Karyomorphology of three varieties of Vitis vinifera.

Effect of Drought Stress on Some Physiological Traits in Three Varieties of Grapes (Vitis vinifera L.)

Drought stress is one of the most important limiting factors for cultivation and production of grapes in the world and Iran. To study the effect of drought stress on some physiological traits of three cultivars, i.e. ‘Fakhri’, ‘Molaei’ and ‘Ghalati’, a factorial experiment in completely randomized design with three soil water potential treatments. i.e. -0.2 (control), -0.7 and -1.2 MPa was impl...

Evolutionary genomics of grape (Vitis vinifera ssp. vinifera) domestication

We gathered genomic data from grapes (Vitis vinifera ssp. vinifera), a clonally propagated perennial crop, to address three ongoing mysteries about plant domestication. The first is the duration of domestication; archaeological evidence suggests that domestication occurs over millennia, but genetic evidence indicates that it can occur rapidly. We estimated that our wild and cultivated grape sam...

The Evolutionary Genomics of Grape (Vitis vinifera ssp. vinifera) Domestication

Impact of Grapevine (Vitis vinifera) Varieties on Reproduction of the Northern Root-Knot Nematode (Meloidogyne hapla).

One of the most commonly encountered plant-parasitic nematodes in eastern Washington Vitis vinifera vineyards is Meloidogyne hapla; however, limited research exists on the impact of this nematode on V. vinifera. The objectives of this research were to determine the impact of M. hapla on Chardonnay and Cabernet Sauvignon vine establishment and to determine the host status of V. vinifera varietie...

Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. ‘Tinta Carvalha’ was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste,...