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The Effects Of Different Sucrose, Agar And Ph Levels On In Vitro Shoot Production Of Almond ( Amygdalus Communis L.), Songül Gürel, Yücel Gülşen
The Effects Of Different Sucrose, Agar And Ph Levels On In Vitro Shoot Production Of Almond ( Amygdalus Communis L.), Songül Gürel, Yücel Gülşen
Turkish Journal of Botany
In this study the possibilities of in vitro vegatitve propagation of almond ( Amygdalus communis L.) cv. Texas and cv. Nonpareil by shoot-tip culture were investigated. Different levels of sucrose, agar and pH were tested and shoot proliferation, shoot development and growth were observed during three successive stages, namely initiation, transplantation and multiplication. During the initiation stage, proliferation was achieved only with 5 and 6% sucrose and the best explant development occured with 0.5% agar and pH 5.5. During the second stage, again 5 and 6% sucrose and pH 5.5 gave the best results with respect to shoot production and …
The Effects Of Iba And Bap On In Vitro Shoot Production Of Almond(Amygdalus Communis L.), Songül Gürel, Yücel Gülşen
The Effects Of Iba And Bap On In Vitro Shoot Production Of Almond(Amygdalus Communis L.), Songül Gürel, Yücel Gülşen
Turkish Journal of Botany
In this study the possibilities of in vitro vegatitive propagation of almond ( Amygdalus communis L.) cv. Texas and cv. Nonpareil by shoot-tip culture were investigated. Different levels of IBA (0.0, 0.1 and 0.5 mg/l) and BAP (0.0, 0.5, 1.0, 2.0 and 3.0 mg/l) were tested by observing shoot development and growth during three successive stages, namely initiation, transplantation and multiplication. During the initiation stage, hormone-free medium or medium with low IBA (0.1 mg/l) only seemed favourable for shoot growth. During both the transplantation and multiplication stages, the combination of 0.1 mg/l IBA and 1.0 mg/l BAP was found to …