In vivo efficacy of fungicides for control of acid rot in grapes.

RODRIGUEZ ROMERA, M.; PONSONE, M.L.; LONGONE, M.V.; COMBINA, M.

Mendoza

Congreso; 37th World Congress of Vine and Wine; 2014

OIV

The acid rot in grapes is caused by a yeasts complex (Saccharomyces cerevisiae, Pichia membranifaciens, Issatchenkia orientalis and Pichia galeiformes). This yeasts complex can trigger the disease in presence of micro-damages and along with acetic acid bacteria presents in the grapes can produce the acid sour rot symptomatology. Until now there is a lack of knowledge in the disease control in Argentina. The aim of this work was to evaluate several chemical controls for acid sour tot pathogens in different doses: Cyprodinil 37,5 % + Fludioxinil 25% WG (80, 100 y 120 g/100L); Cupper Oxicloride 84% (400,450 and 500 g/100L); Azinphos Methyl 20% PV (300 y 400 g/100L); Cupper dioxide (2 y 3 L/ha); Aminothiazole (180, 230 y 500 cm3/100L) and Pirimetanil 30 % SC (2,5 y 3 L/ha). The in vivo assay was under controlled lab conditions. The most effective chemical products at 7, 14 and 21 days of incubation was Cupper Oxicloride 84% (500 g/100L). On the basis of these results the most efficient fungicide in acid rot control during the three evaluations dates was Cupper Oxicloride 84% (500 g/100L).