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A study to assess the effect of the initial population (Pi) densities (0, 200, 400, 600 and 800 second stage juveniles (J2) kg-1 dry soil) of the root knot nematode, Meloidogyne javanica, on the growth, yield and juice characteristics of two white wine grapevine (Vitis vinifera) cvs. 'Semillon' and 'Chardonnay' was conducted in a vineyard located at the Centre for Irrigated Agriculture, Riverina, NSW, Australia. M. javanica J2 population densities in soil after harvest during 2004-2008 growing seasons increased gradually, year by year, and in most cases were higher where the initial densities were higher. Regression analysis revealed that yield, in general, was reduced significantly with the increase of the nematode population densities·kg-1 soil for both cultivars. After six years, the nematode population had increased by ca. 9.0-22.4 fold for 'Semillon' and 6.7-18.5 fold for 'Chardonnay'. All Pi densities significantly reduced Semillon yields in all years but only the highest level (800 J2·kg-1 dry soil) affected 'Chardonnay' yields. At the end of the experiment, M. javanica decreased yields by 15-20 % in Semillon but only 7-13 % in 'Chardonnay'. The nematode inoculation also caused a decrease in bunch numbers in 'Semillon' but not in 'Chardonnay'. This is the first study showing that 'Chardonnay' is less susceptible to M. javanica than 'Semillon'., VITIS - Journal of Grapevine Research, Vol. 51 No. 1 (2012): Vitis

Grapevine nurseries soak cuttings in water during propagation to compensate for dehydration and promote root initiation. However, trunk disease pathogens have been isolated from soaking water, indicating cross contamination. Cuttings of Vitis vinifera cv. Sunmuscat and V. berlandieri x V. rupestris rootstock cv. 140 Ruggeri were immersed in sterilized, deionised water for 1, 2, 4, 8 and 16 h. The soaking water was cultured (25°C for 3 days) on non-specific and specific media for fungi and bacteria. The base of each cutting was debarked and trimmed and three 3 mm thick, contiguous, transverse slices of wood cultured at 25°C for 3 days. The soaking water for both cultivars became contaminated with microorganisms within the first hour. Numbers of fungi isolated from the wood slices soaked for one hour were significantly greater than those from non-soaked cuttings. The number of bacterial colonies growing from the wood slices increased after soaking for 2-4 h in Sunmuscat. In a second experiment Shiraz cuttings were soaked for 1, 2, 4, 8 and 24 h. The soaking water became contaminated within the first hour but only the bacterial count increased significantly over time. Microorganisms also established on the container surfaces within the first hour although there were no significant increases over 24 h. These results confirm that soaking cuttings is a potential cause of cross contamination and demonstrate contamination of cuttings occurs after relatively short periods of soaking. Avoiding exposing cuttings to water will reduce the transmission of trunk diseases in propagation. © Firenze University Press., Financial support by the ‘Programa de apoyo a la Investigación y Desarrollo (PAID-00-10) de la Universidad Politécnica de Valencia’ for David Gramaje during his three months in Australia is gratefully acknowledged. Financial support by Charles Sturt University and the Grape and Wine research and development Corporation for Helen Waite is also gratefully acknowledged.