A hydroponic-based efficient hardening protocol for in vitro raised commercial kiwifruit ( Actinidia deliciosa )
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A hydroponic-based efficient hardening protocol for in vitro raised commercial kiwifruit (Actinidia deliciosa) Sumit Purohit 1 & Janhvi Mihra Rawat 2 & Vivek Kumar Pathak 3 & Dinesh Kumar Singh 1 & Balwant Rawat 4 Received: 17 June 2020 / Accepted: 15 September 2020 / Editor: Prakash Lakshmanan # The Society for In Vitro Biology 2020
Abstract Actinidia deliciosa is a commercially important plant receiving recognition because of its high nutritive value. This study presents an efficient protocol for the hardening of in vitro raised Actinidia deliciosa plants using a hydroponic method. Leaf explants inoculated on Murashige and Skoog (MS) medium supplemented with 5.00 μM 6-benzylaminopurine (BAP) and 1.00 μM αnaphthaleneacetic acid (NAA) resulted in 5.28 ± 0.14 shoots per explants and 8.33 ± 1.80 cm average shoot length. Rooting was achieved through half-strength MS medium supplemented with 1.5 μM indolebutyric acid (IBA) and 0.6 μM BAP. Maximum root number (12.76 ± 1.08) and 6.78 ± 0.25 cm average root length were recorded from plantlets using half-strength MS medium supplemented with 1.5 μM indolebutyric acid (IBA) and 0.6 μM BAP. In hydroponic system, an average root length of 22.40 ± 0.59 cm, average root number of 21.50 ± 1.24, average leaf number of 4.50 ± 0.40, and average shoot length of 9.71 ± 0.29 cm were observed in Hoagland & Arnon solution. The early development of shoots, roots, and leaves through hydroponics was advantageous in establishment of micropropagated plants in a greenhouse. Complete 100% plant survival was found by following proper acclimatization using hydroponic method. The study underlines the efficient hardening of micropropagated plants of A. deliciosa through hydroponic technique in Himalayan region. Keywords Kiwifruit . Himalayan region . Hydroponic technique . Hardening protocol . Shoot regeneration
Kiwifruit (Actinidia deliciosa), native to eastern Asia, is a deciduous fruit plant with several health benefits. This species made its way to become a commercial crop in the twentieth century because of its high nutritive and economic values (Ward and Courtney 2013). Kiwifruit is native to southwest China and is also known as goose berry. However, the name kiwifruit came into existence and became more familiar after its introduction in New Zealand and, to date, there are 52 known species having different ploidy levels. The fruit is an excellent source of vitamin C (720 mg 100 g−1 fresh weight)
* Balwant Rawat [email protected] 1
Uttarakhand Council for Biotechnology, Biotech Bhavan, P.O. Haldi-263146, Pantnagar, District-U. S. Nagar, Uttarakhand, India
2
Botany Division, Forest Research Institute, Dehradun, Uttarakhand 248006, India
3
G. B. Pant University of Agriculture and Technology, Pantnagar, District- U. S. Nagar, Uttarakhand 263145, India
4
School of Agriculture Sciences, Graphic Era Hill University, Dehradun, Uttarakhand 248002, India
and minerals and also enriched with high antioxidant capacity (Selman 1983; Wang et al. 1996; Ferguson and Ferguson
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