Grafting is an established practice in professional horticulture. It consists in joining two vegetative parts of different plants: the rootstock, with a robust root system, and the scion, selected for fruit quality. The aim is to obtain a plant that combines vigour, resistance and productivity.
Main benefits
- greater resistance to soil-borne pathogens (e.g. Fusarium, nematodes)
- increased productivity and fruit quality
- adaptability to difficult conditions (tired soils, salinity, water stress)
- uniformity in growth and ripening
Vegetables most often grafted
- Solanaceae: tomato, eggplant, pepper
- Cucurbitaceae: watermelon, melon, cucumber
Operational steps
- selection of the bionts: vigorous rootstock and healthy scion
- precise cut with sterilised tools
- joining and fixing with clips or rubber bands
- post-grafting care: humid environment, filtered light, controlled temperature
In specialised nurseries grafting is now standard practice to ensure performing plants and reduce the use of plant-protection products. In amateur vegetable gardens too, grafted seedlings are gaining ground thanks to their agronomic efficiency.
A recent Arber visit to a specialised southern Italian nursery offered a concrete example: an Arber professional substrate combining high-quality coconut fibre with block-cut peat is delivering well-regarded results on young grafted plants.