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.

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…

Integrative grape to wine metabolite analyses to study the vineyard “memory” of wine

Wine production is a complex multi-step process and the end-product is not easily defined in terms of composition and quality due to the diversity of the raw materials (grapes) and the biological agents (yeast and bacteria) used/present during the fermentation. Furthermore, linking what happens in the vineyard to the wine fermentation and ultimately to characteristics in the wine during ageing

Rootstocks of prestigious Bordeaux vineyards: implications on quality and yield

Rootstocks have been used in most of the vineyards for over a century. This may seem to be a long period, but it represents only three successive plantations.

Practical Aspects of Viticultural Zoning In South Africa

Depuis 1973, une commission statutaire administre la législation qui régit le zonage vitivinicole en Afrique du Sud. La province «Le Cap de l’ouest» cerne toutes les zones viticoles sauf quatre unités. Pour la plupart, le Cap de l’ouest a un climat méditerranéen. Les zones viticoles – qui produisent les «vins d’origine» – sont des régions, des districts, des quartiers et des domaines. Les régions sont vastes, séparées par la topographie, par ex. des chaînes de montagnes et des fleuves. Généralement, chaque région représente une zone climatique. Le climat de chaque district est plus homogène. Les quartiers sont exactement délimités par le climat, la topographie et la géologie. Les domaines sont les plus petits. Chaque domaine doit avoir un seul propriétaire.

Keg wine on tap: a sustainability-oriented innovation

How could the wine industry be more sustainable? To answer this, an Interreg French-Swiss project gathered researchers to help a French keg producer and a Swiss wine distributor make their innovation more ecological, social and economical. What innovation? A reusable plastic keg with a disposable airtight pouch inside.

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).