葡萄酸腐烂的知识差距是从系统文献审查中推断出来的
Chiara Brischetto1, Vittorio Rossi1, Giorgia Fedele1
1Research Center on Plant Health Modelling (PHeM), Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Piacenza, Italy.
Frontiers in plant science
|July 18, 2024
概括
葡萄中的酸腐 (SR) 是由复杂的微生物引起的,但关键的知识差距阻碍了有效的疾病控制和管理策略. 需要进一步的研究来澄清病因学和流行病学,以便更好地保护葡萄园.
科学领域:
- 葡萄种植 葡萄种植 葡萄种植
- 植物病理学 植物病理学
- 微生物学 微生物学
背景情况:
- 酸性腐烂 (SR) 显著影响葡萄树果产量和葡萄酒质量.
- 这种疾病是由由酵母,细菌和真菌组成的病因综合体引起的.
- 一致的症状包括果氧化,组织分解和脱落,具有特有的酸气味吸引果.
研究的目的:
- 系统地审查葡萄藤酸腐烂的病因学,流行病学和控制.
- 确定当前关于SR的研究中的知识差距和不一致性.
- 为SR管理的未来研究方向提供见解.
主要方法:
- 在1986年至2023年间发表的74篇论文的系统文献综述.
- 分析疾病症状,微生物病因,流行病学因素和控制方法.
- 确定SR评估和致病性研究中的不一致性.
主要成果:
- 隔离了146种微生物 (44.5%的酵母,34.3%的细菌,21.2%的真菌),但主要的致病因子仍然不清楚.
- 评估SR发病率,严重程度和病原性极限的不一致的方法.比较分析.
- 在了解SR流行病学,特别是环境影响方面存在重大差距.
结论:
- 目前对酸腐病病因和流行病学的理解不足以有效控制.
- 来自SR管理试验的有限和不一致的结果强调了需要改进知识的必要性.
- 未来的研究应该专注于澄清微生物作用,流行病学因素和SR的标准化评估方法.
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