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KARTOSHKA O‘SIMLIGINI “IN VITRO” LABORATORIYASI SHAROITIDA MIKROKLONAL KO‘PAYTIRISH

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Agrochemistry, Plant Protection and Plant Quarantine

Agrochemistry, Plant Protection and Plant Quarantine

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ARTICLE ANNOTATION

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This article presents the results of scientific research conducted in the biotechnology laboratory on the cultivation and propagation of potato plants in vitro. The data obtained from the experiments on the purification, culture and propagation of potato mother materials are described in the article. Potato tubers were placed under running water for 30 minutes. The tubers were removed from the water and kept in 96% alcohol for 30 seconds. Then the tubers were rotated in a magnetic stirrer for 5-15 minutes in a mixture of 800 ml of water and 200 ml of 0.1% sodium hypochlorite soda. They were washed in an auto clave at a temperature of +121 0C in distilled clean water 3-4 times to remove all residues of chemicals used in sterilization.

AUTHORS

G.Parpiyev

Qishloq xo’jaligida bilim va innovatsiyalar milliy markazi

H.Ibadullayev

XXX

N.Xushvaqtov

Sabzavot, poliz ekinlari va kartoshkachilik ilmiy-tadqiqot instituti

I.Safarov

O‘zbekiston-Vengriya kartoshkachilik ilmiy markaz

Tags

# in vitro# laboratoriya# лаборатория# laboratory# растение# plant# культивирование# картофель# вирус# Virus# potato# o‘simlik# kartoshka# onalik materiali# kulturalash# материнский материал# maternal material# culturing

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Article Identifiers

ROI:

https://eroi.uz/11.0071/A1125-0023

DOI:

Not Available

References

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2. Gutaker, R.M.; Weiß, C.L.; Ellis, D.; Anglin, N.L.; Knapp, S.; Luis Fernández-Alonso, J.; Prat, S.; Burbano, H.A. The Origins and Adaptation of European Potatoes Reconstructed from Historical Genomes. Nat. Ecol. Evol. 2019, 3, 1093–1101.

3. Camire, M.E.; Kubow, S.; Donnelly, D.J. Potatoes and Human Health. Crit. Rev. Food Sci. Nutr. 2009, 49, 823–840.

4. Ceci, A.T.; Franceschi, P.; Serni, E.; Perenzoni, D.; Oberhuber, M.; Robatscher, P.; Mattivi, F. Metabolomic Characterization of Pigmented and Non-Pigmented Potato Cultivars Using a Joint and Individual Variation Explained (JIVE). Foods 2022, 11, 1708.

5. Gustavsen, G.W. Sustainability and Potato Consumption. Potato Res. 2021, 64, 571–586.

6. Miedzianka, J.; P ˛eksa, A.; Nem´s, A.; Drzymała, K.; Zambrowicz, A.; Kowalczewski, P. Trypsin Inhibitor, Antioxidant and Antimicrobial Activities as Well as Chemical Composition of Potato Sprouts Originating from Yellow- and Colored-Fleshed Varieties. J. Environ. Sci. Health B 2020, 55, 42–51.