CONTROL OF SHOOT "VITRIFICATION" OF ALMOND AND OLIVE GROWN IN VITRO

E. Rugini, P. Tarini, M.E. Rossodivita, S. Costanzo
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.
Rugini, E., Tarini, P., Rossodivita, M.E. and Costanzo, S. (1987). CONTROL OF SHOOT "VITRIFICATION" OF ALMOND AND OLIVE GROWN IN VITRO. Acta Hortic. 212, 177-184
DOI: 10.17660/ActaHortic.1987.212.28
https://doi.org/10.17660/ActaHortic.1987.212.28

Acta Horticulturae