The Effect of various treatments on browning and micropropagation of some sweet ‎cherry cultivars (Prunus avium L.) ‎

Document Type : Full Paper

Authors

1 Ph.D. Student, Bojnourd Branch, Islamic Azad University, Bojnourd, Iran

2 Associate Professor, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran

3 Assistant Professor, Bojnourd Branch, Islamic Azad University, Bojnourd, Iran

Abstract

In Iran, Sweet cherry is one of the most important horticultural products in temperate regions. So it is necessary to use micropropagation methods to accelerate its reproduction. This study was conducted as factorial experiment based on completely randomized design with two cultivars (Adli and Takdaned), and browning reduction treatments in four levels (dark, cold, dark and cold, antioxidant (100 mg/l ascorbic acid and 150 mg/l citric acid)) and proliferation growth regulators BAP at concentrations of (0, 1 and 2 mg/l) and IBA (0 and 0.01mg/l) and rooting stage treatments consisted of NAA (0 and 1 mg/l) and IBA (0 and 2 mg/l).The results showed that there was significant difference between treatments. The highest and lowest levels of browning were in cold treatment and antioxidan treatment, respectively. The highest number of shoots for Takdaneh (5.6) and for Adli (5) cultivars were 5.6 and 5, respectively. The highest rooting percentage was obtained for Takdaneh (78.73%) and Adli (69. 4%). In general, for Adli and Takdaneh cultivars in vitro propagation, MS culture medium containing 2 mg/L BAP and 0.01 mg/L IBA in the proliferation stage and 2 mg/L IBA in the rooting stage is recommended.

Keywords

References

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Iranian Journal of Horticultural Science
Volume 53, Issue 4
January 2023
Pages 849-858

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History

  • Receive Date: 23 December 2020
  • Revise Date: 22 May 2021
  • Accept Date: 08 June 2021

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