In vitro propagation and genetic fidelity studies in strawberry
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Date
2015
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CCSHAU
Abstract
The present study was conducted in Centre of Plant Biotechnology and Department of
Horticulture CCS Haryana Agricultural University Hisar in 2014-15 to develope in vitro protocol for
production of quality plant material of strawberry cultivar Ofra and assess the genetic fidelity of the in
vitro raised plants by using RAPD markers. The nodal segments were cultured on Murashige and
Skoog (MS) medium supplemented with different concentrations of auxins and cytokinins for direct
regeneration and indirect via callus formation. MS medium supplemented with 2.5 mg/l kinetin and 0.1
mg/l IAA was found most effective for direct regeneration, while MS medium containing 4.0 mg/l
NAA and 2.0 mg/l BAP yielded the highest percentage of callus. The highest response of shoot
multiplication was obtained in MS fortified with 2.5 mg/l kinetin and 0.1 mg/l IAA for direct
regenerated shoots and 2.0 mg/l kinetin and 0.5 mg/l IAA for regeneration of shoots from callus. The
regenerated shootlets were rooted on Half strength MS medium with different concentration of auxins.
The maximum frequency of rooting and number of roots were observed on 1 mg/l IBA and 1 mg/l
NAA respectively for direct regenerated shoots, whereas Half strength MS ( control, i.e. without
growth regulators ) and 1 mg/l NAA for shoot regenerated from callus. The plantlets thus developed
were hardened successfully and established in mixture of coco peat, vermicompost and perlite in ratio
of 3 :1 :1. Some morphological variations were found in plants generated by callus. On the basis of
variations, in vitro raised plantlets were subjected to evaluation of genetic uniformity using RAPD
markers. Out of twenty one primer screened, six primers showed amplification and the RAPD profiles
were obtained found to be reproducible and monomorphic. The results concluded that the tissue culture
raised plants of strawberry were genetically identical and clonally uniform.
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Keywords
Bakery products, Flours, Proteins, Fats, millets, oats, milk products, storage, biological phenomena, Cereal flours