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Effect of some Amino acids on increasing of the microtuberization potato (cv. Agria)

Document Type : Research Paper

Authors

1 M.Sc. Student, Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

2 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

3 Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

Abstract

Due to the importance of production and propagation of virus-free potato plants, some of the factors involved in the propagation of potato (plantlet production and virus-free in vitro microtuberization) has been studied. In most reports, adding a mixture of amino acids play an important role in plant tissue culture and development of the explants in many cases increase. This experiment was conducted in a completely randomized design with three replications to investigate the effects of glutamine, arginine, asparagine, cysteine and their combinations on microtuberization of potatoes. Lateral buds from in vitro shoots were cultured on MS medium under sterile conditions. Cultures were kept in constant darkness and temperatures of 17 ± 2°C in a germinator. During the first month of culture microtuberization rate and after two months other microtuberization traits such as microtubers weight was measured. Analysis of variance showed that all traits except microtuber without rest were significantly affected by four amino acids. In this study, arginine in combination with asparagine had a positive role in improving the most important characteristics such as weight and microtuberization rate.
 

Keywords

References
 
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Journal of Crops Improvement
Volume 17, Issue 1 - Serial Number 1
April 2015
Pages 131-138
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