Callus induction and growing cell suspension culture of jow haw rice (Oryza sativa L.)

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Published: Feb 20, 2015
Keywords:
Callus induction Cell suspension Growth curve Jow Haw RD6 Living cell

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Poraha, R.
Department of Biology, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
Poeaim, A.
Department of Biology, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
Pongjaroenkit, S.
Department of Genetics, Faculty of Science, Maejo University, Chiang Mai, 50290, Thailand
Pongthongkam, P.
Thepstri Rajabhat University, 321 Naraimaharat Road Tambon Talaychubsorn Amphur Muang, Lopburi, 15000, Thailand

Abstract

Mature embryos of rice (Oryza sativa L.) varieties Jow Haw was cultured on solid MS (Murashige and Skoog, 1962) and NB (Nitch and Nitch, 1969) medium supplemented with 0.5, 1, 2, 3 and 5 mg/l 2,4-dichlorophenoxy acetic acid (2,4-D), 30 g/l sucrose, 1 g/l proline, 100 mg/l casein hydrolysate and 2.6 g/l phytagel. An optimum concentration of 3 mg/l 2,4-D in NB medium was found to be effective for callus induction which induced the biggest size of calli. Transferred the calli to liquid NB medium containing 3 mg/l 2,4-D, 30 g/l sucrose, 1 g/l proline and 100 mg/l casein hydrolysate. Study the growth phases at 0, 3, 6, 9, 12, 15, 18 and 21 days respectively, were determined by measuring fresh and dry weight of the cell. And viability of cell suspensions were determined by the method of fluorescein diacetate. The living cell of cell suspensions showed green fluorescence.

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Poraha, R., Poeaim, A., Pongjaroenkit, S., & Pongthongkam, P. (2015). Callus induction and growing cell suspension culture of jow haw rice (Oryza sativa L.). International Journal of Agricultural Technology, 11(2), 297–305. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/6124
Issue
Vol. 11 No. 2 (2015): February
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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