Effect of bap and sucrose on the development of cormel in mukhi kachu

Authors

  • MKR Bhuiyan Principle Scientific Officer, TCRC, Bangladesh Agricultural Research Institute (BARI), Gazipur
  • SM Sharifuzzaman Principle Scientific Officer, Floriculture Division, HRC, BARI, Gazipur
  • MJ Hossain Director, TCRC, BARI, Gazipur

DOI:

https://doi.org/10.3329/bjar.v40i4.26935

Keywords:

Mukhi Kachu, BAP, Sucrose, Cormel development

Abstract

In vitro cormel development in Mukhi Kachu (Colocasia esculenta) Var. Bilashi was assessed in an experiment using three levels of BAP (0, 5 and 10 mg/l) and four levels of sucrose (0, 5, 10 and 15 %). Individual shoot excised from multiple shoot was used as explant in this experiment. In vitro cormel formation of Colocasia is an important means of organogenesis, which initiated earlier with 10% sucrose in 15% culture, whereas 15% sucrose produced cormels in 50% culture. While BAP at 10 mg/l formed cormels in 32.5% cultures but these two factors together formed cormels in 85% cultures, having 2.5 cormel per culture. The cormel weighed upto 1.7 g and contained 81.5% dry matter.

Bangladesh J. Agril. Res. 40(4): 601-606, December 2015

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Author Biography

MKR Bhuiyan, Principle Scientific Officer, TCRC, Bangladesh Agricultural Research Institute (BARI), Gazipur



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Published

2016-03-02

How to Cite

Bhuiyan, M., Sharifuzzaman, S., & Hossain, M. (2016). Effect of bap and sucrose on the development of cormel in mukhi kachu. Bangladesh Journal of Agricultural Research, 40(4), 601–606. https://doi.org/10.3329/bjar.v40i4.26935

Issue

Vol. 40 No. 4 (2015)

Section

Articles