EFFECT OF JASMONIC ACID AND REDUCED TEMPERATURE ON THE STORAGE TIME OF HONEYSUCKLE (LONICERA) IN CULTURE IN VITRO
Abstract
The possibility of applying jasmonic acid during storage of honeysuckle microplants (Lonicera) in culture in vitro, under different temperature regimes has been studied. Depositing of honeysuckle microplants in vitro on media with addition of jasmonic acid (in various concentrations) and at a low positive temperature ensures their viability for 36 months of non-stop culture.
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Review
For citations:
Bjadovskiy I.A. EFFECT OF JASMONIC ACID AND REDUCED TEMPERATURE ON THE STORAGE TIME OF HONEYSUCKLE (LONICERA) IN CULTURE IN VITRO. Pomiculture and small fruits culture in Russia. 2018;55:64-68. (In Russ.)
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