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KMID : 0903620010420020215
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Journal of the Korean Society for Horticultural Science
2001 Volume.42 No. 2 p.215 ~ p.218
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Effects of Liquid Shaking Culture and Growth Retardants on Cormlet Formation of Gladiolus ´ Spic & Span ´ In Vitro
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Abstract
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This study was carried out to induce cormlet formation directly from a shoot of gladiolus ´Spic & Span´ in vitro. In vitro cormlet formation was favorable under the temperature of 25 and 30℃. Zero DIF was preferable to +DIF or -DIF in cormlets induction. Cormlet formation was inhibited by ABA in solid culture. In liquid shaking culture, cormlet formation was promoted by growth retardants. Particularly, the proliferation and enlargement of cormlet on MS medium containing 10 ㎎·L^(-1) CCC were promoted by 23.1% and 25.5%, respectively compared to control. In addition, the enlargement of cormlet in 0.1 ㎎·L^(-1) paclobutrazol was promoted by 28.3%. Soluble sugar concentration of cormlets in liquid shaking culture was higher than that of cormlets in solid culture. But the composition of soluble sugar was mainly sucrose in both culture methods.
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