THE EFFECT OF SALICYLIC ACID TREATMENT ON GRAPEVINE SEEDLINGS DEVELOPMENT

Abstract

The studies were carried out to assess the biological and economic efficiency of foliar application of the phytohormone salicylic acid when growing grafted grape seedlings in open ground conditions. The work was carried out in the field of Rostov region in 2019-2021 according to generally accepted methods in viticulture. The soil cover of the plots is ordinary chernozem, carbonate, medium-thick, heavy loamy, on loess-like loams. The seedlings were grown in an open way with soil mulching with a black film, planting pattern 0.2 × 0.15 m. The experiment included 6 options: control (water); standard (urea - 4 g/l); salicylic acid - 0.5 mg/l; salicylic acid - 1.0 mg/l; salicylic acid - 1.5 mg/l; salicylic acid - 2.0 mg/l, in 3 replications of 300 vaccinations. The experiments were carried out on the varieties Cabernet Sauvignon, Denisovsky, Kumshatsky white. In the course of the study, biometric indicators of the development of the aerial part and the root system, the yield of standard seedlings were determined. The use of salicylic acid on all varieties stimulated the growth of shoots and leaf surface. In seedlings of Denisovsky variety, an increase in the diameter of the shoots by 0.2 ... 0.7 mm was noted, relative to the control. In seedlings of Cabernet Sauvignon variety, the number of roots exceeded the control by 3.4 ... 4.8 pieces, the standard - up to 1.2 pieces. There was a tendency to increase the number of roots in the Denisovsky variety, compared with the control, by 1.2 ... 2.8 pieces, significant differences with the standard were not found. The effect of salicylic acid treatment on the formation of the root system of seedlings of Kumshatsky white variety was the least pronounced, the largest excess over the control was 1.6 pcs. in the salicylic acid 0.5 mg/l variant, no significant differences with the standard were found. The highest yield of standard seedlings in Kumshatsky white variety was noted in the salicylic acid 0.5 mg/l variant - 62.8%, which is 11.3% higher than the control; Cabernet Sauvignon - salicylic acid 1.0 mg/l (73.3% and 9.0%, respectively); Denisovsky - salicylic acid 1.0 mg/l (44.6% and 5.3%).