‘매향’ 딸기의 조직배양 시 coconut water 처리에 따른 기내 증식효율 향상
Improvement of proliferation efficiency of strawberry ‘Maehyang’ treated by coconut water in tissue culture
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초록
This experiment was performed to determine the concentration of coconut water that is most effective in promoting the growth of ‘Maehyang’ strawberry in tissue culture. Cultivars in this experiment consisted of 'Maehyang' grown in the presence of 0, 20, 40, 60, 80, 100 ml･L-1 of coconut water which was added to a medium mixed with BA 0.5 mg･L-1 and IBA 0.1 mg･L-1. Morphological variation tests and SSR detection with coconut water were conducted to determine variations in proliferation. The proliferation rate of ‘Maehyang’ strawberry improved with the coconut water treatment compared to non-treatment. In particular, the proliferation rate with 100 ml･L-1 coconut water treatment increased by about 4 times. When ‘Maeyang’ was treated with 100 ml･L-1 of coconut water, two morphological variants occurred without genetic variation. Therefore, the results suggest that 100 ml･L-1 of coconut water can be used to mass-produce “Maeyang” strawberry without causing genetic variations.
Abstract
This experiment was performed to determine the concentration of coconut water that is most effective in promoting the growth of ‘Maehyang’ strawberry in tissue culture. Cultivars in this experiment consisted of 'Maehyang' grown in the presence of 0, 20, 40, 60, 80, 100 ml･L-1 of coconut water which was added to a medium mixed with BA 0.5 mg･L-1 and IBA 0.1 mg･L-1. Morphological variation tests and SSR detection with coconut water were conducted to determine variations in proliferation. The proliferation rate of ‘Maehyang’ strawberry improved with the coconut water treatment compared to non-treatment. In particular, the proliferation rate with 100 ml･L-1 coconut water treatment increased by about 4 times. When ‘Maeyang’ was treated with 100 ml･L-1 of coconut water, two morphological variants occurred without genetic variation. Therefore, the results suggest that 100 ml･L-1 of coconut water can be used to mass-produce “Maeyang” strawberry without causing genetic variations.
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