‘매향’ 딸기의 조직배양 시 coconut water 처리에 따른 기내 증식효율 향상

• 영문명: Improvement of proliferation efficiency of strawberry ‘Maehyang’ treated by coconut water in tissue culture
• 발행기관: (사)한국식물생명공학회
• 저자명: 김혜진(Hye Jin Kim) 최미자(Mi Ja Choi) 이종남(Jong Nam Lee) 서종택(Jong Taek Suh) 김기덕(Ki Deog Kim) 김율호(Yul Ho Ki
• 간행물 정보: 『Journal of Plant Biotechnology』47권 3호, 242~247쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2020.09.30

영문 초록

This experiment was performed to determine the concentration of coconut water that is most effective in promoting the growth of ‘Maehyang’ strawberry in tissue culture. Cultivars in this experiment consisted of Maehyang grown in the presence of 0, 20, 40, 60, 80, 100 ml･L-1 of coconut water which was added to a medium mixed with BA 0.5 mg･L-1 and IBA 0.1 mg･L-1. Morphological variation tests and SSR detection with coconut water were conducted to determine variations in proliferation. The proliferation rate of ‘Maehyang’ strawberry improved with the coconut water treatment compared to non-treatment. In particular, the proliferation rate with 100 ml･L-1 coconut water treatment increased by about 4 times. When ‘Maeyang’ was treated with 100 ml･L-1 of coconut water, two morphological variants occurred without genetic variation. Therefore, the results suggest that 100 ml･L-1 of coconut water can be used to mass-produce “Maeyang” strawberry without causing genetic variations.

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키워드

Fragaria × ananassa genetic variation morphological variant proliferation