Features of the Morphological Development of Grape Plants at the Stage of Shoot Rooting, Depending on the Concentration and Ratio of Macrosalts in the Nutrient Medium

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AbstractThe results of studies on testing a new nutrient medium for rooting grapevine shoots in in vitro culture are presented. To compare its effectiveness, the following variants of nutrient media recipes were tested: the first option is the most commonly used recipe for rooting shoots - the recipe of T. Murashige and F.K. Skoog (1962), with a halved macronutrient concentration (½ MS); the second option is a prescription for rooting grape shoots developed by P.Ya. Golodrigoy et al. (1986); the third option is a recipe for rooting, developed by us taking into account the needs of a grape plant in nutrients and the characteristics of its absorption of mineral salts from a nutrient solution (R3). This medium was developed in order to increase the regenerative capacity of shoots cut at the proliferation stage. In the improved nutrient medium, in comparison with the most commonly used analogues, the content of macroelements was optimized taking into account the consumption and characteristics of their absorption from the nutrient solution by the grape plant. In the course of testing a new nutrient medium, its effectiveness was revealed for all tested grape varieties belonging to different ecological and geographical groups. The use of a new nutrient medium contributed to a higher and more stable rooting of shoots cut at the proliferation stage, and to an improvement in the growth rates of the obtained microplants.KeywordsRooting of grape plants in vitroNutrient mediaRatios and concentrations of macronutrients