Effect of hot-water treatments on vine cuttings and one-yearold grafts
DOI:
https://doi.org/10.5073/vitis.1977.16.272-278Abstract
One-year-old grape cuttings were submerged in hot water at temperatures of 45, 50, 55, 60 and 65 °C respectively. Intervals for each temperature range were 1, 5, 10, 30 and 60 min. Callusing was inhibited at temperatures of 55 °C for longer than 10 min. Optimum callusing was obtained at 50 °C for 30 min and 60 °C for 1 min. Bud-burst was also inhibited at higher temperatures and longer exposure times (above 55 °C with intervas longer than 1 min). One-year-old grafts could not survive temperatures above 60 °C at immersion times of longer than 1 min.
Einfluß der Warmwasserbehandlung auf Rebenstecklinge und einjährige Pfropfreben
Unbewurzelte Stecklinge aus einjährigem Holz von Vitis vinifera cv. Cabernet Sauvignon wurden in 45, 50, 55, 60 und 65 oc heißes Wasser getaucht. Die Behandlungsdauer betrug jeweils 1, 5, 10, 30 und 60 min. Die Kallusbildung wurde im Temperaturbereich von 55 oc gehemmt, wenn die Einwirkungsdauer 10 min überstieg. Eine optimale Kallusbildung erfolgte bei 50 °C - 30 min und 60 °C - 1 min. Der Knospenaustrieb wurde bei höheren Temperaturen und längeren Behandlungszeiten (über 55 oc und mehr als 1 min) ebenfalls gehemmt. Einjährige, bewurzelte Pfropfreben von Cabernet Sauvignon/99 R. überlebten Temperaturen über 60 °C nicht, wenn sie länger als 1 min eingetaucht wurden.
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