ФИЗИОЛОГО-БИОХИМИЧЕСКИЕ ИЗМЕНЕНИЯ В ПОБЕГАХ ВИНОГРАДА В ПЕРИОД ЗИМНЕГО ПОКОЯ

Abstract

The adaptive of the stability of cultivated grape varieties are changing due to the instability of the climate in the Anapa-Taman zone of the Krasnodar region. The purpose of this work is to conduct a comparative analysis of the physiological and biochemical changes occurring in the shoots of grape varieties with different frost resistance during the winter dormancy. The objects of research are grape varieties of various genetic origin: Kristall (control), Dostoynyi, Krasnostop AZOS, Vostorg, Aligote, Zarif. On the basis of generally accepted physiological and biochemical methods, the features of physiological and biochemical changes in grape varieties of different frost resistance in the autumn-winter period 2021-2023 were studied. It was revealed that the ripened shoots of grapes were characterized by both changes in the anatomical structure of tissues (formation of periderm, hardening and lignification of cell walls) and physiological and biochemical changes in the cells of storage tissues – a high content of starch and sugars, as well as a decrease in hydration. It was revealed that the hydration of shoots decreased to a greater extent in frost-resistant varieties Kristall, Dostoynyi, Krasnostop AZOS, Vostorg – by 5.07-5.29 %, in non-frost-resistant varieties Aligote, Zarif – by 1.25-2.04 %. It was found that a more complete conversion of starch into sugar occurred in frost-resistant varieties of Kristall, Dostoynyi, Krasnostop AZOS, Vostorg. Thus, the starch content decreased in varieties: Crystal – by 2.51 times, Dostoynyi – by 2.15 times, Krasnostop AZOS – by 2.21 times, Vostorg – by 2.06 times. In the non-frost-resistant Aligote variety, starch reduction was 1.43 times, and in Zarif – 1.40 times. It was shown that a higher content of organic acids, important antioxidants in protection against oxidative stress, was noted in more frost-resistant varieties – Kristall, Dostoynyi, Krasnostop AZOS, Vostorg. – 10.8-17.2 mg/g of fresh weight, compared with non-frost-resistant Aligote, Zarif – 5.28-7.50 mg/g of fresh weight. The relationship between the content of water, starch, sugars, organic acids and frost resistance of grape varieties has been revealed. The less hydration of the shoots, the greater the degree of sugar formation, the higher the content of organic acids in the tissues of the shoot, the more frost-resistant the variety. Key words: GRAPES, DORMANCY, STARCH, SUGARS, ORGANIC ACIDS, FROST RESISTANCE