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標題: 橫山梨及新興梨組織培養枝梢發根方法之探討
Studies on the Rooting of Hengshan and Sinkou Pear Shoots in Vitro Culture
作者: 王芳美
Fang-May Wang
Yin-Kang Kuo
Yau-Shiang Yang
關鍵字: Hengshan Pear;橫山梨;Sinkou Pear;In Vitro Culture;Rooting;新興梨;組織培養;發根
Project: 興大園藝, Volume 17, Page(s) 7-18.
Horticulture NCHU, Volume 17, Page(s) 7-18.

The effect of culture methods on rooting of 'Hengshan' and 'Sinkou' per Pyrus pyrifloia Nakai shoots in vitro were studied to establish a complete mass multiplication technique.
It was found that rooting for 'Hengshan' pear shoot should be used 4-5 cm in length with 5 expanding leaves subcultured for 7 times and planted on the 1/2 MS medium containing 1mg/l IBA in the light condition for 6 days, then transfered to 1/2 MS medium without auxin. While, 'Sinkou' pear shoot should be used 2.5-3.5 cm in length with 5 expanding leaves, subcultured for 7 times, and planted on 1/2 MS medium with 1mg/l NAA in dark condition for 6 days, then transfered to 1/2 MS medium without auxins; the alternative way was dipped in a 50mg/l IBA solution for 24 hrs and then planted to 1/2 MS medium without auxins.
ISSN: 0255-5921
Appears in Collections:園藝學系

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