terclim by ICS banner
IVES 9 IVES Conference Series 9 Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

Abstract

Micropropagation is an important alternative to conventional methods of plant propagation. The objective of this study was to optimize a protocol for in vitro micropropagation of selected grapevine hybrids (H19 and H20) that are included in our breeding program. For the sprouting initiation experiment, nodal cuttings with only one axillary bud from two hybrids were separated, disinfected, and cultivated in 50% Murashige Skoog nutrient medium (½ MS) and Woody Plant Medium (WPM), adding 4.4 µM benzyladenine (BA) in both mediums. To optimize root induction, the sprouts obtained were cultivated in ½ MS and WPM, testing doses of 2, 4 and 8 µM Indole Acetic Acid (IAA) respectively. According to the results, the highest percentage of sprouted buds was obtained in ½ MS + 4.4 µM BA for H19 and H20 (79 and 82%, respectively) at 14 days. At 28 days, the percentage was lower in all of cases. Regarding the rooted sprouts, the highest percentage obtained was 52% in the WPM medium for H19 and 46% in the WPM + 4µM IAA medium for H20 at 14 days. At 28 days, however, the highest percentage of rooted shoots was in ½ MS + 2µM AIA medium for H19 and H20 (89 and 93%, respectively). In conclusion, the best way to micropropagate these hybrids in a short period of time is ½ MS + 4.4 µM BA and WPM for H19, and ½ MS + 4.4µM BA and WPM + 4µM IAA for H20.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

María Isabel Serrano Sánchez1*, Manuel Tornel Martínez1

1 Instituto Murciano de Desarrollo Agrario y Medioambiental (IMIDA). Equipo de Mejora de Uva de Mesa. C/ Mayor, s/n, 30150 Alberca Las Torres, Murcia (Spain)

Contact the author*

Keywords

micropropagation, rooting, in vitro culture, IAA, BA

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

The importance of landscape in wine quality perception: l’importanza del paesaggio nella percezione qualitativa del vino

The wine quality is a characteristic that is both difficult to define and communicate, because the quality attributes can be divided into intrinsic (objective, such as alcohol degree, acidity

Read More

Evaluation of biodegradable mulch for weed control with focus on vineyard performance

Context and Purpose of the Study. The use of herbicides and mechanical soil tillage, particularly on steep slopes, poses significant ecological challenges, including soil compaction and erosion.

Read More

Use of fumaric acid to control pH and inhibit malolactic fermentation in wines

In this audio recording of the IVES science meeting 2022, Antonio Morata (Universidad Politécnica de Madrid, Madrid, Spain) speaks about the use of fumaric acid to control pH and inhibit malolactic fermentation in wines.

Read More

Changing the scale of characterization of a wine area: from a single protected designation of origin to a vineyard Loire Valley observatory (viLVO)

Terroir is increasingly important today in wine markets. In a large wine production area such as the Loire Valley, the whole territories/terroirs can be distinguished according to different combinations of geological, soil, climatic and landscape features but are also characterized by their differences and likenesses in terms of combinations of terroir units and practices.

Read More