Potential frost resistance of grape: Kinetics of temperature-induced hardening of Riesling and Silvaner buds

Authors

  • H. Düring

DOI:

https://doi.org/10.5073/vitis.1997.36.213-214

Keywords:

frost, resistance, bud, chlorophyll fluorescence, hardening, temperature

Abstract

Research Note

Buds of field-grown Riesling and Silvaner vines were sampled in January and exposed to three subzero temperatures for different lengths of time. The higher potential frost resistance of Riesling is ascribed to its rapid and intensive acclimation to frost after hardening at -17 and -20 °C and to the maintenance of its frost resistance during hardening up to 48 h at various subzero temperatures. Potential frost resistance of Silvaner was achieved by hardening at higher temperature (-14 °C) for 48 h.

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Published

2015-08-06

Issue

Vol. 36 No. 4 (1997): Vitis

Section

Article

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