Technical Report
 

Development and Testing of Bacteria Free Grapevines for Prevention of Crown Gall in Oregon Nurseries and Vineyards

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https://ir.library.oregonstate.edu/concern/technical_reports/fq977v98j

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  • Agrobacterium vitis is a bacterium that causes crown gall in grapevines. Plant injury from freezing temperatures or mechanical damage during cultivation often provide wounds required for infection to occur. Crown gall may kill grapevines and a new shoot is often brought up from the root to replace dead vines. Discovery of phylloxera in Oregon vineyards has led to replacement plantings of grapevines grafted onto phylloxera resistant rootstocks. Grafted plants are also at risk for crown gall because the grafting wound allows infection by bacteria present within the plant vascular tissues (2, 5). Several nursery owners have reported a high incidence of crown gall at the graft site. Heat treatments at temperatures 50°C for 30 minutes have been reported to reduce disease incidence without impairing a graft (1, 4). However, pathogenic bacteria may not be completely eradicated at 50°C. When bacterial suspensions of isolates from Oregon vineyards have been subjected to 50°C for 30 and 45 minutes, most strains were killed after a 45 minute treatment, but two of 13 biovar 1 strains survived after a 60 minute treatment, as did one biovar 2 strain of 12 tested. This indicates that some bacterial strains could survive in heat treated dormant grapevines.
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