Root Initiation in Apple Shoots Culturedin VitroWith Auxins and Phenolic Compounds
- 1 January 1976
- journal article
- research article
- Published by Taylor & Francis in The Journal of Horticultural Science and Biotechnology
- Vol. 51 (4) , 495-499
- https://doi.org/10.1080/00221589.1976.11514718
Abstract
Two phloridzin breakdown products, phloroglucinol and phloretic acid, more than doubled the proportion of M.7 apple rootstock shoots which rooted when cultured in vitro with auxins. Caffeic acid, catechol and pyrogallol did not significantly increase rooting.This publication has 3 references indexed in Scilit:
- Effect of Benzyl Adenine on Isolated Apple ShootsNature, 1967
- STUDIES OF PHLORIDZIN IN MALUSCanadian Journal of Biochemistry and Physiology, 1959
- The oxidation of β-(3-indolyl)propionic acid and γ-(3-indolyl)-n-butyric acid by peroxidase and Mn2+Biochemical Journal, 1955