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Rootstock type determines tolerance of C hardonnay and S hiraz to long‐term saline irrigation
Author(s) -
Walker R.R.,
Blackmore D.H.,
Clingeleffer P.R.,
Emanuelli D.
Publication year - 2014
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12094
Subject(s) - rootstock , pruning , saline water , vine , horticulture , irrigation , chemistry , yield (engineering) , sodium , vineyard , salinity , agronomy , biology , physics , ecology , organic chemistry , thermodynamics
Background and Aims The effect of rootstock on chloride ( Cl − ) and sodium ( Na + ) exclusion capacity and yield of C hardonnay and S hiraz was investigated in the final 2 years (2007/08 and 2008/09) of a long‐term (14‐year) saline irrigation trial. Methods and Results C hardonnay and S hiraz, on own roots and on nine rootstocks, were irrigated for the first 12 seasons with water of electrical conductivity ( EC iw ) of 2.1 dS/m, with 7.15 ML/ha the mean total applied. The final two seasons were years of water restrictions, where the vines were irrigated with water of (mean) EC iw of 1.65 dS/m at a seasonal application of 3.04 ML/ha. Vines on own roots had a relatively low yield, for example 2.0 kg/vine ( C hardonnay) and 8.8 kg/vine ( S hiraz), and a high concentration of both chloride and sodium in grape juice (>1000 mg/L for C hardonnay and >500 mg/L for S hiraz). R amsey and 1103 P aulsen rootstocks produced a high yield of 11–12 kg/vine with C hardonnay, and R amsey and C 7 produced a high yield of 23.5–24.5 kg/vine with S hiraz. C hardonnay on C 5 and S hiraz on C 7 rootstocks had the lowest concentration of grape juice chloride and sodium (in each case <50 mg/L). Conclusions Yield, a measure of salt tolerance, was positively correlated with rootstock‐conferred vigour, measured by scion pruning mass. Neither yield nor pruning mass correlated with the concentration of either chloride or sodium in grape juice or in trunk wood, except that S hiraz yield correlated negatively with trunk wood Cl − . Significance of the Study This is the first long‐term (>10 years) study to compare the effect of rootstocks on the tolerance of C hardonnay and S hiraz to salinity.