Abstract
Rooting ability in Vitis vinifera L. is the phenomena studied. The evolution of the total lipids contents and fatty acids amount of cuttings during the rooting were determined. Total lipid extraction was carried out by an extraction solvent consisting of a mixture of chloroform and methanol. Methylation of fatty acids was carried out by the boron trifluoride methanol complex. Their analysis is performed by gas chromatography. We have obtained a content of merithallus lipids equivalent with then in bibliography. In other hand 3 fatty acids were obtained: eicosapentaenoic acid, oleic acid and docosanoic acid. Among the studied of rooting abilities, we observed decreased levels of total lipids and in the essential fatty acids: eicosapentaenoic acid C20:5 n-3 and oleic acid C18:1 n-9. Minor fatty acids cuttings experimental have a variable evolution. Lipids and certain fatty acids may be markers of rooting in the vine.
Highlights
The majority of wine grapes cultivar were reproduced through vegetative propagation [1] [2]
The first programs were genetic: Vitis vinifera was crossed with Vitis berlanderi, with Vitis Berlanderi, Vitis Riparia and Vitis Rupestris, hybrids were obtained for wine production
Essential fatty acids found in this work at t0 are: C18:1, C20:5, C22:0
Summary
The majority of wine grapes cultivar were reproduced through vegetative propagation [1] [2]. Research on adventitious rooting in grape vine appeared in French and North Africa after phylloxera epidemics have destroyed the extensive plantings of “own-rooted” V. vinifera L. Grapevine of North America was resistant to this epidemic. The first programs were genetic: Vitis vinifera was crossed with Vitis berlanderi, with Vitis Berlanderi, Vitis Riparia and Vitis Rupestris, hybrids were obtained for wine production.
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