Abstract
About this talk
About thirty years ago, table grape growers grew traditional grapes with seeds, soft texture and low productivity. Currently, the main characteristics are seedless grapes, crunchy texture, good color and extraordinary flavor, available throughout the year in supermarkets. By satisfying the needs of the producers, the vineyards are more productive and need less cultivation work Fungal resistance has been the main topic among grape breeders. Downy and powdery mildews are the two fungal pathogens breeding addressed most intensively during past decades. With this, less phytosanitary treatment will be needed, they will have less waste and less environmental impact. The development of these new varieties is through crosses but we use in vitro culture to obtain seedlings and the use of molecular markers for assisted selection, these being the main biotechnological tools
used. Breeding new varieties is a worldwide achievement.
Speaker
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