Effect of gelling agents onin vitro tuberization of six potato cultivars

Autor:	Angel M. Mingo-Castel, Jon Veramendi, L. M. Arregui
Rok vydání:	2003
Předmět:	Sucrose food.ingredient fungi food and beverages Plant Science Biology biology.organism_classification In vitro chemistry.chemical_compound Horticulture food chemistry Micropropagation Botany Agar Cultivar Agronomy and Crop Science Solanaceae
Zdroj:	American Journal of Potato Research. 80:141-144
ISSN:	1874-9380 1099-209X
DOI:	10.1007/bf02870213
Popis:	The gelling agent Phytagel™ was compared with Difco Bacto-agar forin vitro tuberization of six potato cultivars (Jaerla, Blanka, Claustar, Kennebec, Desiree, and Baraka). On a culture medium with 6% sucrose but lacking growth regulators, tuberization was higher when Phytagel™ was used rather than Difco Bacto-agar, regardless of the photoperiodic regime used. Chemical analyses of the gelling agents revealed a higher mineral content and organic impurities in Bacto-agar than in Phytagel™, which is therefore recommended for microtuber production. The same gelling agent should be used in all treatments of microtuberization experiments in order to draw meaningful physiological conclusions.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ccdac7584419c59104907d475b01b23e https://doi.org/10.1007/bf02870213 Zobrazit plný text záznamu Full text from SpringerLink