engleski

Influence of different carbon sources on in vitro rooting of sour cherry cv. Oblačinska

The effect of different carbon sources on in vitro rooting of sour cherry cv.Oblačinska was investigated at the Agricultural Institute Osijek, Croatia. Sour cherry cv. Oblačinska micropropagated shoots were rooted on half-strength Murashige and Skoog (MS) medium, supplemented with different types and concentrations of sugars, in order to determine the effects of sugar composition and concentration on in vitro rooting. The influence of four carbon sources, sucrose (SU), glucose (G), fructose (F) and sorbitol (SO) on in vitro rooting of sour cherry cv. Oblačinska was compared at 0, 20, 30, 40 and 50 g L⁻1 concentrations. Type and concentration of carbohydrates had a significant effect on rooting percentage, mean root number, mean root length and mean fresh and dry root weight. Among the various carbohydrates tested, the best rooting response was obtained with sucrose in terms of rooting frequency, number of roots and root length

carbon sources ; in vitro rooting ; micropropagation ; sour cherry cv. Oblačinska

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