NEW TABLE GRAPE VARIETIES OBTAINED IN THE
BREEDING PROGRAM BY ITUM-IMIDA IN SPAIN
• Juan Carreño
• Other Researches:
• Manuel Tornel
• Iván Carreño
Collaborating companies :
PROGRAM LOCATION
Spain
Portugal
France
Spain
Murcia
Murcia
ITUM
Investigation and Tecnology of Table Grape S.L.
• Incorporated in 2002
• Main objective: obtaining and developing new table grape
varieties
•PARTNERS ITUM
•ALIMER S. COOP.
•ANTONIO CARRILLO E HIJOS, S.A.
•ANTONIO MUÑOZ Y CIA, S.A
•COATO
•COOP. ALMENDRERA DE TOTANA S.C.L.
•EL CIRUELO, S.L.
•FRUTAS CAMPO DE BLANCA, S. COOP.
•FRUTAS DEL GUADALENTIN, S.L. (SAT MOYCA)
•FRUTAS ESTHER, S.A.
•FRUTAS TORERO, S.A.
•FUTUROS AGRICOLAS, S.L.
•HORTOFRUTÍCOLA LEBOR ALTO S.L.
•INVESTIGACIONES LA HOYA, S.L.
•NUEVAS UVAS DE TOTANA, S.L.
•PROYECTOS ITUM 2005
•S.A.T. CAMPOTEJAR DEL SEGURA
•S.A.T. Nº 97 " BLANCASOL“
•UNILAND, S. COOP.
IMIDA
Murcia Research Institute of Agricultural Development and Food
Public Research Institution
Departments:
• Biotechnology and Crop Protection
• Citrus
•Horticulture
• Animal Production
•Natural Resources
•Viticulture and Enology
Table Grape Team
Table Grape Team:
Research lines:
•Cultural Techniques
•New varieties study
•Breeding program since 1990
HISTORY OF BREEDING PROGRAM
• 1991-2002: IMIDA: 2000 Seedlings per year
•
Native varieties x Seedless
• 2003-2014: ITUM – IMIDA : 10.000 Seedlings per year
120.000 Seedlings produces
12 Varieties registered
2 Varieties to new registration this year
6 Advanced selections to possible registration
Companies that sell ITUM´s varieties
Objectives
Get seedless varieties of high commercial and agronomic quality
For the consumer:
For the grower:
For marketing:
• Healthy
• Productive
• Good conservation in cold
• Good flavour
• Low cost
• Good post harvest quality
• Crunchy texture
• Without grave problems
•Sufficient shelf-live
• Attractive grapes
(small berries, cracking, etc.)
• Few sensitive to diseases
Main characteristics of our breeding program
Very productive varietes
Very crunchy
Without problems
Without browning
Methodology
First selection with molecular markers
DNA Extraction.
Amplification by PCR
Selection
Electrofhoresis
Fragment analysis
Sequencing
Itumone
Start of Harvest : Just after Sugraone. Time: 1 month
Size: 18 – 23 mm
Flavor: Neutral - acid
Texture: Crunchy (18 - 22 N)
Productivity: F. I.:1 – 1,6, Bunch: 550 g
Manipulations: Thinning: GA 0 – 0,3 ppm,
Sizing: girdling + GA 8-15 g/Ha
Post-Harvest: Good, after cold storage
Itumfour
Start of Harvest: With Crimson. Time: 3 months
Size: 18 – 22 mm
Flavor: Neutral
Texture: Crunchy (17 - 20 N)
Productivity: F.I. 1,2 – 1,5, Bunch: 500 g
Manipulations: Thinning: GA. 0,6-1 ppm + 110%
bloom 1 ppm
Sizing: girling + GA 10-20 g/Ha
Itumfive
Start of Harvest: With Crimson. Time: 3-4 months
Size: 18 – 23 mm
Flavor: Neutral
Texture: Very crunchy (22 - 28 N)
Productivity: F.I.: 0,4 – 0,8, Bunch: 800 g
Manipulations: Thinning: GA. 0 -0,6 ppm + 110%
bloom 1 ppm
Sizing: GA 10-20 g/Ha, (low volume, ESS)
Vine: Very vigorous
Post Harvest: Good, after cold storage
Itumsix
Start of Harvest: With Crimson. Time: 3 months
Size: 18 – 21 mm
Flavor: Neutral
Texture: Crunchy (20 - 23 N)
Productivity: F.I.: 0,8 – 1, Bunch: 700 g
Manipulations: Thinning: GA 1-2 ppm + 110%
bloom 1 ppm
Sizing: girdling + GA 8-15 g/Ha
Post Harvest: Good, after cold storage
Itumeight
Start of Harvest: 1 week before Crimson. Time: 2 months
Size: 18 – 22 mm
Flavor: Neutral – acid
Texture: Very crunchy (24 - 35 N)
Productivity: F.I.: 0,8 – 1,2, Bunch: 800 g
Manipulations: Thinning: GA. 0,4-0,7 ppm,
Sizing: GA 8-15 g/Ha
Color treatments: No or less than Crimson
Post Harvest: Good, after cold storage
Itumnine
Start of Harvest: With Crimson. Time: 3 months
Size: 18 – 22 mm
Flavor: Neutral – acid
Texture: Very crunchy (22 - 30 N)
Productivity: F.I.: 0,8 – 1,2, Bunch: 800 g
Manipulations: Thinning: GA: 0,25-0,6 ppm.
