Medium-term Storage of Apricot Shoot Tips In Vitro by Minimal Growth Method

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  • 1 Departamento de Mejora y Patología Vegetal, Centro de Edafología y Biología Aplicada del Segura (C.S.I.C.), Apartado de Correos 4.195, 30.080 Murcia, Spain
  • 2 Departamento de Mejora y Patología Vegetal, Centro de Edafología y Biología Aplicada del Segura (C.S.I.C.), Apartado de Correos 4.195, 30.080 Murcia, Spain

Apricot (Prunus armeniaca L. cv.'Helena') shoots grown on a proliferation medium containing 3% sucrose, 0.4 mg·L–1 benzyladenine (BA), and 0.04 mg·L–1 indolebutyric acid (IBA) and solidified with 0.6% agar were stored at three different temperatures in the dark for up to 24 weeks. All shoots remained viable for 24 weeks when stored at 3 °C, while at 14 °C the percentage of survival decreased quickly after 12 weeks of storage. At 7 °C, percentage of survival started to decline after 18 weeks of storage. Shoots stored at 3 °C had the highest regeneration rates and shoot lengths following transfer to standard proliferation conditions. This temperature also had a beneficial effect on shoot proliferation during the first 12 to 18 weeks of the experiment.

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Contributor Notes

E-mail address: burgos@natura.cebas.csic.es
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