Location: Horticultural Crops Production and Genetic Improvement Research Unit
Project Number: 2072-30500-002-001-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2025
End Date: Aug 31, 2027
Objective:
Objective 1: Characterize the physical, chemical, and microbiological properties of Pinot noir grape cuticles at harvest to identify key vulnerabilities influencing wildfire smoke compound uptake. This includes detailed analysis of cuticle thickness, microstructure, composition, water permeability, UV reflectance, and surface microbiome composition.
Objective 2: Develop and optimize a natural preharvest spray derived from agricultural byproducts to enhance grape cuticle integrity and support beneficial surface microbiota. Evaluate spray-induced changes in cuticle barrier properties and microbial community compatibility using analytical and microbiological assays.
Objective 3: Evaluate the efficacy of the optimized preharvest spray under controlled abiotic stress conditions simulating wildfire events. Assess its ability to reduce smoke compound sorption through integrated analysis of grape surface temperature, water loss, UV reflectance, cuticle structure, microbiome shifts, and volatile phenol absorption.
Approach:
Pinot noir grape samples will be collected and examined for cuticle thickness, cuticle microstructure, berry chemical composition, water permeability, and microbiome, before and after novel spray application and smoke exposure. Dynamic responses like cuticle surface temperature, berry water loss, berry smoke compound sorption potential will also be measured. This will be performed multiple growing seasons.