Features, risk factors and clinical outcome of {"}very late{"} recurrences after surgery for localized renal carcinoma: A retrospective evaluation of a cohort with a minimum of 10 years of follow up

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Major threats caused by climate change to grapevine

The main worrying feature of climate change is its rapid evolution, in extent and variation, becoming less and less predictable. In this paper, we have reviewed the available literature and elaborated original data to outline how climate change will affect the grapevine cultivation and wine quality. We start by discussing which features of climate change will impact grapevine production most. The effects of heatwaves, air and soil temperature, extreme rainfall events, atmospheric evaporative demand, wildfires, and smoke are addressed. An increased frequency and intensity of heat waves since 2010 is shown in four grapevine production areas of Northern Italy. The focus then shifts to the impacts of the predicted increase in temperature and drought on frost risks, grapevine phenology, yield, berry quality and water needs as well as vine and vineyard carbon budgets. Climate change will challenge the achievement of current yields and wine quality as well as the ability of vineyards to sequester atmospheric carbon, but such effects will likely depend on the characteristics of the growing environments and on the varieties present. Climate change-related threats to grapevine call for a rapid implementation of adaptation strategies

Adaptabilidade e estabilidade das cultivares de trigo avaliadas no ensaio estadual do Rio Grande do Sul, no ano 2007.

Área: Melhoramento, Aptidão Industrial e Sementes

THE ROLE OF MINERAL NUTRITION ON YIELDS AND FRUIT QUALITY IN GRAPEVINE, PEAR AND APPLE

ABSTRACT Fertilization of temperate fruit trees, such as grapevine ( Vitis spp.), apple ( Malus domestica), and pear ( Pyrus communis) is an important tool to achive maximum yield and fruit quality. Fertilizers are provided when soil fertility does not allow trees to express their genetic potential, and time and rate of application should be scheduled to promote fruit quality. Grapevine berries, must and wine quality are affected principally by N, that regulate the synthesis of some important compounds, such as anthocyanins, which are responsible for coloring of the must and the wine. Fermenation of the must may stop in grapes with low concentration of N because N is requested in high amount by yeasts. An N excess may increase the pulp to peel ratio, diluting the concentration of anthocyanins and promoting the migration of anthocyanins from berries to the growing plant organs; a decrease of grape juice soluble solid concentration is also expected because of an increase in vegetative growth. Potassium is also important for wine quality contributing to adequate berry maturation, concentration of sugars, synthesis of phenols and the regulation of pH and acidity. In apple and pear, Ca and K are important for fruit quality and storage. Potassium is the most important component of fruit, however, any excess should be avoided and an adequate K:Ca balance should be achieved. Adequate concentration of Ca in the fruit prevents pre- and post-harvest fruit disorders and, at the same time, increases tolerance to pathogens. Although N promotes adequate growth soil N availability should be monitored to avoid excessive N uptake that may decrease fruit skin color and storability