In the work, studies of histochemical characteristics of shoots during the overwintering period on six grape species and varieties were presented. The results showed that the starch content in the tissues of grape shoots increased as the temperature fell in the autumn, and the starch grains gradually disintegrated when the temperature dropped further. In the grape shoots of hardy species, the starch grains synthesized early and in large quantity, disappeared late and fast, and more completely; meanwhile, th...
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