Vol. 12, Special Issue 7 (2023)

Author(s):
K Nirosha, B Ashwin Kumar, A Mamatha and Majjiga Sreenivas

Abstract:
Vegetable grafting entails cutting the stem (scion) of a seedling vegetable plant and combining it to the rootstock of a seedling vegetable plant. Vegetable grafting is a method that increases production under biotic and abiotic challenges such as sub-optimal and supra-optimal temperature, salt, drought, pest damage, diseases, and so on. Commercial vegetable grafting has been practised for a few decades, and the area under vegetable grafting is steadily expanding. Vegetable grafting has the ability to boost production per unit land available by expanding the area under cultivation of vegetables under non-traditional conditions and unstable agro-ecosystems. Nowadays, most watermelons, cucumbers, and other solanaceous crops are grafted before being planted in the field. In many other nations, grafting is an effective technology for use in conjunction with more sustainable crop production practises, such as lower rates and overall use of soil fumigants. Vegetable grafting is a low-cost alternative to long and sluggish breeding techniques for developing resistant cultivars.