Factores que afectan la germinación del polen del cacao in vitro
Resumen
Studies were made to determine the influence of nutritional and growth regulating substances which affect the in vitro germination of fresh and preserved cacao pollen, and to compare the efficiency of the culture medium with other viability tests and with the in vivo germination on stigmas. The best germinating medium for cacao pollen appears to be agar 2 percentage, sucrose 10 percentage and pH 5.5. This medium gave results that were equal to the germination tests in vivo for preserved pollen, but not so far fresh pollen.
Palabras clave
Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao, Polen||pollen||pólen||pollen, Germinación||germination||germinação||germination, Sucrosa||sucrose||sacarose||saccharose, Agar-agar||agar||agar||gélose, Sustancia de crecimiento vegetal||plant growth substances||regulador de crescimento (plantas)||substance de croissance végétale, Viabilidad||viability||viabilidade||viabilité,
Representación
Sede Central
Editor
Instituto Interamericano de Ciencias Agrícolas (IICA)
Es parte de
Turrialba; Vol.12, no. 4
Status
openAccess
URI (Enlace permanente para citar o compartir este ítem)
https://repositorio.catie.ac.cr/handle/11554/13865Colecciones
- Turrialba [358]