Temperature and Gelling Agent Effects onIn VitroMicrotuberization of Potato (Solanum TuberosumL.)

Autor:	Sebahattin Özcan, Cengiz Sancak, Sati Cocu, S. Uranbey, Iskender Parmaksiz
Rok vydání:	2004
Předmět:	Plantlet Horticulture food.ingredient food Chemistry Yield (chemistry) Botany Positive relationship Agar Solanum tuberosum Body weight In vitro Biotechnology
Zdroj:	Biotechnology & Biotechnological Equipment. 18:89-94
ISSN:	1314-3530 1310-2818
Popis:	It was found that in vitro microtuberization of potato (Solanum tuberosum L.) was affected considerably by temperature and gelling agent. The best results were obtained in cultures maintained at 20–22° C in dark. Moreover, considerable increases in number, average weight and yield of microtubers was obtained on media solidified with gelrite compared to agar, when used as gelling agent. Number of microtuber formation and their weight had significant positive relationship (r = 0.630 and r = 0.771 respectively) with microtuber yield per plantlet.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::68276ab4fda2378c6a9f64424e030311 https://doi.org/10.1080/13102818.2004.10817092 Zobrazit plný text záznamu