Effects of Sucrose on Tuberous Root Formation and Saccharide Accumulation in Manihot esculenta Crantz In Vitro

Abstract

The induction of tuberous roots of cassava in vitro is functional in MS medium containing 0.54 mM NAA, 0.44 mM BA and 3%-7% sucrose; meanwhile, the saccharide accumulation in the induced tuberous roots was increased with the sucrose content addition from 3%-7% in the inducible medium. Thus, the sucrose is an important factor for tuberous root induction in Cassava in vitro. The experimental results showed that the appropriate concentration of sucrose played a key role on the tuberous root induction in Cassava in vitro.