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Am. J. Enol. Vitic. 47:1:21-24 (1996)
Copyright © 1996 by the American Society for Enology and Viticulture.
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Effect of Viroids on Growth, Yield, and Maturity Indices of Cabernet Sauvignon Grapevines

J. A. Wolpert 1, J. A Szychowski 2, and J. S. Semancik 2

1 University of California, Davis, CA 95616
2 Department of Plant Pathology, University of California, Riverside, CA 92521.

The effect of viroids was tested by comparing shoot tip cultured (STC), viroid-free Cabernet Sauvignon to STC vines reinoculated with two grapevine yellow speckle viroids (GYSVd-1 and GYSVd-2) and hop stunt viroid (HSVd-g), and to a commercial selection of Cabernet Sauvignon. Growth and yield components were measured over a three year-period (1991-1993) on mature vines in the Napa Valley. On average, vegetative growth was greater on STC vines as a result of heavier shoots. Viroids did not affect yield components but fruit of STC vines was higher in titratable acidity and lower in pH than STC + viroids. In these own-rooted vines, viroids do not cause recognizable "disease."

Key words: viroid, disease, transmissible agent, grapevine

Submitted on March 3, 1995




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V. Nuzzo and M. A. Matthews
Response of Fruit Growth and Ripening to Crop Level in Dry-Farmed Cabernet Sauvignon on Four Rootstocks
Am. J. Enol. Vitic., September 1, 2006; 57(3): 314 - 324.
[Abstract] [Full Text] [PDF]


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Copyright © 1996 by the American Society for Enology and Viticulture.