New table grape varieties created under the program of genetic improvement of the culture using biotechnological tools will be presented by Spanish scientists.

The presentation of new varieties will take place within the framework of the Third Global Congress on Plant Biology and Biotechnology, scheduled for March 11-13.

New seedless grape varieties adapted to regional agro-climatic conditions are the result of the development of scientists from the Murcia Institute of Agricultural and Food Research (Murcia, Spain).

Spanish scientists managed to obtain and register 17 new varieties that are distinguished by their original crisp texture, good productivity and simplified requirements for agricultural technology. In addition to these qualities, Spanish specialists managed to instill resistance to such widespread and dangerous diseases of grapes as powdery mildew and mold in new varieties.

The first of the new 17 varieties is Itumfifteen, registered two years ago. It is resistant to powdery mildew, crispy berries, a pleasant nutmeg taste, natural red color and early harvest. Thanks to such qualities, the variety quickly gained popularity.

Completes a new series of varieties of varieties of white grapes Itumseventeen. Which is also resistant to powdery mildew, nutmeg taste, crispy texture of berries and early harvest.

The main advantages of cultivating new varieties are a smaller yield loss, as well as savings during phytosanitary processing, which reduces the amount of chemical residues in berries and reduces the environmental impact of agrochemistry.