Influence of Bioeffective Preparations the Induction of Growth Corrective Effects of Rootstock Grape Cuttings and Grafted Qualitative Saplings Output

Nikolsky, M.A.; Pankin, Mikhail Ivanovich

doi:10.30679/2219-5335-2018-6-54-22-32

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To stimulate the root-forming ability of cuttings, farmers and industrial winegrowers engaged in the production of planting material use both synthetic and natural growth regulators [1][2][3][4][5]. In addition, there is an increasing interest in the use of bacteria in many viticulture processes [6][7].…”

Section: Introductionmentioning

confidence: 99%

Regenerative ability of grape cuttings under the influence of yeast suspension treatment

et al. 2021

View full text Add to dashboard Cite

The paper presents the growing experiment results on activating the regenerative ability of Moldova table variety grape cuttings by processing pressed baking yeast suspension. The present circumstance became the basis for conducting special studies to check cutting response to the treatment with baking yeast suspension, with the identification of drug optimal concentration. In spring, the two-eyed cuttings were completely soaked for 24 hours in water, and then they were placed with the basal ends in yeast suspension at various concentrations for the same time. Moreover, these yeast suspension concentrations were tested both in pure form and in combination with 3% sucrose. As a result of the conducted studies, it was revealed that pressed baking yeast suspension at certain concentration can have an activating effect on regenerative ability of grape cuttings. The use of yeast suspension together with sucrose solution increases their physiological activity. It was found that cuttings basal end soaking in yeast suspension at concentrations of 10-20 g/l, together with sucrose, contributed to rooting increased by 20-30%, the proportion of cuttings with three roots or more – by 22.5-30.0%, the number of roots by 13.5–16.2%. The best option was with a yeast suspension concentration of 20 g/l.

show abstract