Asexual Propagation of Coffee Through Shoot-Tip Culture
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.