Temperature and Gelling Agent Effects on In Vitro Microtuberization of Potato (Solanum Tuberosum L.)

ABSTRACT

It was found that in vitro microtuberization of potato (Solanum tuberosum L.) was affected considerably by temperature and gelling agent. The best results were obtained in cultures maintained at 20–22° C in dark. Moreover, considerable increases in number, average weight and yield of microtubers was obtained on media solidified with gelrite compared to agar, when used as gelling agent. Number of microtuber formation and their weight had significant positive relationship (r = 0.630 and r = 0.771 respectively) with microtuber yield per plantlet.