Growth, yield and physiology of Verticillium-inoculated pepper plants treated with ATAD and composted sewage sludge

Autor: Pascual, I., Azcona, I., Morales, F., Aguirreolea, J., Sánchez-Díaz, M.

Publikováno v: Plant and Soil, 2009 Jun 01. 319(1/2), 291-306.

Externí odkaz: https://www.jstor.org/stable/24124232

Photosynthetic response of Tempranillo grapevine to climate change scenarios.

Autor: Salazar-Parra, C.¹, Aguirreolea, J.¹, Sánchez-Díaz, M.¹, Irigoyen, J.J.¹, Morales, F.^1,2

Publikováno v: Annals of Applied Biology. Nov2012, Vol. 161 Issue 3, p277-292. 16p.

Climate change conditions (elevated CO2 and temperature) and UV-B alter grape ripening rates and impact berry composition

Autor: Martinez-Lüscher, Johann, Morales, F., Hilbert, Ghislaine, AGUIRREOLEA, J., Delrot, Serge, PASCUAL, I., GOMES, Eric

Publikováno v: ClimWine 2016 (Sustainable grape and wine production in the context of climate change)
ClimWine 2016 (Sustainable grape and wine production in the context of climate change), Apr 2016, Bordeaux, France. 152 p., 2016, Sustainable grape and wine production in the context of climate change. Book of abstracts

National audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::001dfa0ece73b5f14041db4987a22696
https://hal.inrae.fr/hal-02743411

Climate change conditions (elevated CO2 and temperature) and UV-B radiation affect grapevine (Vitis vinifera cv. Tempranillo) leaf carbon assimilation, altering fruit ripening rates

Autor: MARTINEZ LUSCHER, Johann, Morales, F., SÁNCHEZ-DÍAZ, M., Delrot, Serge, AGUIRREOLEA, J., GOMES, Eric, PASCUAL, I., Hilbert, Ghislaine

Publikováno v: Plant Science
Plant Science, Elsevier, In press, 236, pp.168-176. ⟨10.1016/j.plantsci.2015.04.001⟩
Digital.CSIC. Repositorio Institucional del CSIC
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9 Pags.- 3 Tabls.- 4 Figs.
The increase in grape berry ripening rates associated to climate change is a growing concern for wine makers as it rises the alcohol content of the wine. The present work studied the combined effects of elevated CO2, t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ecd6292980651bd64f9c5547667c0b9
https://hal.archives-ouvertes.fr/hal-02514728

Ultraviolet- B alleviates the uncoupling effect of elevated CO2 and increased temperature on grape berry ( V itis vinifera cv. Tempranillo) anthocyanin and sugar accumulation.

Autor: Martínez‐Lüscher, J., Sánchez‐Díaz, M., Delrot, S., Aguirreolea, J., Pascual, I., Gomès, E.

Publikováno v: Australian Journal of Grape & Wine Research; Feb2016, Vol. 22 Issue 1, p87-95, 9p