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

Liang Yan, Chen Dian, Huang Xiaomei

doi:10.11924/j.issn.1000-6850.0504185

Chinese Agricultural Science Bulletin >

2005 , Vol. 21 >Issue 4: 185 - 185

DOI: https://doi.org/10.11924/j.issn.1000-6850.0504185

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

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Online published: 2005-04-04

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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 . DOI: 10.11924/j.issn.1000-6850.0504185

References

1 栾非时,陈典,崔喜波.大蒜茎尖愈伤组织诱导、植株分化及变异的研究.北方园艺,1993,(4):23~24 2 刘高琼,索长江.大蒜微繁技术研究现状与展望.中国蔬菜,1997(1):50~53 3 刘高琼,李式军,张学平.大蒜试管鳞茎微繁技术研究.南京农业大学学报,1996,19(3):31~36 4 徐启江,杨守志,池春玉,等.分蘖洋葱试管鳞茎微繁技术研究.植物学通报,2003,20(1):80~83

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