In Vitro Conservation of Sweet Potato Genotypes

• Autor(a) principal: Arrigoni-Blank, Maria de Fátima
• Data de Publicação: 2014
• Outros Autores: Tavares, Fernanda Ferreira, Blank, Arie Fitzgerald, Santos, Maria Clézia dos, Menezes, Thays Saynara Alves, Santana, Aléa Dayane Dantas de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: https://ri.ufs.br/handle/riufs/1579
• topic: In vitro; Sweet Potato; Genotypes; Batata-doce; Genótipo

The aim of this study was to develop a protocol for the in vitro conservation of sweet potato genotypes using the slow growth technique.The first experiment was conducted in a 4 × 5 × 2 factorial scheme, testing four genotypes (IPB-007, IPB-052, IPB-072, and IPB-137), five concentrations of abscisic acid (ABA) (0.0, 1.0, 2.0, 4.0, and 8.0mg⋅L−1), and two temperatures (18 and 25∘C). The second experiment was conducted in a 4 × 3 × 3 factorial scheme at 18∘C, testing four genotypes (IPB-007, IPB-052, IPB-072, and IPB-137), three variations ofMS salts (50, 75, and 100%), and three concentrations of sucrose (10, 20, and 30 g⋅L−1). Every three months, we evaluated the survival (%), shoot height, and shoot viability. In vitro conservation of the sweet potato genotypes IPB- 052 and IPB-007 was obtained over three and six months, respectively, using MS medium plus 2.0mg⋅L−1 of ABA at either 18 or 25∘C. Genotypes IPB-072 and IPB-137 can be kept for three and six months, respectively, in MS medium without ABA at 18∘C. It is possible to store IPB-052 and IPB-072 for six months and IPB-007 and IPB-137 for nine months using 30 g⋅L−1 of sucrose and 50% MS salts.