Abstract:
The cultivation of the resistant varieties has an important contribution
in reducing the number of treatments and also the cost with phytosanitary
protection of the grape vine.
In 2007 year there were made observations regarding the grape vine
varieties resistance against the attack of Botryotinia fuckeliana fungus, in the
U.S.A.M.V. ampelographyc collection from the “V. Adamachi” Iaşi farm.
According with agro biological descriptors for grape vine variety’s,
proposed by O.I.V. (1993) and mentioned by Ţârdea C. and Liliana Rotaru
(2003), the resistance level of grape vine against gray mold can be made
appreciating the level attack on leaves and grapes.
The leaves are observed after flowering and the grape observations
are made after harvest, using for that an interpretation scale with marks from
1 to 9, according with attack level which is between 0 and 100%.
Thanks to the climatic conditions of the 2007 year’s summer (highly
dryness conditions), the gray mold didn’t appeared until the grapes
maturation. In these conditions, the most important moment for the resistance
evaluations of the variety’s against Botryotinia fuckeliana and at the same
time the most relevant has been the grapes maturation.
The varieties evaluation regarding their resistance against
Botryotinia fuckeliana has been made examining the grapes before harvest
and giving marks according with the existent level attack.
After the experience accomplishment it has been made an
actualization regarding the resistance of some varieties and hybrids of Vitis
vinifera L. to the attack of the Botryotinia fuckeliana fungus in the global
heating perspective.
Between the varieties or hybrids for consumption grapes, the best
results were presented by the varieties: Coarnă albă, Afuz ali and Coarnă
neagră, which have registered an reduced level attack, under 5%.
Between the varieties or hybrids for wine, there has been pointed out
the following: Cabernet Sauvignon, Merlot, Blauerzweigelt and Andre, which
have registered a reduced level attack, under 5%.
