The Cold Resistance And Shoot Shriveling Tolerance Test Of The New Grape Variety’Longzibao’

In order to identify the ability of ‘longzibao’ grape in cold resistance and shoot shriveling tolerance, five verittes longziwang, Baida, Kyoho, Cabernet and Muscat Hamburg were choosed as control. And the different treatments such as the temperature ranges from minus 10 to 40 Celsius, water loss degrees from 10% to60% and different concentrations of polyvinyl alcohol were taken done, the results as followed:1. Under zero Celsius, longzibao grape showed the highest germination rate among the 6 varieties, reached to 87.8%, which achieves the highly significant level.Under minus 20 Celsius, the germination rates of longzibao and longziwang grape are69.4 and 67.2%, which achieves the highly significant level compared to Baida;under the temperature of minus 30 and 40 Celsius, only Baida and longziwang grape could sprout, so we can conclude that the ability of longzibao grape in cold resistance ranks third to Baida and longziwang.2. Six grape varieties germination rate decrease with water loss increases. The water loss rate of the Six grape varieties could not sprouted were: Kyoho 40%,Cabernet Sauvignon 50%, longzibao, longziwang and Mascat Hamburg 60%separately, while Baida could sprout at the water loss rate of 60%(15.0%). The ability of the 6 grape varieties in shoot shriveling tolerance from strong to weak :Baida, Longzibao, Longziwang, Muscat Hamburg, Cabernet sauvignon, Kyoho.3.Reducing water loss rate with increasing of the Polyvinyl alcohol concentration,Polyvinyl alcohol has a water retention effect,However, polyvinyl alcohol concentration is too easily soluble in water and easy to stick pan produces a more pungent odor, experimental think, 15 times that of water is a more appropriate concentration of polyvinyl alcohol.