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פותח על ידי קלירמאש פתרונות בע"מ -
Long-term response of grapevines to salinity: Osmotic effects and ion toxicity
Year:
2005
Authors :
בן-גל, אלון
;
.
Volume :
56
Co-Authors:
Shani, U., Department of Soil and Water Sciences, Faculty of Agriculture, Food and Environmental Sciences, Hebrew University of Jerusalem, PO Box 12, Rechovot 76100, Israel
Ben-Gal, A., Department of Environmental Physics and Irrigation, Agricultural Research Organization, Gilat Research Center, M.P. Negev, 85280, Israel
Facilitators :
From page:
148
To page:
154
(
Total pages:
7
)
Abstract:
Growth, mortality, transpiration, and ion accumulation were evaluated in grapevines (Vitis vinifera L. cv. Sugraone) under variable conditions of salinity to evaluate whether mortality is a consequence of the processes causing growth and transpiration loss or whether it is an independent process coupled with ion toxicity. Six irrigation water salinity levels (electrical conductivity of irrigation water from 0.5 to 12 dS m-1 chlorine concentration from 3.8 to 149 mM) were applied in a one-year lysimeter study and four salinity levels (1.8 to 9.0 dS m-1; 10 to 75 mM chlorine) were applied for five years in vineyard conditions. In the lysimeter experiment, salinity-reduced transpiration was measured as early as 30 days after budburst, and biomass production and evapotranspiration were found to be linearly related. In both the lysimeter and field trials, mortality was dynamically associated with salinity level and time and corresponded to extreme accumulation of sodium and chlorine in shoots. Grapevine response to salinity involved two mechanisms: (1) a reduction in transpiration and growth, which began as soon as salinity was experienced; and (2) vine mortality, which was correlated with salinity level, a sharp increase in sodium and chlorine content of leaves, and time. At lower salinities, the onset of mortality occurred later and death rates increased as the duration of exposure to salinity increased. Copyright © 2005 by the American Society for Enology and Viticulture. All rights reserved.
Note:
Related Files :
Grapevine
Growth
mortality
salinity
Toxicity
transpiration
Vitis
Vitis sp.
Vitis vinifera
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32559
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:10
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Scientific Publication
Long-term response of grapevines to salinity: Osmotic effects and ion toxicity
56
Shani, U., Department of Soil and Water Sciences, Faculty of Agriculture, Food and Environmental Sciences, Hebrew University of Jerusalem, PO Box 12, Rechovot 76100, Israel
Ben-Gal, A., Department of Environmental Physics and Irrigation, Agricultural Research Organization, Gilat Research Center, M.P. Negev, 85280, Israel
Long-term response of grapevines to salinity: Osmotic effects and ion toxicity
Growth, mortality, transpiration, and ion accumulation were evaluated in grapevines (Vitis vinifera L. cv. Sugraone) under variable conditions of salinity to evaluate whether mortality is a consequence of the processes causing growth and transpiration loss or whether it is an independent process coupled with ion toxicity. Six irrigation water salinity levels (electrical conductivity of irrigation water from 0.5 to 12 dS m-1 chlorine concentration from 3.8 to 149 mM) were applied in a one-year lysimeter study and four salinity levels (1.8 to 9.0 dS m-1; 10 to 75 mM chlorine) were applied for five years in vineyard conditions. In the lysimeter experiment, salinity-reduced transpiration was measured as early as 30 days after budburst, and biomass production and evapotranspiration were found to be linearly related. In both the lysimeter and field trials, mortality was dynamically associated with salinity level and time and corresponded to extreme accumulation of sodium and chlorine in shoots. Grapevine response to salinity involved two mechanisms: (1) a reduction in transpiration and growth, which began as soon as salinity was experienced; and (2) vine mortality, which was correlated with salinity level, a sharp increase in sodium and chlorine content of leaves, and time. At lower salinities, the onset of mortality occurred later and death rates increased as the duration of exposure to salinity increased. Copyright © 2005 by the American Society for Enology and Viticulture. All rights reserved.
Scientific Publication
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