biologia plantarum

International journal on Plant Life established by Bohumil Němec in 1959

Biologia plantarum 44:293-296, 2001 | DOI: 10.1023/A:1010267929629

Sago: An Alternative Cheap Gelling Agent for Potato In Vitro Culture

P.S. Naik1, D. Sarkar1
1 Division of Crop Improvement, Central Potato Research Institute, Shimla-, Himachal Pradesh, India

Sago, a processed (gelatinized) edible starch, was successfully used as a gelling agent in culture medium. The efficacy of sago-gelled (80 g dm-3) medium was studied in ten potato (Solanum tuberosum L.) genotypes during micropropagation and minimal growth conservation. Sago starch provided a firm gelling surface throughout the entire culture period, and fostered optimum plantlet growth in terms of shoot height, number of nodes per plant, number of leaves and fresh mass. No softening of the sago-gelled medium occurred over prolonged (six months) storage. The study showed that sago starch could be used as a substitute to agar in culture medium to substantially reduce the medium cost.

Keywords: cassava starch; in vitro conservation; Mannihot esculenta; micropropagation; Solanum tuberosum; tissue culture
Subjects: cassava starch, sago as gelling agent for in vitro culture; in vitro culture, sago as gelling agent; Manihot esculenta; potato; sago as gelling agent for in vitro culture; Solanum tuberosum

Published: June 1, 2001  Show citation

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Naik, P.S., & Sarkar, D. (2001). Sago: An Alternative Cheap Gelling Agent for Potato In Vitro Culture. Biologia plantarum, 44(2), 293-296. doi: 10.1023/A:1010267929629
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