Öz
The present study was conducted to polyploidy possibility induction of grapes in the experiment, apical meristem was treated by colchicine. The factorial experiment based on randomized completely design with tree replications. The factors including different colchicine concentrations (0 as control, 1 gL-1, 2 gL-1, 3 gL-1, 4 gL-1, 5 gL-1, 6 gL-1) and four diploid grape genotypes cv. ‘Gök Üzüm’ (Vitis vinifera L.) which came from conventional ancient time and have a perfect adaptation to the territory, and cv. ‘Trakya İlkeren’ (Vitis vinifera L.) was bred in last two decades in Turkey, and ‘Isabella’ (Vitis labrusca L.) and 41 grape rootstock [Chasselas (Vitis vinifera L.) x (Vitis berlandieri Planch.)] were used. With this purpose eight colchicine doses were dropped to meristematic part of young plantlets twice a day (at 8.30 am and 18:00 pm) during 3 days when first true leaves emerge in greenhouse (25°C during day and 20°C at night). The morphological and cytological parameters were evaluated 16 weeks after the polyploidization treatments. Based on the size and shape, and density of stomata, the number of chloroplasts in guard cells, and chromosome counting in the root tip-end indicated that these descendants were diploids 2n=2x=38 like their parents that colchicine-induced mutation was failed in tested grape genotypes for tetraploid induction. On the other hand, only in thecv. ‘Trakya İlkeren’ an aneuploidy was observed by 5 gL-1 colchicine treated plantlet. Aneuploid ‘Trakya İlkeren’ plantlet was identified as 2n = 2x = 40. It is seeming that grape genotypes hardly response to colchicine induction for genome doubling. This is the first report for colchicine-induced aneuploid in grapes.
Anahtar Kelimeler
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Bahçe Bitkileri Yetiştirme ve Islahı |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 28 Aralık 2018 |
| Gönderilme Tarihi | 13 Temmuz 2018 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 32 Sayı: 3 |
Selcuk Journal of Agriculture and Food Sciences Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.