Influence of Carbon Sources and Their Concentrations on Rooting and Hyperhydricity of Apple Rootstock MM.106

Influence of fructose, sucrose, glucose, sorbitol and maltose carbon sources at various concentrations on rooting and hyperhydricity apple rootstock MM106 was investigated. Type and concentration of sugars had a significant effect on rooting percentage, mean root number, mean root length, hyperhydricity, as well as survival rate. The in vitro cultures produced the higher rooting percentage, mean root number, mean root length, when grown on media containing 90 mM sucrose. Shoots failed to root when fructose and maltose were used. The percentage of hyperhydric shoots was significantly higher at 60 mM maltose and 30 mM sorbitol and was less at 90 or 120 mM sorbitol, 90 mM sucrose and fructose and 120 mM maltose. Regenerated plantlets were acclimatized and successfully transplanted to soil with 90% survival.