Grafting as a good technique to improve the productivity and quality of fruit-bearing vegetables: A review

Grafting is the combination of two living parts from two different plants acting as a single plant. This new plant, known as a grafted plant, is used to increase plant output by giving plants better growth, vigour, and pleading against abiotic and biotic stresses. Vegetable grafting has the potential to increase the area under vegetable cultivation in non-traditional settings and unstable agro-ecosystems, where it has the potential to boost productivity per unit of available land. Grafting is suitable effectively in solanaceous and cucurbitaceous vegetables. The aim of current review focus on the impact of grafting on yield, quality, disease resistance, and stress tolerance of fruiting vegetables. Fruiting vegetables are often grafted using the tongue, cleft, tube and splice methods. Studies on tomato, eggplant, pepper, cucumber, watermelon, and melon indicated that grafting significantly improved production, quality, and the ability to withstand soil-borne and environmental stress. Breeding initiatives to produce versatile rootstocks, the creation of effective grafting tools, and improved grafting methods will surely promote the usage of grafted seedlings globally. The status of grafting technique can also be improved by the introduction of novel rootstocks with desirable features compatible with local chosen scions. Hence, the use of grafting in fruit-bearing vegetables have a promising future. Due to its advantages and value, producers in Egypt anticipate a sharp rise in demand for high-quality grafted seedlings as a result of the establishment of private farms with the intention of selling their products on the domestic and international markets.