Long Term Storage of Pear (Pyrus spp.) Shoot Cultures In Vitro by Minimal Growth Method

Japan Agricultural Research Quarterly
ISSN 00213551
NII recode ID (NCID) AA0068709X
Full text

Pear (Pyrus serotina cv. Senryo) shoots grown on MS medium containing 2.5% sucrose, 1 mg/l BA and solidified with 0.8% agar (control medium) were stored at 5 different temperatures for 64 weeks. The shoots did not survive at 0? for more than 4 weeks. At intermediate temperatures such as 18℃ and 10℃, the survival rates of the shoots gradually declined after 16 and 32 weeks, respectively. Both survival and shoot regeneration rates were the highest in the shoots stored at 5℃ under an 8 h light and 16 h dark regime. Modified media containing Paclobutrazol (PP333), Uniconazole-P (S-327D), 10% sucrose, 2% agar or 1/4 strength MS salts were more effective for 2-year storage compared with the control medium. Pyrus communis (cv. Winter Nelis) shoots stored at 5℃ for 64 weeks also regenerated shoots normally. The established storage method was successfully applied to nearly 200 pear accessions conserved in the field genebank.

Date of issued
Creator Seibi OKA Takao NIINO
Available Online
NII resource type vocabulary Journal Article
Volume 31
Issue 1
spage 1
epage 7
Language eng

Related Publication