INDUCTION OF POTATOES (Solanum tuberosum L.) MICRO TUBER AT SOME COUMARIN CONCENTRATIONS AND ..

Potatoes are a highpriority horticultural crop to cultivate since they can be used to diversify food sources. The provision of potato seeds necessitates an increase in micro tuber development. The aim of this research was to see how coumarin concentration and incubation room temperature affected the induction of potato microtubers. From September 2019 to January 2020, this study was conducted at the Plant Tissue Culture Laboratory, Faculty of Agriculture, Andalas University, Padang. In a totally randomised design, the analysis used a twofactor factorial with four replications (CRD).The first element is the coumarin concentration, which is divided into five levels: 0, 25, 50, 75, and 100 mg/l. The temperature of the incubation room, which has three levels: 20, 25, and 30, is the second component. The F test was used to evaluate the results, followed by the Tukey's test. The results of the study revealed that there was a relationship between the application of various coumarin concentrations and the incubation room temperature and tuber emergence time; the fastest tubers appeared 13.26 days after the tuber medium (DAT) was added at 100 ppm of coumarin and a temperature of 30 ° C.The best use of 100 ppm coumarin is for tuber emergence time, tuber number, and fresh root weight. The time it took for tubers to emerge was influenced by the temperature of the incubator, but not the diameter of the tuber, fresh weight of the tuber, or fresh weight of the shoot.

Please see the link - https://ikprress.org/index.php/PCBMB/article/view/6259