PJB-2008-264
AN OPTIMIZED AND IMPROVED METHOD FOR THE IN VITRO PROPAGATION OF KIWIFRUIT (ACTINIDIA DELICIOSA) USING COCONUT WATER
ASMA NASIB, KASHIF ALI AND SAIFULLAH KHAN
Abstract
Kiwifruit (Actinidia deliciosa) is grown for its excellent food and nutritional value in many parts of the world. The main objective of this study was to optimize an efficient, reliable and economical protocol for In vitro micropropagation of Kiwifruit. The effect of coconut water along with BAP on shoot proliferation of Kiwifruit (Actinidia deliciosa) has been evaluated. It has been noticed that both the BAP and coconut water had a synergistic effect and none of them was found able to generate the maximum response when used separately. Maximum shoot length (7.2 ± 0.16), number of shoots (11.5 ± 1.5) and number of nodes (4.6 ± 0.22) were achieved on the MS medium containing 20% (v/v) coconut water with 2.0 mg/L of BAP (KW10). The use of coconut water also resulted in the longer sub-culturing time and the production of highly robust plants which were able to survive in the green house conditions. The proliferated shoots were subjected to root induction and half strength MS media with 0.2 mg/L IBA was found optimum for the root formation. The sufficiently rooted plantlets were transferred to green house for hardening. The potting mix comprised of 90% sand and 10% farm yard manure (v/v) and more than 95% of the plants, subjected to acclimatization, survived under green house conditions.
To Cite this article:
Download
