Record Details

In vitro approaches for conservation and exchange of spices germplasm

DSpice at Indian Institute of Spices Research

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Field Value
 
Creator NIRMAL BABU, K
GEETHA, S P
MINOO, DIVAKARAN
RAJALAKSHMI, K
GIRIJA, P
RAVINDRAN, P N
PETER, K V
 
Date 2015-01-12T10:53:51Z
2015-01-12T10:53:51Z
1999
 
Identifier Biodiversity, Conservation & Utilization of Spices, Medicinal & Aromatic Plants pp. 45- 53 (1999).
http://hdl.handle.net/123456789/1219
 
Description In vitro technology is developed for medium term conservation of black pepper, cardamom, ginger, turmeric, vanilla, capsicum and many herbal spices by maintaining the shoot tip cultures under minimal growth conditions.
Cryopreservation technology is available for seed conservation in black pepper, cardamom, capsicum and mint. Technologies are available
in black pepper, cardamom, ginger and vaniI1a for meristem culture and disease elimination. In vitro plantlets, synthetic seeds and micro-rhizomes can be used for movement of disease free planting material, thus minimizing the disease spread. Thus in vitro storage becomes an important component
in the overall strategy of conserving genepool in spice crops.
 
Format 588723 bytes
application/pdf
 
Language en
 
Publisher Indian Institute of Spices Research, Calicut
 
Subject Spices Germplasm
In vitro approaches
conservation
 
Title In vitro approaches for conservation and exchange of spices germplasm
 
Type Article