ROOTS DESSICCATION: LESS WATER, MORE FLAVOR

vigna uva

The partial roots dessiccation is a tecnique which consists in alternating irrigation of the two sides of a row, in order to stimulate water stress. Dry roots produce a substance, abscisic acid, which signals the plant to conserve water by limiting growth. This situation would stimulate growth of fruits and concentrating the sugars, it would improve the flavor. The technique also stimulates flowering and can affect the shape of ornamental plants that remain compact and bushy.
The partial dessiccation is an effective technique, which allows significant water savings without affecting the yield, but rather improving it in terms of quality and proved to be effective especially in the cultivation of the grapevine.

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