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Factores que afectan la germinación del polen del cacao in vitro

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Studies were made to determine the influence of nutritional and growth regulating substances which affect the in vitro germination of fresh and preserved cacao pollen, and to compare the efficiency of the culture medium with other viability tests and with the in vivo germination on stigmas. The best...

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Main Author: Varas Arteaga, J.
Format: Artículo
Language:Español
Published: Instituto Interamericano de Ciencias Agrícolas (IICA) 2025
Subjects:
Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao
Polen||pollen||pólen||pollen
Germinación||germination||germinação||germination
Sucrosa||sucrose||sacarose||saccharose
Agar-agar||agar||agar||gélose
Sustancia de crecimiento vegetal||plant growth substances||regulador de crescimento (plantas)||substance de croissance végétale
Viabilidad||viability||viabilidade||viabilité
Sede Central
Online Access:https://repositorio.catie.ac.cr/handle/11554/13865
Summary:Studies were made to determine the influence of nutritional and growth regulating substances which affect the in vitro germination of fresh and preserved cacao pollen, and to compare the efficiency of the culture medium with other viability tests and with the in vivo germination on stigmas. The best germinating medium for cacao pollen appears to be agar 2 percentage, sucrose 10 percentage and pH 5.5. This medium gave results that were equal to the germination tests in vivo for preserved pollen, but not so far fresh pollen.

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