Effect of Salinity on the Growth and Yield of Grapes: A review

Abstract

The presence of salt in the soil is a major environmental factor that might reduce grapevine productivity. Excessive salt in the soil causes soil salinity, which in turn causes osmotic stress and toxicity to the grapevine’s root system. This can lead to stunted grapevine development, decreased harvests, and inferior fruit quality. Salinity can alter the physical characteristics of soil, making it less porous and less able to absorb water. This can amplify the negative impacts of salinity on grapevine development and harvest success. Numerous factors influence the severity of salinity’s impact on grapevines. The age and rootstock of the vine, as well as the grape variety, are other important factors. The effects of salinity on grapevine development and production vary with the grapevine’s developmental stage. The salinity of the environment can have a greater effect on the vegetative growth stage than the reproductive growth stage. The reproductive phase is brief and relatively immune to salt stress. Grapevines are especially vulnerable to the negative effects of salt stress during the vegetative growth stage, when the plant’s tissues are still developing. These factors can have a negative impact on grapevine health, leading to poorer yields. Grapevine production is less sensitive to salinity when the plants are in the reproductive phase. Salinity, which decreases sugar concentration, increases acidity, and alters flavor, can still have an impact on fruit quality. Growers can take many measures to reduce the negative effects of salt on grapevines. Choose salt-tolerant grape types and rootstocks, enhance drainage to cut down on salt buildup, and use irrigation methods that minimize salt leaching. In conclusion, salinity can significantly affect grapevine development and harvest success.