Influences of Carbon Sources and their Concentrations on Shoot Proliferation and Rooting of `Hosui' Japanese Pear

in HortScience

We investigated the influence of sorbitol, sucrose, fructose, glucose, maltose, lactose, and mannitol carbon sources at various concentrations on shoot proliferation, hyperhydricity and rooting of pear. Shoot tips were cultured in woody plant medium (Lloyd and McCown, 1981) containing 11.0 μm 6-benzyladenine, 0.5 μm indole-3-butyric acid, 0.8% (w/v) agar and 30, 60, or 120 mm of each of seven carbon sources for eight weeks. Sorbitol at 60 mm was the most effective carbon source for shoot proliferation. Using 30 mm sorbital and 30 and 120 mm sucrose resulted in a high number of hyperhydric explants. Shoots rooted with 60 mm glucose, sucrose and sorbitol in media; media with sucrose resulting in the highest rooting frequency, root number and root length. Shoots failed to root when fructose, lactose, maltose, or mannitol were used.

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