Researchers, farmers, agronomists, assistants and rural technicians joined forces with Embrapa, the Government of São Paulo, municipal departments and other organizations to form an action front that aims to contain the spread of ripe grape rot in São Paulo's vineyards. The disease is caused by the fungus Glomerella cingulata and can cause losses of up to 100% in vineyards.
After establishing an emergency control plan, the group will provide a set of tested and validated management measures. The first stage begins from the 1st to the 4th of July, with visits to properties in the affected municipalities, where samples of rotten grapes, cultural remains and branches will be collected to diagnose the agent causing the disease.
The group will travel through the municipalities of Jundiaí, Louveira, Jarinu, Itatiba, Itupeva, Indaiatuba and Elias Fausto. During these activities, areas will also be selected to conduct experiments to evaluate different disease control strategies.
Subsequently, in the laboratory, the pathogen's resistance to the main groups of active ingredients of fungicides available and registered for grapevines will be evaluated. In addition to the field experiments, during the 2024/2025 harvest, field days and lectures are also planned to share the information generated and a publication with technical recommendations for the management and control of diseases in vineyards in the State of São Paulo.
Producers of table grapes and grapes for processing vineyards located in the municipalities of the Circuito das Frutas Paulista report that for two years (or four harvests) they have caused losses of up to 100% in the harvest due to the disease. Through the Grape and Wine Sector Chamber of the State of São Paulo, they called for action to help their crops.
With representation in the Chamber, Embrapa Territorial (Campinas, SP) coordinated the participation of researchers from Embrapa Uva e Vinho (Bento Gonçalves, RS) and state bodies in this action to help producers in São Paulo.
The two Embrapa centers work together, with the Embrapa Territorial team responsible for planning and collecting information from rural properties, through an application, and Embrapa Uva e Vinho, responsible for carrying out activities in the vineyards and laboratories - stage which will have the support of scientists and laboratories from the São Paulo Agribusiness Technology Agency (APTA) and technicians from the Integrated Technical Assistance Coordination (Cati).
Ripe grape rot causes circular reddish-brown spots on the fruit, which later affect the entire bunch, leaving the grape grain dark and shriveled. Temperatures between 25°C and 30°C and high humidity from rain, dew, integrity or fog are ideal conditions for the occurrence and development of the disease.
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