Slow growth in vitro conservation of coffee (Coffea spp.)

Abstract

The effects of reduced sucrose concentrations and low temperature on a collection of coffee microcuttings have been examined. Sucrose concentrations of 0.5 g l-1 and 20 g l-1 and temperatures of 20°C and 27°C were compared in three accessions: the Arabusta (interspecific hybrid) and Coffea arabica L. cv. ‘Caturra amarillo’ and cv. ‘Mokka de Tahiti’. After… (More)
DOI: 10.1007/BF00037693

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