Effects of Chilling and Garlic Extract on Bud Dormancy Release in Cabernet Sauvignon Grapevine Cuttings
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Renato Vasconcelos Botelho [1] ; Alexandre Pozzobom Pavanello [1] ; Erasmo José Paioli Pires [2] ; Maurilo Monteiro Terra [2] ; Marcelo Marques Lopes Müller [1]
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[1] Universidade Esta- dual do Centro-Oeste
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[2] Instituto Agronômico de Campinas
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- Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 58, Nº 3, 2007, págs. 402-404
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
- Dialnet Métricas: 3 Citas
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Resumen
Chemical treatments to break bud dormancy are necessary in vineyards that experience mild winters. Cuttings with a single bud were sprayed with 1.5 or 3.0% garlic extract or 1.5% hydrogen cyanamide. The controls were treated with distilled water. Three lots of canes were submitted to 0, 168, 336, or 508 chilling hr (≤6.0°C), respectively, before spraying. All treatments improved and advanced bud sprouting over the control. The most effective treatment for bud dormancy release was 1.5% H2CN2, with up to 80% bud sprouting after 35 days, even for unchilled cuttings. Garlic extract also promoted bud sprouting, attaining greater than 70% budbreak after 35 days for cuttings chilled for 168, 336, and 504 hr. The chilling requirement for Cabernet Sauvignon appears to be close to 336 hr.
