Budding & Grafting Propagation Methods of Grapes
Collection of Scion:
Collect dormant scion wood during
autumn and store in sealed plastic bags at 4 c. bud or graft with scion in
spring or summer.
Green scion wood:
Take scion from the semi-mature season can, and budded soon afterward into rootstock of the same age.
Chip budding:
Take dormant scion wood in winter, wrap it on the grapevine, leaved eye of
bud exposed. About a fortnight, cut back the rootstock shoot to one leaf above
the inserted bud. The scion should start to grow two to three weeks later.
Support the new scion shoot by a string. Regularly rub out any rootstock buds that burst. Cut current season's canes from vigorously growing
rootstock mother vines. Prepare rootstock cuttings, each bearing one central
node retaining a leaf blade clipped to about half its original area. Leave 5 cm
or more of internodal cane above and below the leaf.
Similarly cut scions, but with only 3-5 cm
of internode below the retained leaf, and a short piece of internode above Insert
the top of the rootstock and the base of the scion into a V-grafting machine.
In one action, the machine cuts a wedge on the base of the scion, cleaves and
opens the tip of the rootstock, and fits the two parts together. Bind with
paraffin film, or with budding tape, or with thin adhesive polypropylene tape,
such as used for bundling vegetables. This tape is coated on one side with an
adhesive that sticks reasonably well to the uncoated side of the tape, but
sticks poorly to other surfaces such as vegetable stems. As the grafted plant
grows, the vegetable bundling tape
falls off. Dip the base of the rootstock in rooting
hormone powder, and stick it in a suitable small container of growth medium. Hold
the grafted cuttings in a controlled climate room at very high humidity and
reduced light for up to one month, until the graft union has healed and the
rootstock has taken root.
Harden gradually to outside
condition.
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