Abstract
An in vitro study was conducted to investigate the effect of phosphorus concentration and pH on microtuberization of two potato varieties. Diamant variety produced higher microtuber number while Spunta gave heavier microtubers. Increasing phosphorus concentration to 2 mM gave the best results of microtuber number and average microtuber weight per jar. Moreover, lowering pH for 24 hr. produced higher microtuber number and average microtuber weight per jar. The results demonstrated that increasing phosphorus concentration and pH temporary lowering could improve microtubers number and weight magnifying the possibility of microtuber utilization in seed potato programs.
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