Agrobiological phenological characteristics of native grape varieties in the conditions of the coastal zone of the Republic of Dagestan
Authors: Feyzullaev B. A. 
Published: January 2023

Dagestan is considered one of the centers of origin of cultural grapes. This is evidenced by a huge number of indigenous grape varieties of different ripening periods and directions of use. Native varieties have a number of positive features that are widely used in the breeding process. Among them medium ripening period (Ag raisins, Khatmi), late ripening period (Agadai, Goat raisins), etc. The purpose of the research is to study the influence of weather conditions on agrobiological indicators and the onset of phenological phases of the grape plant. The experiment included 14 native grape varieties of different ripening periods and directions of crop use in the conditions of the southern coastal zone of the Republic of Dagestan. The conducted studies have established: one variety of very early ripening period (Ag emchek); 5 varieties of early ripening period (Hotsatsibil, Budai Shuli, Ceaushnovy, Khatmi); 7 early-middle varieties (Ag chakrak, Ag raisin, Gimra, Dagestan, Dzhagar, Dokur, Dubut) and 1 late-ripening variety (Chili Gulabi). And also determined agrobiological indicators and indicators of crop quality. The number of inflorescences per one developed shoot (K1 is the fruiting coefficient) is the lowest in the Budai Shuli variety-0.55, and the highest in the Gimra variety-1.74. The remaining varieties range from 0.61 to 1.56. According to the coefficient of fruitfulness (K2), the varieties Gimra and Hotsacibil are also distinguished (1.90 and 1.71, respectively). For the rest of the varieties, this indicator ranges from 1, 23-1,68. The studied varieties in the conditions of southern coastal zone were divided into four groups: very early, early, early-middle and late. Varieties Ag Emchek, Gimra and Dokur were quite productive (28.1, 23.6 and 21.0 tons, respectively). In spite of the high yields, all the varieties provided quality corresponding to the required conditions (15-20 g/100cm3).is considered one of the centers of origin of cultural grapes. This is evidenced by a huge number of indigenous grape varieties of different ripening periods and directions of use. Native varieties have a number of positive features that are widely used in the breeding process. Among them are varieties of very early ripening period (Yay white raisins and Yay pink raisins), medium ripening period (Ag raisins, Khatmi), late ripening period (Agadai, Goat raisins), etc. The purpose of the research is to study the influence of weather conditions on agrobiological indicators and the onset of phenological phases of the grape plant. The experiment included 14 native grape varieties of different ripening periods and directions of crop use in the conditions of the southern coastal zone of the Republic of Dagestan. The conducted studies have established: one variety of very early ripening period (Ag emchek); 5 varieties of early ripening period (Hotsatsibil, Budai Shuli, Ceaushnovy, Khatmi); 7 early-middle varieties (Ag chakrak, Ag raisin, Gimra, Dagestan, Dzhagar, Dokur, Dubut) and 1 late-ripening variety (Chili Gulabi). And also determined agrobiological indicators and indicators of crop quality. The number of inflorescences per one developed shoot (K1 is the fruiting coefficient) is the lowest in the Budai Shuli variety-0.55, and the highest in the Gimra variety-1.74. The remaining varieties range from 0.61 to 1.56. According to the coefficient of fruitfulness (K2), the varieties Gimra and Hotsacibil are also distinguished (1.90 and 1.71, respectively). For the rest of the varieties, this indicator ranges from 1, 23-1,68. The studied varieties in the conditions of southern coastal zone were divided into four groups: very early, early, early-middle and late. Varieties Ag Emchek, Gimra and Dokur were quite productive (28.1, 23.6 and 21.0 tons, respectively). In spite of the high yields, all the varieties provided quality corresponding to the required conditions (15-20 g/100cm3).