Effect of Growth Suppression Chemicals on In Vitro Preservation of Sugarcane Plantlets

ผู้แต่ง

  • Sontichai Chanprame Department of Agronomy, Faculty of Agriculture, Kasetsart University, Kamphaeng Saen, Nakhon Pathom 73140, Thailand.
  • Rewat Lersrutaiyotin Department of Agronomy, Faculty of Agriculture, Kasetsart University, Kamphaeng Saen, Nakhon Pathom 73140, Thailand.
  • Narumon Sonpondat Department of Agronomy, Faculty of Agriculture, Kasetsart University, Kamphaeng Saen, Nakhon Pathom 73140, Thailand.
  • Wanthida Wachiravewat Department of Agronomy, Faculty of Agriculture, Kasetsart University, Kamphaeng Saen, Nakhon Pathom 73140, Thailand.
  • Sukunya Soongsangmanoon Department of Agronomy, Faculty of Agriculture, Kasetsart University, Kamphaeng Saen, Nakhon Pathom 73140, Thailand.

คำสำคัญ:

sugarcane, preservation, in vitro, growth suppression chemicals, plantlet

บทคัดย่อ

Plantlets of wild and cultivated sugarcane were induced from culture shoot tips on Murashige and Skoog medium with 1 mg/l kinetin, 0.5 mg/l gibberrellic acid (GA3), 1 mg/l indole-3-butylic acid (IBA), 10% by volume of coconut water and 20 g/l sucrose at pH 5.8. The suggested concentration of growth suppression chemicals added in medium for reducing growth of sugarcane plantlets were 3-5% manitol, 20-40 mg/l paclobutrazol and 750-1,000 mg/l mepiquat chloride. Using these chemicals sugarcane plantlets could be maintained under in vitro condition for more than 3 months.

เผยแพร่แล้ว

1992-12-31

รูปแบบการอ้างอิง

Sontichai Chanprame, Rewat Lersrutaiyotin, Narumon Sonpondat, Wanthida Wachiravewat, และ Sukunya Soongsangmanoon. 1992. “Effect of Growth Suppression Chemicals on In Vitro Preservation of Sugarcane Plantlets”. Agriculture and Natural Resources 26 (5). Bangkok, Thailand:13-17. https://li01.tci-thaijo.org/index.php/anres/article/view/241865.

ฉบับ

ปีที่ 26 ฉบับที่ 5 (1992): January-December

ประเภทบทความ

Research Article

สัญญาอนุญาต

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
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