Vol. 9, Issue 2 (2021)
Studies on the effect of different gelling agents for establishment of Callus strawberry (Fragaria × ananassa Duch.) culture under in vitro condition
Author(s): Manoj Kumar, Shiwanand Pandey, Vimal Kumar, Lalit Yadav, Jitendra Kumar and Budhesh Pratap Singh
Abstract: Present investigation Studies effect of different gelling agents for establishment of Callus strawberry (Fragaria ×ananassa Duch.) culture under in-vitro condition was carried out at the Tissue Culture Laboratory Department of Horticulture, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut during the year 2018-2019. Effect on three different gelling agents i.e., Tapioca (sago) dry powder@ 5, 10, 20 & 30 gl-1, Corn flour@ 5, 10, 20, & 30 gl-1 and Agar powder 6 and 8 gl-1 were tested on the contamination free establishment of Strawberry cv. Chandler under in vitro conditions. For explants establishment and callus induction 2,4-D was used @ 4.0 mgl-1 and 5.0 mgl-1 with three replications of CRD Experimental design. Several laboratory equipment’s such as glass wares include reagent bottles (2000ml, 1000 ml, 500 ml, 250 ml, test tubes (50 ml), beakers (1000 ml, 500 ml, 250 ml, 100 ml), pipettes (25 ml, 10 ml, etc.), micropipettes (0.1-1. 0 ml) measuring cylinder (1000 ml, 500 ml, 100 ml, 10 ml) Petri-plates and wide mouth bottles, Scissors, Forceps, Blade were used. The minimum time of callus induction (26.00 days) with the treatment of MS medium + Sago@20 gl-1 + 2-4 D @ 4.0 mgl-1; while maximum (40.50 days) was noted under MS Media + Corn flour 5 gl-1 +2-4 D @ 5.0 mgl-1. In this way sago@ 20 gl-1 + 2,4-D 4.00 mgl-1 were found to be the best gelling agent for callus induction.
Pages: 2747-2749 | 376 Views 52 Downloads
How to cite this article:
Manoj Kumar, Shiwanand Pandey, Vimal Kumar, Lalit Yadav, Jitendra Kumar, Budhesh Pratap Singh. Studies on the effect of different gelling agents for establishment of Callus strawberry (Fragaria × ananassa Duch.) culture under in vitro condition. Int J Chem Stud 2021;9(2):2747-2749.
