Rootstocks for Grapevines Now and into the Future: Selection of Rootstocks Based on Drought Tolerance, Soil Nutrient Availability, and Soil pH

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Australian Journal of Grape and Wine Research Pub Date : 2024-04-09 DOI:10.1155/2024/6704238
Yipeng Chen, Yanan Fei, Kate Howell, Deli Chen, Peter Clingeleffer, Pangzhen Zhang
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Abstract

Rootstocks are used in viticulture to manage plant pests and diseases, particularly phylloxera and root-knot nematodes, and to improve grape and wine production. A wide range of rootstocks are commercially available, making selecting the optimal rootstock a difficult decision. In particular, distinct rootstock genotypes may manifest varying degrees of tolerance or resistance to abiotic stress, necessitating meticulous consideration during the rootstock selection process. This article reviews characteristics of various commercial rootstocks, as well as rootstocks being developed in recent years. This review further discusses responses of rootstocks to drought, soil nutrients, and soil pH. This review mainly focuses on influence of rootstocks on physiology characteristics of grafted scions rather than berry yield and quality. The breadth of this review benefits both researchers and practitioners by providing comprehensive summery of rootstocks to inform selection and to guide future research.

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现在和未来的葡萄砧木:根据耐旱性、土壤养分可用性和土壤 pH 值选择砧木
葡萄栽培中使用砧木来防治植物病虫害,特别是根瘤蚜和根结线虫,并提高葡萄和葡萄酒的产量。市场上有多种砧木可供选择,因此选择最佳砧木十分困难。特别是,不同的砧木基因型对非生物胁迫的耐受性或抗性可能各不相同,因此在砧木选择过程中必须仔细考虑。本文回顾了各种商业砧木的特点,以及近年来正在开发的砧木。本综述进一步讨论了砧木对干旱、土壤养分和土壤酸碱度的反应。本综述主要关注砧木对嫁接接穗生理特性的影响,而非浆果产量和质量。这篇综述内容广泛,对砧木进行了全面的总结,为研究人员和从业人员提供了选择砧木的依据,并为未来的研究提供了指导。
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来源期刊
CiteScore
5.30
自引率
7.10%
发文量
35
审稿时长
3 months
期刊介绍: The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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