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In vitro conservation of Cape gooseberry through slow-growth nodal segment cultures

2018; Embrapa Informação Tecnológica; Volume: 53; Issue: 5 Linguagem: Inglês

10.1590/s0100-204x2018000500015

1678-3921

Renata Alves Lara Silva Rezende, Filipe Almendagna Rodrigues, Ramiro Machado Rezende, Joyce Dória Rodrigues Soares, Moacir Pasqual, Franscinely Aparecida de Assis,

Banana Cultivation and Research

Abstract: The objective of this work was to evaluate the effects of temperature and osmotic agents on the in vitro conservation of Cape gooseberry (Physalis peruviana). Temperatures at 18 and 25°C, as well as the osmotic agents sucrose, mannitol, and sorbitol were tested. A short-term in vitro conservation of Cape gooseberry can be achieved at 18°C, using 30 g L-1 sucrose.