Garlic and H₂O₂ in overcoming dormancy on the vine “Cabernet Sauvignon”

Federal University of Pampa (UNIPAMPA) – Bachelor of Oenology Course – Dom Pedrito Campus, Rua Vinte e Um de Abril n° 80, Dom Pedrito, Rio Grande do Sul (RS), CEP 96450-000, Brazil

^a Corresponding author: juanaguila@unipampa.edu.br

Abstract

The objective of this experiment was to evaluate the effect of garlic extract, H₂O₂ and hydrogen cyanamide on dormancy break, budding and maturation of “Cabernet Sauvignon” in the Campaign Region – Brazil. In late winter 2014 and after drought pruning were performed spraying in the bud: T1 – distilled water (control); T2 – 3.0% of hydrogen cyanamide; T3 – 18.0% H₂O₂; and T4 – 3.0% garlic extract. It was evaluated in the field: the number of sprouted buds per plant, number of bunches per plant and weight of bunches per plant; and laboratory: on ripening, performed weekly from the color change of 360 berries per treatment for analyzes solids soluble – SS (Brix) pH and titratable acidity – TA (% tartaric acid). It was observed that the vines of treatment T4 (3.0% garlic extract), showed higher percentage of buds sprouting (63 shoots plant⁻¹). Already at the number of clusters and weight per plant, there were no statistical differences between all treatments. The results obtained in the laboratory to SS, pH and TA did not differ statistically for the four tested treatments.