Articles
EFFECT OF WATER SALINITY, IBA CONCENTRATION, AND SEASON ON ROOTING OF JAPANESE BOXWOOD CUTTINGS
Article number
246_23
Pages
191 – 198
Language
Abstract
Shoot tip cuttings of Buxus microphylla ‘Japonica’ 10 to 12 cm in length were taken in February, April, June, October and December from stock plants grown under 70% full sun.
Factorial rooting experiments were conducted consisting of two sources of mist water (electrical conductance of 0.96 to 1.50 and 0.01 to 0.03 mS · cm-1) and five levels of IBA (0, 1 250, 2 500, 5 000, and 10 000 ppm). Cuttings were rooted in a mist propagation bed and then evaluated.
Rooting percentages were highest when cuttings were taken in April, June and October.
Misting with the low salinity water increased percentage rooting and root fresh weight compare to high salt water, and was most effective for cuttings taken in June and October.
Cuttings not treated with IBA had 68% maximum rooting (June) under low salt mist, whereas misting with the high salt water resulted 24% maximum rooting (October). High IBA concentrations (2 500 ppm or greater) generally increased rooting percentage, number of roots per cutting, root length and root fresh weight.
Factorial rooting experiments were conducted consisting of two sources of mist water (electrical conductance of 0.96 to 1.50 and 0.01 to 0.03 mS · cm-1) and five levels of IBA (0, 1 250, 2 500, 5 000, and 10 000 ppm). Cuttings were rooted in a mist propagation bed and then evaluated.
Rooting percentages were highest when cuttings were taken in April, June and October.
Misting with the low salinity water increased percentage rooting and root fresh weight compare to high salt water, and was most effective for cuttings taken in June and October.
Cuttings not treated with IBA had 68% maximum rooting (June) under low salt mist, whereas misting with the high salt water resulted 24% maximum rooting (October). High IBA concentrations (2 500 ppm or greater) generally increased rooting percentage, number of roots per cutting, root length and root fresh weight.
Authors
Y. Wang
Keywords
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