EFFECT OF AUTOCLAVING AMINO-ACIDS ON IN-VITRO ROOTING RESPONSE OF WILD CHERRY SHOOT

The effects of L-glutamine, L-glutamic acid, L-asparagine, tryptophan and auxins were studied on the adventitious root growth in wild cherry . Different concentrations of the amino acids were added to the media before autoclaving or by sterile filtration after autoclaving. Root in duction was by culturing shoots on MS basal medium with IBA 5.5 muM fo r 5 days. Induced shoots were transferred to supplemented media and th en the number of roots and their elongation were determined after 30 d ays. The number of developed roots was the same in all conditions test ed (nine to ten roots per plantlet). When L-glutamine (1.4 mM) was add ed before autoclaving, root elongation stopped at 9 mm; but root lengt h reached 48 mm when L-glutamine was added by filtration after autocla ving. When L-glutamic acid (1.4 mM) was added before or after autoclav ing, the root lengths were 16 mm and 21 mm, respectively. In the prese nce of L-asparagine, added before or after autoclaving, the root lengt h attained 47 mm, in both cases. Root elongation was similar when eith er 5-oxoproline (1.4 mM) was added after autoclaving, or when L-glutam ine was added before autoclaving. Without amino acid, root elongation was similar to the results obtained when L-glutamine was added by filt ration, or L-asparagine. Therefore, these results indicate that the au toclaving of L-glutamine could produce the same inhibitory effect as 5 -oxoproline, which strongly inhibits root elongation in Prunus avium L .