Evaluation of Genetic Stability and Effects of Plant Growth Regulators for in vitro Propagation of Underutilized Vitis amurensis ‘Cheongsan’

Abstract

Vitis amurensis ‘Cheongsan’ is a plant with high economic value in both medical and agricultural applications. However, its utilization has been restricted owing to difficulties encountered when applying traditional mass propagation methods, requiring instead application of in vitro propagation methods for their mass scale production. Hence, this study was conducted to find the optimal plant growth regulators for shoot multiplication and root induction during in vitro propagation. Among the three cytokinins used at multiple concentrations for culture initiation and shoot multiplication, the most positive response was found with MS medium containing 5.0 μM 6-benzyladenine (BA), compared to more modest responses from other types of cytokinin, such as kinetin (KIN) and thidiazuron (TDZ). For root induction, medium supplemented with α-naphthaleneacetic acid (NAA) produced a callus and inhibited shoot growth in explants, whereas indole-3-butyric acid (IBA) and indole-3-acetic acid (IAA) did not create any significant problems, but did display differences in root induction efficiencies. Generally, root induction responses with IBA were better that those with IAA. The maximum rooting rates were observed without callus formation and no shoot growth inhibition from explants grown on media supplemented with 0.67 μM IBA. Further, inter-simple sequence repeat (ISSR) analyses revealed that micropropagated plantlets generated in medium supplemented with 5.0 μM BA and 0.67 μM IBA did not lead to genetic variation. Therefore, the application of the in vitro propagation method developed in this study could be used on a commercial scale and will offer opportunities to strengthen the industrial use of V. amurensis ‘Cheongsan’.

Optimization of Plant Growth Regulators for In Vitro Mass Propagation of a Disease-Free ‘Shine Muscat’ Grapevine Cultivar

“…In contrast, the medium treated with KIN displayed a lower survival rate of 37.8% to 67.4% compared with the cytokinin-containing medium, and it showed no significant difference from the non-treated section without cytokinins. Prior studies on various types of vines have also demonstrated that KINs do not yield favorable results compared with other cytokinin hormones [37,38]. Therefore, the application of various concentrations of KIN in this study did not have a positive effect on the regeneration or sprout induction of 'Shine Muscat' compared with BA and TDZ.…”

“…In this study, ISSR markers proved to be valuable tools for assessing the genetic fidelity of the in vitro-regenerated plants. The genetic profiles determined using DNA markers demonstrated that genetic fidelity was well-maintained during somatic embryogenesis, with only rare instances of deviation [38]. Moreover, the analysis of the hormonal conditions using ISSR markers revealed no differences between the in vitro-obtained plants and the parental plant, indicating that the hormone treatment used did not lead to significant genetic deviations.…”

In vitro embryo rescue for the production of hypotetraploids after cross between hypotetraploid and tetraploid grape cultivars

“…Plants established from ovules at 10 WAP were transplanted to pots filled with a commercial substrate mix and perlite (1:1) contained in plastic sundae cups with lids, and were hardened by gradually lowering the humidity over a period of one month (Kwon et al, 2019). Hardened plants were transferred to a commercial substrate mix in 1 L plastic pots and maintained in the glasshouse.…”

Effect of calcium nitrate treatment on reduction of berry shattering in ‘Cheongsoo’ grape cultivars

“…In Korea, many efforts have been made to breed and use new grape cultivars (Park et al, 2017;Kwon et al, 2019;Park et al, 2020;Kim et al, 2020). Researchers of Rural Development Administration in Korea have developed a promising cultivar 'Cheongsoo' by crossing 'Siebel 9110' and 'Himrod' varieties. It has excellent fruit quality and flavor, is suitable for fresh consumption, and has optimal conditions for wine production (Chang et al, 2014).…”