Has anyone tried etiolation methods of rooting hard-to-root species, such as persimmon, apple, peach? I first came across the basic method while reading through Garner’s The Grafter’s Handbook and was intrigued. Garner describes basically leaning over the stock plant, pinning it to the ground, and burying it. You then repeatedly cover the shoots that emerge from the buried buds (similar to stooling rootstocks) to promote a blanched, leggy growth that is more likely to root. I found this more up-to-date description/method from Cornell: http://www.hort.cornell.edu/uhi/research/articles/IntPlantProp37.pdf
Edit: Thought I should describe the updated method here to prevent confusion. In a nutshell, the new method is to cover a portion of the stock plant with a light blocking material and allow the shoots to grow. Next, you wrap velcro bands with rooting hormone powder applied to the lower portion of new shoots to keep them dark and slowly acclimate the new shoots to full light. Then, you take cuttings of the new shoots at the semi-hardwood stage and dip them in hormone solution, and treat them as you would other cuttings, preferably under mist.
My research thus far has turned up some articles citing earlier work using etiolation to improve rooting of Japanese persimmons. My Japanese history-studying brother is working on getting a copy of the earlier cited work, so I’ll try to summarize the findings when I get that. Anyway, I’m slowly getting ahead of myself and in to a Quixotic endeavor to create own-root American and hybrid persimmon clones, and this sounds like a promising technique.
There are other techniques in the literature that seem to be successful in cloning D virginiana, but they rely on using short, softwood cuttings from root suckers or intensive micropropagation. Genetic variability also seems to be the #1 factor in success (Izhaki et al 2017).
Update: I got a hold of the bulletin describing rooting Japanese persimmons with etiolation. They use the more modern method described above, and had 41% takes on one variety and 9% on another. Not great, but definitely better than 0%. It also lends more weight to the genetic variability factor.