Effects of copper exposure in tissue cultured Vitis vinifera

The present study determined the effects of copper treatment on some bioche mical parameters in a closed system. Sauvignon grapevines were cultured in agar and exposed to copper levels ranging from 0.07 to 10 mu g Cu/g medium. Chlorophylls, carotenoids, lipids, sucrose, soluble sugars, starch, cellul ose, and minerals in root, leaves, and sap were determined. Copper levels o ver 5 mu g Cu/g inhibit root and plantlet development. Copper-exposed plant s have higher levels of chlorophylls and carotenoids as well as total lipid s. Soluble sugars decrease without changes in starch or sucrose. Copper con centration increases dramatically in roots and leaves. Iron concentrations are lower in leaves, although they increase in roots, with respect to contr ol plants. Sap flow and translocation of essential elements are reduced. Re duction of K translocation can be related to limited use of water by the pl ant and, thus, reduction in growth and physiological activity.