The effect of ovule-ovary culture, irradiated pollen technique and spermidine-putrescine applications on haploid embrio induction of cucumber (cucumis sativus L.)
2018
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Danışman: Prof. Dr. Nebahat Sarı
Özet (EN)
In this study, the effects of spermidine and putrescine on haploid embryo induction via ovule culture in cucumbers were studied. 5 varieties of cucumber named Sardes Fı, Cemre Fı, Toros Fı, Altay Fı and Langa were chosen for the cultivation. Three different methods as ovule culture, liquid culture applications and irradiated pollen techniques were tried to obtain haploid plants. MS medium supplemented with 0.04 mg/l TDZ for embryo induction was used. To determine the effects of polyamines, spermidine and putrescine were used with the concentrations of 40, 80, 120, 160 and 200 μM/L. Furthermore, spermidine and putrescine were used together with concentration of 80, 160, 240, 320 and 400 μM/L (1:1, v/v), respectively. According to the results of the ovule culture experiments, Sardes Fı variety in mediums containing Spd + Put, Cemre Fı variety in mediums containing Spd, Spd +2.4D, Altay Fı variety in mediums containing Put, Toros Fı variety in mediums containing 2.4D and Spd, Langa variety in mediums containing Put, better ovule development was observed compared to control media. MS medium supplemented with 0.04 mg TDZ was used as an initial medium for embryo induction in liquid culture and Spd 160 μM/l, Put 160 μM/l and Spd + Put 320 μM / l (1: 1, v / v) effects. Better results were obtained in the media containing Spd and Put. Embryos were obtained from Sardes Fı, Cemre Fı and Altay Fı varieties from the ovules taken into embryo development medium. 300 Gy dose was used for irradiated pollen technique and 14 haploid plants were obtained from the cucumber cultivars except Langa variety.
Yazar
Mansur Hakan Erol
Bu Yayına Nasıl Atıf Yapılır
Mansur Hakan Erol (Master Thesis). The effect of ovule-ovary culture, irradiated pollen technique and spermidine-putrescine applications on haploid embrio induction of cucumber (cucumis sativus L.), 2018, Çukurova University.
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