The degree of ripening of the grapevine in the varieties of selection of National Scientific Centre ‟Institute of viticulture and wine-making after V.YE. Tairovˮ in the conditions of the northern part of the Forest-steppe of Ukraine
DOI:
https://doi.org/10.31548/agr2020.03.105Keywords:
grapes, varieties, weather conditions, ripening of grape shoots, winter hardiness of plantsAbstract
Strong growth of shoots and ripening of grape fruits do not give grounds for claiming that the variety is in accordance with the climatic conditions of a certain area. Only a well-ripe vine can withstand severe winter conditions. The purpose of the study is to determine the degree of maturation of the vine in grape varieties of Odessa breeding grown in the northern part of the Forest-steppe, and to identify among them the most prepared for wintering conditions in the area. The degree of maturation of the vine was determined during 2018–2019 in the autumn before the cover of grape plants by the method of primary fluorescence using a microscope MBS-2 with fluorescent illuminator OI-18 and by the method of N. Matuzok. Studies have shown that the degree of ripening of the grapevine depends on the weather conditions during the growing season and varietal characteristics of the plants. Weather conditions during the years of study contributed to the good maturation of the shoots of grapes of all varieties except Kometa and Zahadka. The first had a characteristic brown color of the mature bark along the entire length of the shoot. When bending the vine in its upper part of the characteristic cracking of the bark was not in the varieties Kometa, Zahadka, Yarylo and Muskat odeskyi. The highest degree of ripening of shoot tissues was noted in the lower zone of the vine in the Aromatnyi, Kardyshakh, Kishmish tayirovskij. In the middle zone of shoots, the highest degree of maturation of the felema was found in the variety Kardyshakh, and in the upper part of the shoot, in the variety Aromatnyi. The highest conditional coefficient of maturation (Kv) of the tissues of the vine in the fifth internode is defined in the varieties Aromatnyi and Kyshmysh tairovskyi (0.90), the mean in the variety Kardyshakh (0.88), and the lowest in the variety Kometa (0.56). Based on the data obtained from the results of complex studies, it was found that the varieties Aromatnyi, Kyshmysh tairovskyi and Kardyshakh are the most prepared for wintering in the northern part of the Forest-steppe.References
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