EFFECTS OF COCONUT WATER, AGAR AND SUCROSE ON VITRIFICATION, REGENERATION AND GENETIC STABILITY OF IN VITRO CARNATIONS

Abstract

Vitrification is a severe common problem, causing a reduction in the quality of in vitro carnation (Dianthus caryophyllus L.), leading to reduced process efficiency of production. In this study, coconut water, sucrose and agar were added to the medium to regenerate shoots in vitro and reduce the rate of vitrification. Evaluation of the genetic stability of regenerated plants was also performed. The results showed that MS medium, 7 g.L^-1 agar, 30 g.L^-1 sucrose supplemented with 5% coconut water (v/v) were suitable for the regeneration of Breezer, Cerise rosy barbara, Plantom and Red barbara. The shoot number per explants was 5.75; 6.00; 4.25 and 5.00, respectively. The shoot height was 6.25; 6.38; 8.00; 8.50 (cm), respectively. The leaf number per shoot was 11.75; 12.50; 12.00; 11.75, respectively. The same components of the medium by adding 10% (v/v) coconut water was suitable for Regatta varieties. The shoot number per explants, the shoot height, and the leaf number per shoot were 5.75; 8.50; 11.25, respectively. MS medium, 7 g.L^-1 agar supplemented with 35g sucrose or MS medium, 30 g.L-1 sucrose supplemented with 8 g.L^-1 agar were suitable to reduce the vitrification rate of five commercial carnation varieties, while agar 7 g.L^-1 or sucrose 30 g.L^-1 were suitable for in vitro shoot regeneration. By using UBC808 marker for ISSR-PCR, 5'-G-(AG)₇-C-3', it demonstrated that the newly regenerated plant was genetically stable as the mother plant.