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Article

Grapevine Propagation. IX. Effects of Temperature, Refrigeration, and Indole Butyric Acid on Callusing, Bud Push, and Rooting of Dormant Cuttings

C. J. Alley, J. E. Peterson
Am J Enol Vitic.  1977  28: 1-7  ; DOI: 10.5344/ajev.1977.28.1.1
C. J. Alley
Department of Viticulture and Enology, University of California, Davis
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J. E. Peterson
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Abstract

Freshly made cuttings formed callus first at the base of the cutting in 4-17 days at 29.5°C. The days, as also in the figures given below, depended upon the variety studied. Lower temperatures required more time. The time required for callus formation appeared to be independent of the time of the season.

The formation of roots at the base of freshly made cuttings required 10-24 days at 29.5°C. Lower temperatures required a longer period. Root formation was not affected by the time of season the cuttings were made.

Bud push required 17-31 days in November, December, and January at 29.5 and 23.5°C. In February only 5-14 days were required at 29.5 and 23.5°C for the buds to push. In March, bud push occurred in 3-9 days at 29.5 and 23.5°C.

Cuttings held in refrigeration before growth required a longer time for callusing, for roots to appear, and for the buds to push.

Indolebutyric acid reduces the time required for cuttings to callus and roots to appear. Bud push is not affected.

  • Accepted November 1976.
  • Published online January 1977
  • Copyright 1977 by the American Society for Enology and Viticulture

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Grapevine Propagation. IX. Effects of Temperature, Refrigeration, and Indole Butyric Acid on Callusing, Bud Push, and Rooting of Dormant Cuttings
C. J. Alley, J. E. Peterson
Am J Enol Vitic.  1977  28: 1-7  ; DOI: 10.5344/ajev.1977.28.1.1
C. J. Alley
Department of Viticulture and Enology, University of California, Davis
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J. E. Peterson
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Grapevine Propagation. IX. Effects of Temperature, Refrigeration, and Indole Butyric Acid on Callusing, Bud Push, and Rooting of Dormant Cuttings
C. J. Alley, J. E. Peterson
Am J Enol Vitic.  1977  28: 1-7  ; DOI: 10.5344/ajev.1977.28.1.1
C. J. Alley
Department of Viticulture and Enology, University of California, Davis
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J. E. Peterson
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