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Heat inhibition of tuber development in potato (Solanum tuberosum L.): effects on microtuber formation in vitro

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Summary

Microtuber formation by single node stem segments of in vitro grown potato plantlets was used as a model system for investigation of heat inhibition of tuber development. The stem segments were incubated in darkness at 20°C or 26°C on a tuberisation medium containing benzyl aminopurine (140 μg 1−1) and sucrose (80 g 1−1). Continuous incubation at 26°C strongly inhibited tuberisation and exposure to 26°C for only 1 week before transfer to 20°C significantly reduced microtuber fresh weight. Inclusion of a gibberellin synthesis inhibitor, paclobutrazol (10−5 M), in the tuberisation medium counteracted the heat inhibition of tuber initiation but not the reduction of microtuber fresh weight. Thus, consistent with previous reports, inhibition of tuber initiation appears attributable to increased endogenous levels of gibberellins. Possible causes of the reduction in microtuber fresh weight are discussed.

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Authors and Affiliations

  1. The Queen's University of Belfast, Agriculture and Food Science Centre, Newforge Lane, BT9 5PX, Belfast, Northern Ireland, UK

    B. M. R. Harvey & S. Watson

  2. Department of Agriculture for Northern Ireland, Agricultural Botany Research Division, UK

    B. M. R. Harvey & S. H. Crothers

  3. Biometrics Division, Department of Agriculture for Northern Ireland, UK

    S. Watson

  4. Wye College, University of London, TN25 5AH, Ashford, Kent, UK

    H. C. Lee

Authors
  1. B. M. R. Harvey
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  2. S. H. Crothers
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  3. S. Watson
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  4. H. C. Lee
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Harvey, B.M.R., Crothers, S.H., Watson, S. et al. Heat inhibition of tuber development in potato (Solanum tuberosum L.): effects on microtuber formation in vitro. Potato Res 35, 183–190 (1992). https://doi.org/10.1007/BF02357612

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  • DOI: https://doi.org/10.1007/BF02357612

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