Effects of Sucrose Concentration on the Bulblet Formation and Growth of ‘Acheng’Garlic in vitro

doi:10.11924/j.issn.1000-6850.0504185

Chin Agric Sci Bull ›› 2005, Vol. 21 ›› Issue (4) : 185-185. DOI: 10.11924/j.issn.1000-6850.0504185

Liang Yan, Chen Dian, Huang Xiaomei

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Abstract

In vitro experiments were carried out with the famous local garlic varieties Acheng Purple. The results showed that with the increasing of the sucrose concentration, the bulblet formation was accelerated, and the number of bulblet formation was gradually d

Key words

‘Acheng’Garlic;Sucrose concentration,Bulblet in vitro

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Liang Yan, Chen Dian, Huang Xiaomei. Effects of Sucrose Concentration on the Bulblet Formation and Growth of ‘Acheng’Garlic in vitro[J]. Chinese Agricultural Science Bulletin. 2005, 21(4): 185-185 https://doi.org/10.11924/j.issn.1000-6850.0504185

References

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