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dc.contributor.authorFaria, Gláucia Amorim [UNESP]
dc.contributor.authorCosta, Maria Angélica Pereira de Carvalho
dc.contributor.authorJunghans, Tatiana Góes
dc.contributor.authorLedo, Carlos Alberto Da Silva
dc.contributor.authorSouza, Antônio Da Silva
dc.date.accessioned2014-05-27T11:21:56Z
dc.date.available2014-05-27T11:21:56Z
dc.date.issued2006-08-01
dc.identifierhttp://dx.doi.org/10.1590/S0100-29452006000200025
dc.identifier.citationRevista Brasileira de Fruticultura, v. 28, n. 2, p. 267-270, 2006.
dc.identifier.issn0100-2945
dc.identifier.urihttp://hdl.handle.net/11449/69022
dc.description.abstractThis work objectified the study of sucrose and sorbitol effect in the in vitro conservation for Passiflora giberti N. E. Brown, access. Therefore, an experiment was conducted in a completely randomized design to compare control treatment (standard MS) to MS medium supplemented with three sucrose concentrations (0, 15 and 30 g L -1) combined with three sorbitol concentrations (10, 20 and 40 g L -1), in a total of 10 treatments with 20 replicas. The experiment evaluation was carried out at 30, 60, 90 and 120 days of incubation, whereas the height of shoots (cm), number of roots, number and color of leaves were observed. The results showed the possibility to maintain passion-fruit microplants for a four months period under slow growth in MS medium supplemented with 10 or 20 g L -1 of sorbitol, without sucrose, and kept under 16 hours photoperiod (22 μ E m -2 s -1) and temperature of 27 ± 1°C. Sucrose sustained the longest development of the microplants. Root formation was affected by the sorbitol in the concentration of 40 g L -1 and by the absence of sucrose in the culture medium.en
dc.format.extent267-270
dc.language.isopor
dc.relation.ispartofRevista Brasileira de Fruticultura
dc.sourceScopus
dc.subjectCarbon sources
dc.subjectPassifloraceae
dc.subjectReduced growth
dc.subjectPassiflora edulis
dc.subjectPassiflora giberti
dc.titleEfeito da sacarose e sorbitol na conservação in vitro de Passiflora giberti N. E. Brownpt
dc.title.alternativeSucrose and sorbitol effect in the in vitro conservation of Passiflora giberti N. E. Brownen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/rbf/paboutj.htm#PI
dc.contributor.institutionFaculdade de Ciência e Tecnologia Albert Einstein
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade Federal da Bahia (UFBA)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.description.affiliationFaculdade de Ciência e Tecnologia Albert Einstein, Cruz das Almas, BA
dc.description.affiliationAgronomia FEIS/UNESP, Av. Brasil, 56, CEP 15385-000, Ilha Solteira-SP
dc.description.affiliationCentro de Ciências Agrárias e Ambientais UFBA, CEP. 44.380-000, Cruz das Almas-BA
dc.description.affiliationEmbrapa Mandioca e Fruticultura Tropical, CEP. 44.380-000, Cruz das Almas-BA
dc.description.affiliationUnespAgronomia FEIS/UNESP, Av. Brasil, 56, CEP 15385-000, Ilha Solteira-SP
dc.identifier.doi10.1590/S0100-29452006000200025
dc.identifier.scieloS0100-29452006000200025
dc.rights.accessRightsAcesso aberto
dc.identifier.scopus2-s2.0-33750567115
dc.identifier.file2-s2.0-33750567115.pdf
dc.relation.ispartofjcr0.475
dc.relation.ispartofsjr0,410
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