Minimal Media Strength for In vitro Conservation of Strawberry (Fragaria ananassa) Cultures

Abstract

An experiment for strawberry Fragaria ananassa cv. Festival in vitro conservation of cultures for nine months was studied. Three MS medium strength (full strength MS, ¾ MS, ½ MS, and ¼ MS) and the storage period (3, 6, and 9 months) in slowing down or reducing growth. Results showed a significant effect of the medium salt strength, as the full strength treatment was higher by achieved the highest percentage of viability (survival %) and storage characteristics of cultures (N%, P%, carbohydrates%, protein %) and regeneration ability characteristics (shoots and roots number and length). Three-month storage period achieved the highest rate compared to the nine-month storage period, which recorded the lowest average for the studied characteristics. The full strength treatment for three months storage period realized the highest rate compared to treatment ¼ strength for the storage period of nine months, which recorded the lowest rate of the studied traits. The application of minimal strength for in vitro conservation allows strawberry cultures to remain viable with a slow growth rate and a significant increase in the storage life of the tissues to nine months.