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

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X

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.

作成者 Seibi OKA Takao NIINO
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
開始ページ 1
終了ページ 7
言語 eng