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In vitro preservation and molecular characterization of three strawberry varieties [electronic resource].

By:

Hassan, Nevin A

Contributor(s):

Ragab, M. A

Language: English Summary language: Arabic Description: p.3013-3023Other title:

استخدام تقنية زراعة الأنسجة فى حفظ ثلاث أصناف من الفراولة وإجراء البصمة الوراثية لها [Added title page title]

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Mansoura University journal of agricultural sciences, 2006 v. 31 (5) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2006.v.31(5)Summary: low temperature preservation experiment was carried out with 3 strawberry varieties. The Merstim tips were collected in June and cultured on medium contain Knob salts. BAP10 mg/l, 30-g/l sucrose and 6-g/l agars with pH5.7 at 25°C then at 4 and 12 weeks plant materials were transferred to media of knob salts without hormones and different concentrations of sucrose 0,20 30,40 and 60 g/l. Two different temperatures were evaluated for preservation 25 6C and 5 °c either kept in dark or 16/8 h Iight/ dark..Preservation was checked after 2,6,9 and 12 months. Results showed that the 3 varieties could be preserved for 12 months with survival percentage of over 50%. The molecular markers of the three varieties were detected using ISSR analysis. The three primers detected polymorphisms among the three varieties and revealed 11, 12 and 8 unique markers characterizing the different varieties.. The dendogramk constructed with ISSR data to study the distance between them.

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low temperature preservation experiment was carried out with 3 strawberry varieties. The Merstim tips were collected in June and cultured on medium contain Knob salts. BAP10 mg/l, 30-g/l sucrose and 6-g/l agars with pH5.7 at 25°C then at 4 and 12 weeks plant materials were transferred to media of knob salts without hormones and different concentrations of sucrose 0,20 30,40 and 60 g/l. Two different temperatures were evaluated for preservation 25 6C and 5 °c either kept in dark or 16/8 h Iight/ dark..Preservation was checked after 2,6,9 and 12 months. Results showed that the 3 varieties could be preserved for 12 months with survival percentage of over 50%. The molecular markers of the three varieties were detected using ISSR analysis. The three primers detected polymorphisms among the three varieties and revealed 11, 12 and 8 unique markers characterizing the different varieties.. The dendogramk constructed with ISSR data to study the distance between them.

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