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Annals of Botany 89: 419-425, 2002
© 2002 Annals of Botany Company

In vitro Bulb Development in Shallot (Allium cepa L. Aggregatum Group): Effects of Anti-gibberellins, Sucrose and Light

F. LE GUEN-LE SAOS1, A. HOURMANT*,1, F. ESNAULT2 and J. E. CHAUVIN2

1Université de Bretagne Occidentale, Laboratoire de Biotechnologie et Physiologie Végétales, 6 Avenue Victor Le Gorgeu, BP 809, 29285 Brest cedex, France and 2INRA Station d’amélioration de la pomme de terre et des plantes à bulbes, Domaine de Kéraïber, 29260 Ploudaniel, France

* For correspondence. Fax + 33 298017170, e-mail Annick.Hourmant{at}univ-brest.fr

Received: 17 October 2001; Returned for revision: 26 November 201; Accepted 18 December 2001.

Bulbing was studied in shallot plants cultured in vitro. Bulbing occurred under a 16 h photoperiod with fluorescent + incandescent light and 30–50 g l–1 sucrose in the culture medium. Exogenous gibberellin (10 µM GA3) inhibited leaf and root growth and bulbing. When added to the medium at a concentration of 10 µM, three inhibitors of gibberellin biosynthesis (ancymidol, flurprimidol and paclobutrazol) promoted bulb formation and the percentage of bulbing. When ancymidol was used in combination with GA3, it did not reverse the effect of GA3 applied alone. Under treatments with 30–70 g l–1 sucrose, bulbing ratios greater than those found in control plants were achieved by addition of ancymidol, and bulb fresh weight was increased in the same way. Ancymidol caused a 66 % decrease in sucrose content in leaf bases but greatly increased the glucose, fructose and fructan contents. The increase in fructan content by ancymidol could result from the three-fold rise in total [14C]sucrose uptake per plant from the culture medium associated with a marked increase in leaf base labelling at the expense of root labelling. The possible role of ancymidol is discussed and evidence supports a major regulatory role for gibberellins in bulbing.

Key words: Shallot, Allium cepa L. Aggregatum Group, in vitro bulbing, ancymidol, light quality, sucrose, carbohydrate content.


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