf. At the same time an increase of stomatal resistance on the symptomless area of a lateral leaf was measured. Visual assessent of the diseased leaf area didn't reflect the actual part colonized by the pathogen and at least a portion of the leaf area determined as healthy has in fact a latent lesion. Therefore, the visual estimation of downy mildew infection may not give a good indication of the effect of the athogen on host physiology. The results also emphasized the important role of downy mildew as a stress element for the plant during ripening phase, a source element for carbohydrate production.