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INFLUENCE OF POTASSIUM SALT OF INDOL-3-ACETIC ACID ON THE ROOTNESS OF LONG-AGED GRAPE STOCKS

Studies were conducted to determine the effect of potassium salt of indole-3-acetic acid on the rooting process and the quality of rooted grape cuttings. The work was completed in 2017–2018 on the sample of varieties Korinka russkaya and Victoria, which are most common in household plots of the Republic of Tatarstan. The lignified shoots of grapes were harvested in November and stored in plastic bags at a temperature of 2 ... 4°C. Before cuttings, they were soaked for 48 hours in tap water at room temperature and cut into two-kidney cuttings. The basal ends of the cuttings were furrowed. The ends of the cuttings (5 ... 6 cm) were immersed in solutions according to the experimental scheme: distilled water (control); indole-3-butyric acid, 3000 mg/l (standard); potassium salt of indole-3-acetic acid, 5000 mg/l; potassium salt of indole-3-acetic acid, 10000 mg/l. Processing the cuttings by potassium salt of indole-3-acetic acid composition at a concentration of 10,000 mg/L significantly improved the rooting process. The share of rooted cuttings in Korinka russkaya variety in 2017 was 77.5%, in 2018 - 90.0%. The greatest callus formation (29.0 ... 43.8%), the number of roots on the cuttings (26.0 ... 23.9 pcs.), The length of the roots (133.9 ... 140.1 cm) were noted in Victoria variety. A solution of indole-3-butyric acid at a concentration of 3000 mg/L also improved rooting compared to the control. Grape varieties varied significantly in the rooting of cuttings. On the Korinka Russkaya variety, all parameters on average over 2 years were higher than on Victoria cuttings.