We aimed to test the combination of paraffin oil (PFO) with regular fungicide treatment to assess its efficacy against grape powdery mildew (GPM) in a small spraying experiment on two Vitis vinifera L. cultivars (Chardonnay and Kékfrankos) with different susceptibility to Erysiphe necator. The visual symptoms of GPM on leaves and clusters...were examined at three phenological states. The harvest yield was characterized by two methods, data were analyzed with one-way ANOVA and Tukey post-hoc test. Regular fungicide treatment (CT) and its combinations with PFO showed better results in both varieties to repress GPM in 2015 relative to sole PFO treatments. Mean values of combined treatments were often lower than CT but did not differ significantly from each other. The same was observed in 2016, despite the higher pressure of GPM, and missed the third survey. No significant differences were detected between treatments in yield. In contrast, the mean cluster weight of CT and combined treatments resulted in (insignificantly) higher values in each variety and year. In summary, the sole PFO showed some disease control capability as reported earlier, but this effect was greatly affected by the given vintage. Combining PFO with CT resulted in increased protection against GPM relative to the solely applied fungicides. However, this effect was not significant in all cases. It also depended on the vintage and cultivar characteristics. The beneficial impact of paraffin oil as an additive to CT may be due to the induction of plant stress responses and/or its ability to support the adherence and absorption of the combined agents.
The aim of the present study was to examine the efficiency of paraffin oil against powdery mildew in Eger wine region. The experiment has been carried out in 2013 and 2014 with Chardonnay and Kékfrankos grape varieties, which have different resistance against powdery mildew. The effectiveness of the oil was examined on leaves and clusters (fre...quency and intensity). This oil was effective against Erysiphe necator infection on field trials in Chile and Brazil. The spread of downy mildew (Plasmopara viticola) was also inhibited by this material in some experiments conducted in Spain and France.
The differences between oil treatments represented the sensitivity of the grape varieties in accordance with the applied dosages. The oil was effective against powdery mildew with different extent as a result of the so called ”vintage effect”. In 2013, the treatment of the highest dosage (D3) didn’t differed significantly in frequency and intensity of infection from the regular treatment (clusters of Kékfrankos, leaves of Chardonnay). In 2014, the oil was not so effective against powdery mildew compared to 2013. No remarkable differences were detected between the treatments due to the strong pressure of powdery mildew. Furthermore, no any effect of the lowest dosage (D1) was detected in the case of the sensitive clusters of Chardonnay and leaves of Kékfrankos in both experimental years.
In summary, the oil treatment has an effect against powdery mildew, however this efficiency largely depends on the vintage characteristics and the pressure of powdery mildew. Further investigations are neccessary, for example field trials with combinations of other sprays. The oil can be useable as fungicide with proper care in eco-friendly integrated and bio (ecological) viticulture.
Application of fungicides have advantages and also some direct or indirect disadvantages, such as imbalance and/or fungicide resistance in microbe population. To avoid these problems the development of alternative, eco-friendly methods like mostly spraying with oils are in the focus nowadays. The investigations of the effects of fungicides on m...icrobiota in some cultivations can give a more complex view to this topic and developmental possibilities. In the present study, our aim was testing of the effects of paraffine oil (as alternative fungicide) on microbial properties (CFU and rate of filamentous fungi and yeasts) of Chardonnay and Kékfrankos leaves and berries.
Our results from 2014 showed that the application of paraffine oil as sole spray agent can decrease the presence of saprophytic filamentous fungi on the berries of Chardonnay (susceptible for fungal infections). In the case of Kékfrankos berries opposite properties were observed, which may be the result of the absorption of oil by the thick wax layer of this variety. The oil treatment did not affect the yeast population of Chardonnay and Kékfrankos berries contrary to negative effect of the regular pesticide treatment. The selective fungicide effect of paraffine oil against filamentous fungal population caused the accumulation of yeast cells in the mycobiota of grape berries. The careful use of this yeasts in spontaneous fermentation can improve the aroma profile of wines. The year of 2015 did no prefer the growth of fungi, therefore no interesting properties were detected in the mycobiota of grape varieties. The occurence of the harmful saprophytic filamentous fungi predicted to be increased in mild climate agricultures as the result of the climate change.
In summary, the paraffine oils are seem to be promising tools for the eco-friendly control of harmful fungi of grapes.