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

摘要: The objective of this experiment was to evaluate the effect garlic extract, H2 O2 and hydrogen cyanamide on dormancy break, budding maturation “Cabernet Sauvignon” in Campaign Region – Brazil. In late winter 2014 after drought pruning were performed spraying bud: T1 distilled water (control); T2 3.0% cyanamide; T3 18.0% ; T4 extract. It evaluated field: number sprouted buds per plant, bunches plant weight plant; laboratory: ripening, weekly from color change 360 berries treatment for analyzes solids soluble SS (Brix) pH titratable acidity TA (% tartaric acid). observed that vines (3.0% extract), showed higher percentage sprouting (63 shoots plant−1 ). Already at clusters there no statistical differences between all treatments. results obtained laboratory SS, did not differ statistically four tested