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Use of Tomato Juice in the Asymbiotic Germination of Orchid Seeds

Authors: Emil F. Vacin; F. W. Went;

Use of Tomato Juice in the Asymbiotic Germination of Orchid Seeds

Abstract

1. Germination and growth data indicate that tomato-juice-agar solutions are more effective than the synthetic culture media containing only sugar and salts used generally for the asymbiotic germination of orchid seeds. These tomatojuice solutions are more strongly buffered in the pH range, 4.5-5.5, for good growth, even when the concentration of KH2PO4 in the synthetic solutions is increased from 0.025% to 0.6%; likewise the pH values in the good growth range are not altered by autoclaving. Apparently the availability of the iron compounds in the tomato-juice solutions is not affected by either autoclaving or continued growth. 2. Ashing of the tomato-juice solutions definitely indicates that organic rather than inorganic compounds are responsible for the enhanced growth. A protein hydrolysate, rich in amino acids and vitamins, added to the inorganic solutions, allowed more rapid growth than even the tomato-juice media. Concentrations of protein hydrolysate greater than 1%, however, are toxic to Cymbidium...

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Powered by OpenAIRE graph
Found an issue? Give us feedback
selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
19
Top 10%
Top 10%
Average
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