RIPENING PLANTS TO CREATE A GRAPES COLLECTION IN VITRO

The purpose of the study is to develop a method for creating a collection of the grape gene pool in vitro using the combined use of biotechnological methods: modification of the nutrient medium and cultivation of plants under conditions of low positive temperature. During the cultivation process with an increased content of sucrose in the nutrient medium (50−70 g/l), autumn color of the leaves appears and shoots ripen in various grape varieties: Sypun Cherniy, Vierul, Tsimlyansky Cherniy (clone 2–3), Cabernet Sauvignon, Kumshatsky, Rupestris du Lo, Tsimladar, less in varieties Krasnostop zolotovsky, Baklanovsky, Sibirkovy. This helped to extend the period of non-transplant storage of plants. The fairly high viability of plants at a sucrose concentration of 70.0 g/l during the first 5 months of cultivation gradually decreased when they were cultivated for 8–9 months. The possibility of in vitro regeneration of plants from mature microcuttings when cultivated for one year has been established. To increase the safety and viability of plants, matured test tube plants were stored in a pharmaceutical cabinet at a low positive temperature of 1−8 °C. Plants were stored in tightly closed tubes on solid culture medium. When stored under these conditions for 3–4 years, the plants had a length of the mature part of the shoots of 49.8−70.3 %. Better ripening compared to native ones occurs in interspecific grape varieties and rootstocks. After a month of cultivating lignified microcuttings with living tissues on the solid nutrient medium of Murashige and Skuga, single shoot regeneration and plant restoration were revealed. Cultivation of the restored plants under standard conditions on solid nutrient medium Murashige and Skuga with the addition of the growth regulator Melafen for 3 months contributed to further regeneration and improvement of growth processes of both roots and shoots. The plants were completely restored. The possibility of continuous storage of test tube grape plants for 3−4 years has been proven with a combination of two factors: an increased concentration of sucrose in the nutrient medium and a low positive temperature of 1−8 °C.