Control of foliar diseases in horticulture using milk components: widening applicability through understanding mechanisms. Fungal diseases, such as powdery mildew and botrytis grey mould, have the potential to cause considerable losses in horticultural crops. Chemical fungicides, some of which are broad-spectrum biocides potentially harmful to human health, are applied routinely in disease management. Milk and whey, which can damage powdery mildew fungi, offer alternatives to conventional fungic ....Control of foliar diseases in horticulture using milk components: widening applicability through understanding mechanisms. Fungal diseases, such as powdery mildew and botrytis grey mould, have the potential to cause considerable losses in horticultural crops. Chemical fungicides, some of which are broad-spectrum biocides potentially harmful to human health, are applied routinely in disease management. Milk and whey, which can damage powdery mildew fungi, offer alternatives to conventional fungicides. Identification of the components of milk which damage fungi, and their mechanisms of activity, will facilitate the development of environmentally sustainable strategies for management of fungal diseases in Australian horticulture. This will have particular benefits for personnel who regularly apply fungicides in glasshouses.Read moreRead less
The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is exp ....The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is expected to increase in the future. The project aims to establish grape and wine production methods which can be employed by industry to counter the effects of smoke on grape and wine composition, and to minimise smoke taint in finished wine; with clear economic benefits for grape-growers and wine producers. Read moreRead less