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

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.