Grafting Techniques for Sustainable Productivity in Vegetable Crops

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.