Abstract
An experiment for strawberry Fragaria ananassa cv. Festival in vitro
conservation of cultures for nine months was studied. Three MS medium strength
(full strength MS, ¾ MS, ½ MS, and ¼ MS) and the storage period (3, 6, and 9
months) in slowing down or reducing growth. Results showed a significant effect of
the medium salt strength, as the full strength treatment was higher by achieved the
highest percentage of viability (survival %) and storage characteristics of cultures
(N%, P%, carbohydrates%, protein %) and regeneration ability characteristics (shoots
and roots number and length). Three-month storage period achieved the highest rate
compared to the nine-month storage period, which recorded the lowest average for
the studied characteristics. The full strength treatment for three months storage period
realized the highest rate compared to treatment ¼ strength for the storage period of
nine months, which recorded the lowest rate of the studied traits. The application of
minimal strength for in vitro conservation allows strawberry cultures to remain viable
with a slow growth rate and a significant increase in the storage life of the tissues to
nine months.
conservation of cultures for nine months was studied. Three MS medium strength
(full strength MS, ¾ MS, ½ MS, and ¼ MS) and the storage period (3, 6, and 9
months) in slowing down or reducing growth. Results showed a significant effect of
the medium salt strength, as the full strength treatment was higher by achieved the
highest percentage of viability (survival %) and storage characteristics of cultures
(N%, P%, carbohydrates%, protein %) and regeneration ability characteristics (shoots
and roots number and length). Three-month storage period achieved the highest rate
compared to the nine-month storage period, which recorded the lowest average for
the studied characteristics. The full strength treatment for three months storage period
realized the highest rate compared to treatment ¼ strength for the storage period of
nine months, which recorded the lowest rate of the studied traits. The application of
minimal strength for in vitro conservation allows strawberry cultures to remain viable
with a slow growth rate and a significant increase in the storage life of the tissues to
nine months.