ENERGY SOURCES AFFECT IN VITRO PROPAGATION AND SUBSEQUENT ACCLIMATIZATION OF ANANAS COMOSUS, VAR. SMOOTH CAYENNE PLANTS
Keywords:
Acclimatization, Ananas comosus, cheap alternative, energy sources, in vitro mass propagationAbstract
Plant tissue culture is an inevitable technique to overcome healthy and limited planting materials problems using suitable energy sources. Different carbohydrates have diverse effect on in vitro growing plantlets in terms of growth performance, acclimatization and cost used for micro-propagation. Hence, this paper reports the effects of sucrose, fructose, glucose, table sugar and starch on pineapple in vitro mass propagation and acclimatization as well as the analysis of energy source required cost per a medium. A complete randomized design was used to compare analytic grade sucrose with other four energy sources at 2 and 3 % (w/v). The results revealed that the energy sources with varied concentration strongly influenced the in vitro growth and subsequent acclimatization of pineapple plantlets. Analytic grade sucrose and table sugar at 3 % performed well for in vitro survival rate (100%), shoot amplification (15.3-16.5 shoots), rooting ability (2.5cm long and 12 roots) and acclimatization (95.4-97%). However, fructose and glucose required high importation cost (229.1% and 121.9% over analytic grade sucrose, respectively), and have low growth and acclimatization performance next to starch and energy free medium. Thus, table sugar has found to be a suitable alternative energy source for pineapple mass propagation, which saved about 95-97% cost from that of laboratory grade sucrose.Downloads
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Published
2013-06-01
How to Cite
Mengesha, A., Ayenew, B., & Tadesse, T. (2013). ENERGY SOURCES AFFECT IN VITRO PROPAGATION AND SUBSEQUENT ACCLIMATIZATION OF ANANAS COMOSUS, VAR. SMOOTH CAYENNE PLANTS. Journal of Microbiology, Biotechnology and Food Sciences, 2(6), 2372–2376. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7086
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Section
Biotechnology
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Copyright (c) 2013 Ayelign Mengesha, Biruk Ayenew, Tewodros Tadesse
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).