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Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons
Author(s) -
GutiérrezGamboa Gastón,
PérezÁlvarez Eva P.,
RubioBretón Pilar,
GardeCerdán Teresa
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14012
Subject(s) - mushroom , veraison , composition (language) , chemistry , biostimulation , vine , food science , leachate , horticulture , environmental chemistry , biology , contamination , ecology , ripening , philosophy , linguistics , bioremediation
Summary Edible mushrooms production presents a potential problem for the environment, due to the large amount of waste generated. These wastes contain nitrogenous matter, which could be used as biostimulant in plants. The aim of this work was to study the effect of waste waters, from the mushroom production process, applied at veraison and 1 week later to grapevine leaves, on grape volatile compounds over two vintages. The results evidenced that mushroom water treatment decreased the grape content of certain terpenoids, C 13 norisoprenoids, benzenoid compounds and esters, increasing C6 compounds content during the first season. Treated mushroom water application slightly affected grape volatile composition. This was the treatment that least affected the content of grape volatile composition. Few differences were found after the biostimulation during the second vintage. The season was the dominant factor of grape volatile content variation compared to the treatment and their interaction.