Original scientific paper

Influence of different carbon sources on in vitro rooting of sour cherry cv. Oblačinska

Ines Mihaljević ; Agricultural institute Osijek, Department for fruit growing, Osijek, Croatia
Krunoslav Dugalić ; Agricultural institute Osijek, Department for fruit growing, Osijek, Croatia
Vesna Tomaš ; Agricultural institute Osijek, Department for fruit growing, Osijek, Croatia
Marija Viljevac ; Agricultural institute Osijek, Department for fruit growing, Osijek, Croatia
Boris Puškar ; Agricultural institute Osijek, Department for fruit growing, Osijek, Croatia
Tihomir Čupić ; Agricultural institute Osijek, Department for fruit growing, Osijek, Croatia
Zorica Jurković ; Agricultural institute Osijek, Department for fruit growing, Osijek, Croatia

Abstract

The effect of different carbon sources on in vitro rooting of sour cherry cv.Oblačinska was investigated at the Agricultural Institute Osijek, Croatia. Sour cherry cv. Oblačinska micropropagated shoots were rooted on half-strength Murashige and Skoog (MS) medium, supplemented with different types and concentrations of sugars, in order to determine the effects of sugar composition and concentration on in vitro rooting. The influence of four carbon sources, sucrose (SU), glucose (G), fructose (F) and sorbitol (SO) on in vitro rooting of sour cherry cv. Oblačinska was compared at 0, 20, 30, 40 and 50 g L⁻1 concentrations. Type and concentration of carbohydrates had a significant effect on rooting percentage, mean root number, mean root length and mean fresh and dry root weight. Among the various carbohydrates tested, the best rooting response was obtained with sucrose in terms of rooting frequency, number of roots and root length.

Keywords

carbon sources; in vitro rooting; micropropagation; sour cherry cv. Oblačinska

Hrčak ID:

119696

URI

https://hrcak.srce.hr/119696

Publication date:

31.3.2014.

Article data in other languages: croatian

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