Effect of cutting date and position on rooting ability and fatty acid composition of Carignan (Vitis vinifera L.) shoot

The effects of cutting date and position (apical, basal and central) on rooting ability and fatty acid composition from Carignan (Vitis vinifera L.) shoot were determined. Root number and weight depended of the cutting date and position. Only in the case of the cutting in the basal position, there was a highly positive correlation between number and percentage of roots (r = 0.95) during sampling date. Concerning the influence of the cutting date, the root number by cutting oscillated in a saw tooth. The root weight and percentage showed a positive correlation for the three cutting positions and they increased with time. Cutting date and position had an irregularly effect on the contents of total lipid and different fatty acids. Independently of cutting position, the contents of oleic acid (C18:1) and palmitic acid (C16:0) correlated negatively with those of linoleic (C18:2) and linolenic acids (C18:3) during sampling date.