Effects of salicylic acid on winter freezing tolerance in grapevine ‎‎(Vitis vinifera cv. Shahani)‎

Document Type : Full Paper


1 Professor, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

2 Ph. D. Candidate, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

3 Associate Professor, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran


Cold stress as one of the major constraints on the growth and production of grapes creates huge economic damage to gardeners. Accordingly,the present study was conducted to evaluate the effects of salicylic acid on freezing tolerance in grapevine (Vitis vinifera cv. Shahani) as a factorial experiment based on randomized complete block design with three replications. Factors in the first year included SA (0, 0.5 and 1 mM), the time of spraying (veraision, harvest, one month after harvest along with all the noted three times) and temperature (4, -15,-18 and -21°C) on cuttings that collected in January and March. Second year experiment based on the results of the first year and was included SA (0, 0.5 and 1.5 mM) in the stage of one month after harvest and temperature (4,-17,-19 and -21°C) on the cutting that collected in January and March. Based on the results of this study, which deduction the temperature to -21°C increased the peroxidation of membrane lipids in 2015 and 2016 and thus, increased EC, PCL and MAD after freezing stress. Also, some of the vegetative parameters of cuttings were reduced at -21°C, such as primary bud, secondary bud burst and recovery. The use of the SA 0.5 and 1 mM in the first year and 0.5 and 1.5 mM in the second experiment reduced EC, PCL and MAD and increased primary bud burst, secondary bud burst and recovery under freezing stress. Also, the results showed deduction the temperature to -21°C increased soluble carbohydrate, and phenolic compounds. Also, it was seen that SA 0.5 and 1 mM in 2015 and 0.5 and 1.5 mM in 2016 increased soluble carbohydrate, proline and phenolic compounds.


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