Induksi Umbi Mikro Kentang (Solanum tuberosum L.) secara In Vitro pada Suhu Medium dengan Beberapa Konsentrasi Gula.

Abstract

The barrier of potato development in Indonesia was the characteristics of potato that specific at low temperature. Therefore, it was important to adaptate potatoes on medium temperature. This research were aimed to study the effect of temperature increasing and sugar concentration on in vitro microtuberization of potato. Potato microtuber of Granola, DTO 28, and CIP 801040 was inducted at low (18–23 0C) and medium temperature (28–31 0C) with three sugar concentrations (90, 105, and 120 g l-1) which used completely randomized design. Medium temperature (28–31 0C) still able to stimulate the formation of microtubers despite the number, fresh weight and tuber dry matter percentage were lower and also had a thick skin and higher phenolic compound. Differences of sugar concentrations did not significantly affect the production of potato microtubers at low temperature and medium temperature. Interaction between increasing of temperature and sugar concentration affected induction of Granola’s buds and the number of CIP 801040’s stolons, roots, and tubers at medium temperature.