Micropropagation of Some Citrus Rootstocks with Classical and New Generation Tissue Culture Techniques

Authors

DOI:

https://doi.org/10.24925/turjaf.v7i9.1469-1478.2846

Keywords:

Bioreactor System, BAP, NAA, Tuzcu 31-31 sour orange, C-35 citrange

Abstract

In this study, micropropagation and rooting of ‘Tuzcu 31-31 sour orange‘ and ‘C-35 citrange‘ citrus rootstocks were conducted by comparing with Plantform temporary immersion bioreactor system and traditional solid culture. Murashige and Skoog Medium (MS) and Woody Plant Medium (WPM) supplemented with 6-Benzylaminopurine (BAP) (0, 1.0, 2.0 mg L-1), Kinetin (KIN) (0, 0.5, 1.0 mg L-1) and 2-Isopentenyl adenine (2IP) (0, 1.0, 2.0 mg L-1) were used in solid culture experiments. For solid culture rooting experiments, MS, ½ MS and WPM media supplemented with different concentrations of 1-Naphthaleneacetic acid (NAA) (0, 0.5, 1.0, 2.0 mg L-1) and Indole-3-butyric acid (IBA) (0, 0.5, 1.0, 2.0 mg L-1) were used. In both genotypes, the best micropropagation and rooting results were obtained from MS medium containing 2.0 mg L-1 BAP and ½ MS nutrient medium containing 0.5 mg L-1 NAA, respectively. Plantform bioreactor system was studied with the best medium content determined for micropropagation and rooting. As a result of the study, Plantform system gave better results in terms of plant quality in the micropropagation medium for both genotypes. Plantform system in rooting medium was found to be more advantageous than solid culture medium. As a result of the screening with SSR markers, it was determined that there was no somaclonal variation in the plants micropropagated and rooted in Plantform system.

Author Biography

Melike Cengiz, Department of Horticulture, Faculty of Agriculture, Cukurova University, 01330 Adana

Department of Horticulture and phd student

Published

12.09.2019

How to Cite

Cengiz, M., & Aka Kaçar, Y. (2019). Micropropagation of Some Citrus Rootstocks with Classical and New Generation Tissue Culture Techniques. Turkish Journal of Agriculture - Food Science and Technology, 7(9), 1469–1478. https://doi.org/10.24925/turjaf.v7i9.1469-1478.2846

Issue

Section

Research Paper

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