Elsabaa, N., Ahmed, M., Younes, N., Shehata, M. (2022). Effect of Led Spectrum on Potato Growth in Vitro. Journal of Plant Production, 13(6), 273-279. doi: 10.21608/jpp.2022.145818.1133
Nada Elsabaa; M. E. Ahmed; N. A. Younes; Mona N. Shehata. "Effect of Led Spectrum on Potato Growth in Vitro". Journal of Plant Production, 13, 6, 2022, 273-279. doi: 10.21608/jpp.2022.145818.1133
Elsabaa, N., Ahmed, M., Younes, N., Shehata, M. (2022). 'Effect of Led Spectrum on Potato Growth in Vitro', Journal of Plant Production, 13(6), pp. 273-279. doi: 10.21608/jpp.2022.145818.1133
Elsabaa, N., Ahmed, M., Younes, N., Shehata, M. Effect of Led Spectrum on Potato Growth in Vitro. Journal of Plant Production, 2022; 13(6): 273-279. doi: 10.21608/jpp.2022.145818.1133
1Vegetable Crops, Faculty of Agriculture, Al-Azhar University Assiut Branch
2Vegetable Crops, Faculty of Agriculture and Natural Resources, Aswan University
Abstract
The experiment was carried out to investigate the growth behavior in-vitro plant tissue culture of Potato plantlets under different light spectra. The 3rd generation in vitro plantlets of potato was used. The experiment included 5 treatments were conducted as factorial based on completely randomized design (CRD) with five replications and each replication included five jars with 3 plants per each one. The adventitious shoots of S. tuberosum (0.5–1 cm in length) were exposed in jars containing approximately 30 ml of the Murashige and Skoog (MS) salt medium. The cultures were kept under each light LEDs (W, Y, G, B and R) separately, for 15 days (subculture period). Results of 3 subcultures indicated a significant increase of multiplication rate under all light conditions, which recorded the highest mean value with green light followed by blue then red. Also, an increase in shoot length due to the optical spectrum lights and the highest value recorded with the blue light followed by red one. Number of leaves scored the highest value with the blue light. As for the fresh weight of plant found that the highest mean values recorded with blue light followed with the red one. While the lowest mean values for all parameters recorded with the yellow light. The highest quantities of glucose, fructose, sucrose, soluble carbohydrates, amino acid and tocopherol recorded the highest values under blue light, while soluble protein and anthocyanin scored the highest values under red light.
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