Studying the Content of Starch Correlated With Resistance to Low Winter Temperatures in Some Grapevine Varieties

Abstract

Cryoprotectants are known as substances that are used for protection of biological tissue from freezing damage. Among the most important cryoprotectants are carbohydrates such as glucose, fructose, sucrose raffinose, starch. Starch is a carbohydrate commonly found in the plant tissue, and its concentration is in close relationship with other carbohydrates. This study is about determination of the starch concentration in four Vitis vinifera varieties: Vranec and Smederevka (subconvarietas balcanica Negr.) and Cabernet sauvignon and Chardonnay (subconvarietas gallica Negr.). The concentration of starch in vines is related to their point of cold hardiness. The study shows that the concentration of starch in balcanica varieties is lower than in gallica varieties. Therefore, the Vranec and Smederevka grapevine varieties are not resistant to low temperatures against varieties Cabernet sauvignon and Chardonnay which are tolerant.