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…

Caratterizzazione delle produzioni vitivinicole dell’area del Barolo: Un’esperienza pluridisciplinare triennale (4)

Il Nebbiolo, uno dei vitigni più rappresentativi della viticoltura piemontese. é caratterizzato da una maturazione tardiva, una elevata vigoria e una bassa fertilità basale. La sua popolazione inoltre presenta una tale variabilità morfologica che é consuetudine suddividere il vitigno in diverse sottovarietà (Lampia, Rosé, Michet, Balla per citare solo quelle dell’areale albese) ognuna con presunte distinte caratteristiche morfologiche e produttive.

Read More

What does the concept of natural wine evoke in the minds and senses of tasters? Effect of the level of expertise.

In this video recording of the IVES science meeting 2025, Jordi Ballester (Centre des sciences du goût et de l’alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne-Franche-Comté, Dijon, France) and María-Pilar Sáenz-Navajas (Instituto de Ciencias de la Vid y el Vino (ICVV) (CSIC-UR-GR), La Rioja, Spain) speak about the concept of natural wine. This presentation is based on an original article accessible for free on OENO One.

Read More

Unleashing the power of artificial intelligence for viticulture and oenology on earth and space

Implementing artificial intelligence (AI) in viticulture and enology is a rapidly growing field of research with an essential number of potential practical applications.

Read More

Genomic characterization of extant genetic diversity in grapevine

Dating back to the early domestication period of grapevine (Vitis vinifera L.), expansion of human activity led to the creation of thousands of modern day genotypes that serve multiple purposes such as table and wine consumption. They also encompass a strong phenotypic diversity. Presently, viticulture faces various challenges, which include threatening climatic change scenarios and an historical track record of genetic erosion. Paritularly with regards to wine varieties, there is a pressing need to characterize the extant genetic diversity of modern varieties, as a means to delvier knowledge-based solutions under a rapidly evolving scenario, that may enable improved yields and profiles, resistance to pathogens, and increased resilience to climate change.

Read More

The Cognac industry: history, successes and challenges

With alcohol consumption steadily declining, the growing popularity of dry january, a fiercely competitive environment, high dry matter inflation, economic upheavals, commercial uncertainties… The wine industry must adapt and offer products that meet consumer expectations, without denying their historical singularities.

Read More