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Effect of Colchicine on the Induction of Prunella vulgaris for. albiflora Nakai KCI 등재

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한국작물학회지 (Korean Journal of Crop Science)
한국작물학회 (Korean Society Of Crop Science)
초록

This study was conducted to find out the effective induction method of tetraploid plants to obtain potential data for cultivating superior varieties by colchicine treatment. The seed germination were decreased by the higher concentration of colchicine treatment and longer soaking time. A total of 907 individuals were germinated in 16 treated plots except control (untreated plot) and 28 tetraploids were induced which was about 3.1% of the number of seed germinated. The plant regeneration rate by colchicine treatment on explant of Prunella vulgaris for. albiflora Nakai under in vitro culture was decreased with the higher concentration of colchicine. While a total of 312 individuals were regenerated in all treatments, the explant was soaked in more than 0.05% for over 1 hour, tetraploid could be obtained. In particular, for the soaking treatment in 0.05% for 6 hours and 12 hours, 37 tetraploids were induced, which was about 57.8% of the number of plant regenerated. In accordance with the observation on doubling of DNA contents in leaf in order to identify polyploid, the peak DNA content of G1 phase was 101.3 for diploid and 197.2 for tetraploid. The result confirmed the doubling of DNA content. Furthermore, the number of chloroplasts per guard cell depending on polyploid was around 10 in diploid and 19.3 in tetraploid, which was around 1.9 times as much as diploid.

목차
MATERIALS AND METHODS
  Tetraploid cultivation by colchicine treatment
  DNA content analysis using cytometry
 RESULTS AND DISCUSSION
  Seed soaking treatment of colchicine
  In vitro cultured explant soaking treatment of colchicine
 REFERENCES
저자
  • Sun-Hee Woo(Department of Crop Science, Chungbuk National University)
  • Hag-Hyun Kim(Department of Food Nutrition and Cookery, Woosong College) Corresponding author
  • Young-Ja Moon(Department of Food Nutrition and Cookery, Woosong College)
  • Kab-Yeon Cho(Department of Food Nutrition and Cookery, Woosong College)
  • Swapan Kumar Roy(Department of Crop Science, Chungbuk National University)
  • Soo-Jeong Kwon(Department of Food Nutrition and Cookery, Woosong College)