Grafting Techniques for Sustainable Productivity in Vegetable Crops
V. Sivakumar*
Dept. of Horticulture, Coconut Research Station, Aliyarnagar, Coimbatore, Tamil Nadu (642 101), India
R. Balakumbahan
Dept. of Horticulture, HC & RI, Periyakulam, Theni, Tamil Nadu (625 604), India
M. Anand
Dept. of Horticulture, Horticulture Research Station, Yercaud, Salem, Tamil Nadu (636 601), India
M. Velmurugan
Dept. of Horticulture, HC & RI, Coimbatore, Tamil Nadu (641 003), India
S. Praneetha
Coconut Research Station, Aliyarnagar, Coimbatore, Tamil Nadu (642 101), India
DOI: NIL
Keywords: Crops, Grafting techniques, Productivity, Vegetables
Abstract
The practice of grafting used in vegetable production is similar to fruit tree grafting in that it creates a new plant by physically combining two plants with different genetic background, with one providing the shoots (scion) and the other donating the roots (rootstock). At present, vegetable grafting is mainly applied to solanaceous and cucurbitaceous crops, primarily tomato, eggplant, pepper, watermelon, cucumber, and melon. Grafting is an effective IPM tool for managing soil borne diseases.
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Reference
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