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1980•Journal of the American Society for Horticultural ScienceOpen access

In Vitro Culture of Sour Cherry Fruits1

Vernon A. Wittenbach, Martin J. Bukovac

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Abstract

Abstract Sour cherry ( Prunus cerasus L. cv. Montmorency) fruit were collected from the orchard at various stages of development and cultured in vitro on a minimal medium. Fruits transferred to culture during Stage II ceased to develop and ripen. Fruits transferred during early Stage III increased in fresh weight and ripened as indexed by pigment formation and softening. However, the growth rate and final size were less than fruits developing on trees. Benomyl (100 mg liter -1 ) incorporated in the medium reduced contamination without affecting fruit growth.

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Abstract Sour cherry ( Prunus cerasus L. cv. Montmorency) fruit were collected from the orchard at various stages of development and cultured in vitro on a minimal medium. Fruits transferred to culture during Stage II ceased to develop and ripen. Fruits transferred during early Stage III increased in fresh weight and ripened as indexed by pigment formation and softening. However, the growth rate and final size were less than fruits developing on trees. Benomyl (100 mg liter -1 ) incorporated in the medium reduced contamination without affecting fruit growth.

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Available abstract

Abstract Sour cherry ( Prunus cerasus L. cv. Montmorency) fruit were collected from the orchard at various stages of development and cultured in vitro on a minimal medium. Fruits transferred to culture during Stage II ceased to develop and ripen. Fruits transferred during early Stage III increased in fresh weight and ripened as indexed by pigment formation and softening. However, the growth rate and final size were less than fruits developing on trees. Benomyl (100 mg liter -1 ) incorporated in the medium reduced contamination without affecting fruit growth.

Key concepts: Prunus cerasus, Sour cherry, Orchard, Prunus, Horticulture, Fruit tree, Biology, Benomyl

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