ARTICLE
TITLE

The Influence of the Gelling Agent and Explant Type upon the In Vitro Multiplication of Pinguicula vulgaris

SUMMARY

Our paper presents results regarding in vitro multiplication of species Pinguicula vulgaris using non-conventional gelling agents and, as explants, whole rosettes as well as rosette fragments. As nutritive medium, Murashige & Skoog 1962 (MS) with 0.5 mg/l 6-Benzylaminopurine (BAP) was used, and the gelling agents were Plant Agar at 6 g/l, Guar gum at 10 and 20 g/l and starch at 70 g/l. The highest number of plantlets/vessel (619) was obtained by using, as explants, rosette fragments and, as gelling agent, 20 g/l Guar gum and the lowest multiplication rate was obtained by using whole rosettes as explants, on the same medium. The explants consisting of rosette fragments generated, on the MS medium gelled with either Guar gum or starch a far larger number of plantlets as compared to the media gelled with agar and the explants consisting of rosette fragments generated a very large number of plantlets as compared to the explants consisting of whole rosettes.

 Articles related

Iuliana Banu    

The aim of the present paper was to provide information about the way in which physical, biochemical and technological properties of the rye flour influence its baking quality. We analyzed the influence of granularity, pentosans content, gelling properti... see more


CARMEN SOCACIU,MONICA TRIF,ANCA BACIU,HORST A. DIEHL    

We are presenting here the characterization of a supramolecular biocomposite (pectin-lipoprotein-oleosome) structure found in seabuckthorn fruit pulp, a hydrophylic matrix which naturally include both hydrophilic ( phenolics) and lipophilic (oils and vit... see more


Doina CLAPA,Alexandru FIRA,Liviu A. VESCAN    

Our paper presents aspects regarding in vitro culture initiation in cranberry (Vaccinium macrocarpon), cultivar `Pilgrim`, in vitro multiplication and ex vitro acclimation. In order to establish the optimal explant for initiation, several types of explan... see more