Open AccessEffect of bap and sucrose on the development of cormel in mukhi kachu
Author(s) -
M. K. R. Bhuiyan,
S.M. Sharifuzzaman,
M. Jahangir Hossain
Publication year - 2016
Publication title -
bangladesh journal of agricultural research
Language(s) - English
Resource type - Journals
eISSN - 2408-8293
pISSN - 0258-7122
DOI - 10.3329/bjar.v40i4.26935
Subject(s) - sucrose , biology , shoot , explant culture , micropropagation , organogenesis , colocasia esculenta , dry matter , botany , inflorescence , horticulture , in vitro , food science , biochemistry , gene
In vitro cormel development in Mukhi Kachu (Colocasia esculenta) Var. Bilashi was assessed in an experiment using three levels of BAP (0, 5 and 10 mg/l) and four levels of sucrose (0, 5, 10 and 15 %). Individual shoot excised from multiple shoot was used as explant in this experiment. In vitro cormel formation of Colocasia is an important means of organogenesis, which initiated earlier with 10% sucrose in 15% culture, whereas 15% sucrose produced cormels in 50% culture. While BAP at 10 mg/l formed cormels in 32.5% cultures but these two factors together formed cormels in 85% cultures, having 2.5 cormel per culture. The cormel weighed upto 1.7 g and contained 81.5% dry matter.Bangladesh J. Agril. Res. 40(4): 601-606, December 2015