Análise de ph e potencial redox em folhas de videiras Vitis vinifera, da variedade merlot, submetidas ao consórcio de diferentes mix de cobertura vegetal, na Região da Gironda-França

Abstract

Stresses suffered by agricultural crops can be linked to cultivation practices. When poorly conducted, these practices can stimulate the exacerbated production of reactive oxygen species (ROS). These are formed during oxidation and reduction reactions (redox), and an increase in their production causes alterations in the plant's physiological and biochemical processes, which can lead to the oxidative destruction of the cell. Leaf pH, in turn, can also be regulated by multiple biotic and abiotic factors and can increase or decrease in the presence of basic cations and organic acids, for example. Therefore, this study aims to measure the redox potential and pH in leaves of Merlot grapevines, subjected to a consortium of three different green cover mixes, in order to assess the stress suffered by the vines. To this end, measurements were taken on the leaves of Merlot vines at the Berliquet vineyard in Saint Emillion, France. The measurements were made following an adaptation of the method used by Benada to determine pH and redox potential (Eh) in leaves. The pH and Eh of the grapevine leaves did not change with the intercropping. The Eh adapted to pH7 showed that the mix composed of turnip rape, mustard, fescue and ryegrass did not stimulate the production of EROS and consequent stress to the vines. Older vines behave similarly to young vines in terms of pH and leaf Eh.