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Effects of jasmonic acid and its methylester on in vitro microtuberisation of three food yam (Dioscorea) species
Authors:J. Jasik  S. H. Mantell
Affiliation:(1) Department of Plant Physiology, Comenius University, Mlynska dolina B2, 842 15, Bratislava, Slovakia e-mail: jasik@fns.uniba.sk Fax: +4217-65429064, SK;(2) Unit for Advanced Propagation Systems, Wye College, University of London, Wye, Ashford, Kent TN25 5AH, UK, GB
Abstract:The effects of jasmonic acid (JA) applied in the medium and its methylester (MeJA) applied either in the medium or as a vapour, on shoot growth and microtuber formation were evaluated in three important food yam species (Dioscorea alata, D. cayenensis, and D. rotundata). Single nodes with leaves, derived from in vitro-multiplied material, were used as explants. When delivered at higher concentrations (10 or 50 μm) both JA and MeJA suppressed node formation. Microtuberisation was supported in all three species by adding either JA or MeJA to the medium. Significant promotory effects were observed only when photoperiod, salt compositions and sucrose concentrations known to favour microtuberisation processes in yams were used. MeJA applied as a vapour strongly inhibited microtuber differentiation in D. alata on all media tested but in D. rotundata and D. cayenensis yams MeJA, also applied in the vapour phase, exhibited slight promotory effects on microtuberisation. Received: 28 January 1998 / Revision received: 7 October 1999 / Accepted: 7 January 2000
Keywords:Food yam  Dioscorea  Microtuber formation  Methyljasmonate  Jasmonic acid
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