The results of study of gooseberry varieties resistance to negative temperatures are presented. The ability of gooseberry varieties to pass quickly the hardening in autumn has been revealed. Owing to this ability the plants entered the dormancy period in proper time. The analysis of the fractional water composition at different periods of hardening is given. The increase of bound water and reduce of available water were noted in the tissues of one-year shoots in autumn-winter period. During the successful passing of hardening sugars contents increased in the phloem of annual shoots. The potential of the resistance to low temperatures was evaluated that allowed to reveal reliable varietal differences in the maximal frost hardiness of buds and phloem of annual shoots.
Keywords: gooseberry, varieties, artificial freezing, hardening, winter hardiness, maximal frost hardiness
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