The Effects of Modifying Sucrose Concentration on the Development of Maize Kernels Grown in vitro |
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Authors: | COBB B GREG; HOLE DAVID J; SMITH JAMES D; KENT MATTHEW W |
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Institution: | *Department of Horticultural Sciences Texas Agricultural Experiment System and the Texas A&M University System College Station, TX 77843, USA
Department of Soil and Crop Sciences, Texas Agricultural Experiment System and the Texas A&M University System College Station, TX 77843, USA |
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Abstract: | Intact Zea mays L. kernels attached to cob tissue develop tomaturity when grown in vitro. This experiment was designed todetermine if it is possible to prolong kernel growth by refreshingthe culture medium. Blocks of maize kernels were grown in vitroon media containing several concentrations of sucrose. Kernels,at all concentrations of sucrose, developed to maturity at 3035d post-pollination, indicating that it is not possible to extendthe kernel growth phase by supplying a carbohydrate source.Kernels grown on media containing 80 g 11 or higher sucroseconcentration had a significantly greater percentage of kernelsthat developed to maturity, and had greater weight and starchcontent per seed. Zea mays, kernel culture, seed development, starch |
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