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Book of Abstracts First Legume Society Conference 2013: A Legume Odyssey Novi Sad, Serbia, 9-11 May 2013
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Salt content of the medium and in vitro shoot multiplication in pea
N Mendler-Drienyovszki, K Magyar-Tábori
Research Institute of Nyíregyháza, Centre for Agricultural and Applied Economic Sciences, University of
Debrecen, Nyíregyháza, Hungary
In vitro technologies are integral part of using biotechnological methods in pea (Pisum sativum L.)
breeding. In our experiments the effect of different salt contents were tested on shoot
multiplication, number of nodes, callus development and shoot length (mm) of eight cultivars
(‘Baccara’, ‘Celica’, ‘Erbi’, ‘Graphis’, ‘Hanka’, ‘Hunor’, ‘Izabel’, ‘Janus‘). Micro and macro
elements of Gamborg and Murashige-Skoog media were used in four combinations (Gamborg,
MS, MS macro + Gamborg micro, Gamborg macro + MS micro) and S media (S macro + Heller
micro) was also tested. 0.3 mg l -1 naphthalane-acetic acid, 0.5 mg l -1 benzyladenine were also
added to media. Nodal segments of shoots were placed on medium and cultured for 4 weeks at
22 ºC, and 16h photoperiod. Slight differences in the multiplication rate could be detected
between media and varieties. The longest shoots developed on S – Heller media in ‘Janus‘, while
mostly MS medium resulted in the longest shoot in other varieties. Low rate of callus
development was detected on MS macro–Gamborg micro medium. Number of shoots was the
highest on MS medium in five varieties.
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