Sizing: girdling + GA 8-15 g/Ha
Color treatments: No or less than Crimson
Post Harvest: Good, after cold storage
Itumtwelve
Start of Harvest: With Autumn Royal. Time: 3 months
Size: 18 – 22 mm
Flavor: Neutral-acid (like Crimson)
Texture: Very crunchy (20 - 24 N)
Productivity: F.I.: 0,8-1, bunch: 550 g
Manipulations:Thinning: GA: 0,4-0,7 ppm + 110% bl. 1 ppm
Sizing: Girdling + GA 15-20 g/Ha
Post Harvest: Good, after cold storage
08-339-31 (Itumthirteen)
Start of Harvest: With Thompson. Time: 2-3 months
Size: 18 – 23 mm
Flavor: slight muscat- acid
Texture: Crunchy (20 - 25 N)
Productivity: F.I.: 1 – 1,2, Bunch: 550 g
Manipulations: Thinning: GA: 0,25-0,4 ppm
Sizing: GA: 15-20 g/Ha
Very resistant to rain; without cracking
Post Harvest: Good, after cold storage
08-195-14 (Itumfourteen)
Harvest: 1 week before Crimson. Time: 2 months
Size: 20 – 25 mm
Color: Red brilliant
Flavor: Light muscat - acid
Texture: Crunchy (18 - 23 N)
Productivity: F.I.: 1,2 – 1,4, Bunch: 500 g
Manipulations: Thinning : GA: 0-0,25 ppm
Sizing: girdling + GA: 15-20 g/Ha.
Color treatments: No or less than Crimson.
Post Harvest: Good, after cold storage
07-313-1
Harvest: With Sugraone. Time: 1,5 months
Size: 18 – 23 mm
Flavor: Muscat
Texture: Crunchy (22 - 26 N)
Productivity: F.I.: 0,8 – 1,2, Bunch: 500 g
Manipulations: Thinning : GA: 0,24-0,4 ppm
Sizing: GA: 15-20 g/Ha
08-339-50
Harvest: 2 weeks before Crimson. Time: 1,5 months
Size: 17 – 19 mm
Flavor: Muscat, very nice
Texture: Nearly Crunchy (15 - 18 N)
Productivity: F.I.:1 – 1,2, Bunch: 500 g
Manipulations: Thinning : GA: 0,48 – 0,64 ppm
Sizing: GA :15-20 g/Ha
07-415-13
Harvest: With Crimson. Time: 1,5 months
Size: 17– 20 mm
Color: Red brilliant
Flavor: Light muscat – acid, very nice
Texture: Crunchy (17 - 20 N)
Productivity: F.I.: 1,8 – 2, Bunch: 450 g
Manipulations: Thinning : GA: 0,24 -0,48 ppm
Sizing: GA: 20-30 g/Ha.
What varieties do we want for the future?
We have to produce beautiful, tasty and healthy grapes
We need to produce economically viable grapes
Investments
Labor
Fertilizers
Phytosanitary…
EXPENSES
INCOME
New objective:
In the last years we started a new line crossings to:
Obtain varieties resistant to Powdery mildew and
Downy mildew
Powdery mildew damages
Downy mildew damages
A lot of treatments for Powdery an Downy mildew
Some problem with phytosanitary residue
Residue
Analysis
Quality Department
Sources of resistance to powdery mildew and
downy mildew that we have used are:
• German hybrids (Institute for grapevine breeding Geilweilerhof (Siebeldingen)
• Kishmish Vatkana
To introduce new resistance genes
• Vitis romanetii
Hybrid
Bacchus
Villard Blanc
Muller Thur
Silvaner
Seibel 6468
Seibel 4614
Riesling
Seibel 792
Villard Blanc
Seibel 6509
Seibel 3011
V. berlandieri
Seibel 2003
V. vinifera
V. vinifera
V. rupestris
Seibel 4595
Seibel 451
Seible 405
Seibel 14
V. vinifera
V. rupestris
Seibel 4199
V. lincecumii
Nouveau
Bayard
Seibel 85
Ganzin 1
Aramon
V. rupestris
Seibel 2
Aramon
Ganzin 1
V. rupestris
V. vinifera
V. rupestris
Now we have some promising resistant hybrids!!
Will be available in 2-3 years as resistant varieties
We will continue hybridizing to get better varieties!!
Acknowledgments
• Researchers:
• Manuel Tornel
• Iván Carreño
• ITUM Partners
• Distribuitor companies:
• Collaborating companies