Vegetable Grafting:A Boon to Vegetable Growers to Combat Biotic and Abiotic Stresses

Abstract

Grafting is an alternative approach used in vegetable production to fight against soil-borne diseases such as Fusarium wilt, bacterial wilt and nematodes since 1920s in Japan and Korea. Grafting as a technology for the commercial production was later on adopted by many countries in Europe, Middle East, Northern Africa, Central America and other parts of Asia. For the production of many fruit-bearing vegetables which include watermelon, cucumber, melon, tomato, eggplant and pepper, grafted seedlings were used. These seedlings besides providing resistance against biotic/abiotic stresses, increase the yield of the cultivars. This technique is considered eco-friendly for sustainable vegetable production because the resistant rootstock reduces dependence on agrochemicals. Grafting improves quality of the plant and is used to induce resistance against low and high temperatures. Growth, yield and fruit quality of the scion is greatly influenced by the type of rootstock used. Due to high post graft mortality of seedlings, this technology is still in infancy in India. For its commercial application in India, sharpening of grafting skills and healing environment need to be standardized.