Articles
CONTROL OF SHOOT “VITRIFICATION” OF ALMOND AND OLIVE GROWN IN VITRO
Article number
212_28
Pages
177 – 184
Language
Abstract
Vitrification of almond and olive shoots during the proliferation phase was drastically decreased, and dry matter increased, by adding 4.5% fructose or 1.3% of M-Gel or its soluble extract.
Fructose reduced water uptake and did not reduce dry matter, even in 2% agar.
Causes of vitrification are discussed.
Fructose reduced water uptake and did not reduce dry matter, even in 2% agar.
Causes of vitrification are discussed.
Authors
E. Rugini, P. Tarini, M.E. Rossodivita, S. Costanzo
Keywords
Online Articles (130)
