Slow growth in vitro conservation of coffee (Coffea spp.); 2: Influences of reduced concentrations of sucrose and low temperature
The effects of reduced sucrose concentrations and low temperature on a collection of coffee microcuttings have been examined. Sucrose concentrations of 0.5 g 1-1 amd 20 g 1-1 and temperatures of 20°C and 27°C were compared in three accessions: the Arabusta (interspecific hybrid) and Coffea arabica L. cv. 'Caturra amarillo' and cv. 'Mokka de Tahiti'. After six months, low sucrose concentrations reduced microcutting growth, rooting and survival rate. At 20°C, microcutting growth was also reduced, but leaf loss and survival rate were promoted. The genotypic differences at six months were minor. After one year without subculture, survival rate was influenced by sucrose concentration and by genotype. These two species can be cold-stored six months at 20°C on a medium containing at least 20 g 1-1 sucrose.
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1992
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| Subjects: | COFFEA, CULTIVO IN VITRO, SUCROSA, TEMPERATURA, BROTACION, ETAPAS DE DESARROLLO DE LA PLANTA, MICROPROPAGACION, |
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KOHA-OAI-BVE:856992020-02-03T21:53:01ZSlow growth in vitro conservation of coffee (Coffea spp.); 2: Influences of reduced concentrations of sucrose and low temperature 48642 Bertrand Desbrunais, A. 99614 Noirot, M. 56635 Charrier, A. 1992The effects of reduced sucrose concentrations and low temperature on a collection of coffee microcuttings have been examined. Sucrose concentrations of 0.5 g 1-1 amd 20 g 1-1 and temperatures of 20°C and 27°C were compared in three accessions: the Arabusta (interspecific hybrid) and Coffea arabica L. cv. 'Caturra amarillo' and cv. 'Mokka de Tahiti'. After six months, low sucrose concentrations reduced microcutting growth, rooting and survival rate. At 20°C, microcutting growth was also reduced, but leaf loss and survival rate were promoted. The genotypic differences at six months were minor. After one year without subculture, survival rate was influenced by sucrose concentration and by genotype. These two species can be cold-stored six months at 20°C on a medium containing at least 20 g 1-1 sucrose.The effects of reduced sucrose concentrations and low temperature on a collection of coffee microcuttings have been examined. Sucrose concentrations of 0.5 g 1-1 amd 20 g 1-1 and temperatures of 20°C and 27°C were compared in three accessions: the Arabusta (interspecific hybrid) and Coffea arabica L. cv. 'Caturra amarillo' and cv. 'Mokka de Tahiti'. After six months, low sucrose concentrations reduced microcutting growth, rooting and survival rate. At 20°C, microcutting growth was also reduced, but leaf loss and survival rate were promoted. The genotypic differences at six months were minor. After one year without subculture, survival rate was influenced by sucrose concentration and by genotype. These two species can be cold-stored six months at 20°C on a medium containing at least 20 g 1-1 sucrose.COFFEACULTIVO IN VITROSUCROSATEMPERATURABROTACIONETAPAS DE DESARROLLO DE LA PLANTAMICROPROPAGACIONPlant Cell, Tissue and Organ Culture (Países Bajos) |
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COFFEA CULTIVO IN VITRO SUCROSA TEMPERATURA BROTACION ETAPAS DE DESARROLLO DE LA PLANTA MICROPROPAGACION COFFEA CULTIVO IN VITRO SUCROSA TEMPERATURA BROTACION ETAPAS DE DESARROLLO DE LA PLANTA MICROPROPAGACION |
| spellingShingle |
COFFEA CULTIVO IN VITRO SUCROSA TEMPERATURA BROTACION ETAPAS DE DESARROLLO DE LA PLANTA MICROPROPAGACION COFFEA CULTIVO IN VITRO SUCROSA TEMPERATURA BROTACION ETAPAS DE DESARROLLO DE LA PLANTA MICROPROPAGACION 48642 Bertrand Desbrunais, A. 99614 Noirot, M. 56635 Charrier, A. Slow growth in vitro conservation of coffee (Coffea spp.); 2: Influences of reduced concentrations of sucrose and low temperature |
| description |
The effects of reduced sucrose concentrations and low temperature on a collection of coffee microcuttings have been examined. Sucrose concentrations of 0.5 g 1-1 amd 20 g 1-1 and temperatures of 20°C and 27°C were compared in three accessions: the Arabusta (interspecific hybrid) and Coffea arabica L. cv. 'Caturra amarillo' and cv. 'Mokka de Tahiti'. After six months, low sucrose concentrations reduced microcutting growth, rooting and survival rate. At 20°C, microcutting growth was also reduced, but leaf loss and survival rate were promoted. The genotypic differences at six months were minor. After one year without subculture, survival rate was influenced by sucrose concentration and by genotype. These two species can be cold-stored six months at 20°C on a medium containing at least 20 g 1-1 sucrose. |
| format |
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| topic_facet |
COFFEA CULTIVO IN VITRO SUCROSA TEMPERATURA BROTACION ETAPAS DE DESARROLLO DE LA PLANTA MICROPROPAGACION |
| author |
48642 Bertrand Desbrunais, A. 99614 Noirot, M. 56635 Charrier, A. |
| author_facet |
48642 Bertrand Desbrunais, A. 99614 Noirot, M. 56635 Charrier, A. |
| author_sort |
48642 Bertrand Desbrunais, A. |
| title |
Slow growth in vitro conservation of coffee (Coffea spp.); 2: Influences of reduced concentrations of sucrose and low temperature |
| title_short |
Slow growth in vitro conservation of coffee (Coffea spp.); 2: Influences of reduced concentrations of sucrose and low temperature |
| title_full |
Slow growth in vitro conservation of coffee (Coffea spp.); 2: Influences of reduced concentrations of sucrose and low temperature |
| title_fullStr |
Slow growth in vitro conservation of coffee (Coffea spp.); 2: Influences of reduced concentrations of sucrose and low temperature |
| title_full_unstemmed |
Slow growth in vitro conservation of coffee (Coffea spp.); 2: Influences of reduced concentrations of sucrose and low temperature |
| title_sort |
slow growth in vitro conservation of coffee (coffea spp.); 2: influences of reduced concentrations of sucrose and low temperature |
| publishDate |
1992 |
| work_keys_str_mv |
AT 48642bertranddesbrunaisa slowgrowthinvitroconservationofcoffeecoffeaspp2influencesofreducedconcentrationsofsucroseandlowtemperature AT 99614noirotm slowgrowthinvitroconservationofcoffeecoffeaspp2influencesofreducedconcentrationsofsucroseandlowtemperature AT 56635charriera slowgrowthinvitroconservationofcoffeecoffeaspp2influencesofreducedconcentrationsofsucroseandlowtemperature |
| _version_ |
1756059448426627072 |