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|Title:||An evaluation of biological and abiotic controls for grapevine powdery mildew. 2. Vineyard trials|
|Citation:||Australian Journal of Grape and Wine Research, 2006; 12(3):203-211|
|Publisher:||Australian Society of Viticulture and Oenology|
|P. Crisp, T.J. Wicks, D. Bruer and E.S. Scott|
|Abstract:||Grapevine powdery mildew (Erysiphe necator) affects grape yield and fruit quality worldwide. Managers of conventional vineyards rely mainly on synthetic fungicides and sulfur to control powdery mildew, while in organic vineyards sulfur is the main control agent, often in rotation with canola-based oils, bicarbonates and biological control agents. The efficacy of those materials has not been evaluated critically under field conditions in Australia. Accordingly, a range of materials showing most promise in previous greenhouse trials (Crisp et al. 2006 Australian Journal of Grape and Wine Research 12, pp. 192-202) were assessed via field trials in commercial vineyards. Applications of either milk or whey (alone, or mixed with a canola oil-based product), as well as applications of potassium bicarbonate (commercial formulation), all reduced the severity of powdery mildew compared with untreated vines. Eight applications of a 1:10 dilution of milk, 45 g/L whey powder or programs comprising rotations of potassium bicarbonate plus oil and whey, applied at 10-14 day intervals, reduced the severity of powdery mildew to levels not significantly different from that on vines sprayed with sulfur (wettable powder, 3-6 g/L). However, the relative control of powdery mildew by the test materials in field trials was dependent on the susceptibility of the grapevine cultivar and the extent of spray coverage achieved. In vineyards where highly susceptible cultivars were planted, and spray coverage was compromised, the resultant control of powdery mildew was reduced; and sometimes to commercially unacceptable levels.|
|Description:||Copyright © 2008 Australian Society of Viticulture and Oenology Inc.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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