EFFECTS OF PHENOLS, GIBBERELLIC-ACID AND CARBOHYDRATES ON THE ROOTING OF THE APPLE ROOTSTOCK M9 JORK

被引：9

作者：

CABONI, E ^{[1
]}

BOUMIS, G ^{[1
]}

DAMIANO, C ^{[1
]}

机构：

[1] FRUITCULT RES INST,VIA FIORANELLO 52,I-00040 CIAMPINO AEROPORT,ITALY

来源：

AGRONOMIE | 1992年 / 12卷 / 10期

关键词：

INVITRO ROOTING; CARBON SOURCE; PEROXIDASE;

D O I：

10.1051/agro:19921007

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The rooting of the apple rootstock M9 Jork was increased by addition of phloroglucinol (162 mg/l) during rooting in the light in presence of 2 mg/l IBA. Other phenols (catechol, chlorogenic acid, p-coumaric acid and quercetin) did not show the same synergic effect. Phloroglucinol had no effect when added during the multiplication stage. GA3 added during multiplication enhanced the rooting ability somewhat at a low concentration (1 mg/l), but was inhibitory at higher dosages. Sorbitol when used as carbon source during multiplication gave the best results in comparison with other sugars. Peroxidase activity was lower in the microcuttings rooted with the addition of phloroglucinol than in those grown in the presence of the other phenols or without phenols. Electrophoretic patterns of isoperoxidases did not show any particular changes due to the treatments.

引用

页码：789 / 794

页数：6