Articles
TEMPORARY IMMERSION SYSTEM FOR TEMPERATE FRUIT TREES
Article number
748_7
Pages
87 – 90
Language
English
Abstract
Temporary immersion (TI) is a recently developed technique that allows the automation of the in vitro propagation of shoots, with a consequent reduction of costs.
In the TI procedure, changing the medium from one bottle to another prevents ethylene accumulation, as well as other problems related to the micropropagation techniques (hyperhydricity and necrosis). This is probably due to the fact that in TI method the plants are in contact with the medium for a short period of time.
This period is enough to stimulate shoot development and growth, since the medium remains on the plant surface as a film.
It also prevents desiccation during the non immersed period.
In this study, solid and liquid cultures, as well as the TI technique, were evaluated in the in vitro propagation of shoots of several Mediterranean small fruit species (Rubus fruticosus, Arbutus unedo and Myrtus communis). The growth performances of plants cultured for 120 minutes of immersion per day were compared to those in solid and stationary liquid conditions.
After 60 days, the multiplication rate and the content of water, chlorophyll, carotenoids and fructose were evaluated.
Much higher multiplication rates were recorded in the TI system: R. fruticosus (x9.3), M. communis (x8.4), A. unedo (x3.6). These plants also showed excellent stem elongation.
Stationary liquid medium produced high hyperhydricity and necrosis.
Chlorophylls, carotenoids and fructose, as sucrose, increased using the TI. The accumulation of sucrose and the increase of photosynthetic pigment content could be due to a partial restoration of the autotrophic activity.
In the TI procedure, changing the medium from one bottle to another prevents ethylene accumulation, as well as other problems related to the micropropagation techniques (hyperhydricity and necrosis). This is probably due to the fact that in TI method the plants are in contact with the medium for a short period of time.
This period is enough to stimulate shoot development and growth, since the medium remains on the plant surface as a film.
It also prevents desiccation during the non immersed period.
In this study, solid and liquid cultures, as well as the TI technique, were evaluated in the in vitro propagation of shoots of several Mediterranean small fruit species (Rubus fruticosus, Arbutus unedo and Myrtus communis). The growth performances of plants cultured for 120 minutes of immersion per day were compared to those in solid and stationary liquid conditions.
After 60 days, the multiplication rate and the content of water, chlorophyll, carotenoids and fructose were evaluated.
Much higher multiplication rates were recorded in the TI system: R. fruticosus (x9.3), M. communis (x8.4), A. unedo (x3.6). These plants also showed excellent stem elongation.
Stationary liquid medium produced high hyperhydricity and necrosis.
Chlorophylls, carotenoids and fructose, as sucrose, increased using the TI. The accumulation of sucrose and the increase of photosynthetic pigment content could be due to a partial restoration of the autotrophic activity.
Publication
Authors
C. Damiano, M.D. Arias P., S.R. La Starza, A. Frattarelli
Keywords
propagation, biotechnology, in vitro, automation, small fruit
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