English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

We investigated the influence of sorbitol, sucrose, fructose, glucose, maltose, lactose, and mannitol carbon sources at various concentrations on shoot proliferation, hyperhydricity and rooting of pear. Shoot tips were cultured in woody plant medium (Lloyd and McCown, 1981) containing 11.0 μ m  6-benzyladenine, 0.5 μ m  indole-3-butyric acid, 0.8% (w/v) agar and 30, 60, or 120 m m  of each of seven carbon sources for eight weeks. Sorbitol at 60 m m  was the most effective carbon source for shoot proliferation. Using 30 m m  sorbital and 30 and 120 m m  sucrose resulted in a high number of hyperhydric explants. Shoots rooted with 60 m m  glucose, sucrose and sorbitol in media; media with sucrose resulting in the highest rooting frequency, root number and root length. Shoots failed to root when fructose, lactose, maltose, or mannitol were used.

Influences of Carbon Sources and their Concentrations on Shoot Proliferation and Rooting of `Hosui' Japanese Pear