Asexual Propagation of Coffee Through Shoot-Tip Culture

  • Meena S. Moses
  • June E. Sullivan
Chapter
Part of the Basic Life Sciences book series (BLSC, volume 32)

Abstract

An in vitro propagation method for coffee using shoot-tip culture has been developed. Shoot tips, either terminal or axillary, were initiated on an agar-solidified medium containing half-strength Murashige and Skoog (MS) salts, and the following: i-inositol (100 mg/1), thiamine-HCl (0.4 mg/1), pyridoxine-HCl (0.5 mg/1), nicotinic acid (0.5 mg/1), glycine (2.0 mg/1), sucrose (30 g/1), naphthalene-acetic acid (NAA) (0.2 mg/1), and N6-benzyladenine (BA) (3.0 mg/1). Shoot tips grew and developed 2 to 4 leaves in about 3 weeks. The small shoots could be subcultured on the same medium to obtain a multiplication rate of 1.5 to 2.0 shoots every 4 weeks. To optimize in vitro multiplication, the effects of various levels of BA, NAA, MS nitrates, MS FeEDTA, and activated charcoal have been evaluated. Attempts are also being made to root the shoots in vitro.

Keywords

Cell Culture Acetic Acid Tissue Culture Multiplication Rate Nicotinic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Springer Science+Business Media New York 1985

Authors and Affiliations

  • Meena S. Moses
    • 1
  • June E. Sullivan
    • 1
  1. 1.NPISalt Lake CityUSA

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