The effects of colchicine concentration and soaking time on formation of leaves and roots of katokkon (Capsicum chinense Jacq.) in vitro

• Published in: IOP conference series. Earth and environmental science Vol. 486; no. 1; pp. 12103 - 12106
• Main Authors: Kasmiati, Sjahril, R, Riadi, M, Ridwan, I, Trisnawaty, AR
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.04.2020
• Subjects: Buds; Chromosomes; Colchicine; Immersion; Leaves; Quality control; Roots; Shoots; Submerging; Sweet taste
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/486/1/012103

Katokkon chili is a plant of the Solanaceae family which has a unique characteristic of fruit shape, spiciness level and also has a sweet taste. In addition, it is a diploid plant with 12 pairs of chromosomes (2n=24). Quality improvement and production of katokkon chili can be done by doubling the chromosomes. This research aimed to study the effect of several concentrations and time of immersion of colchicine on the buds of the katokkon chili shoots. Research activity was carried out by soaking the buds of the katokkon at several concentrations of colchicine (0.25%, 0.50%, 0.75%, and 1.00%) for some immersion times (1.5 hours, 3 hours and 4.5 hours) resulted in a total of 12 treatment combinations and 1 control. The shoots were grown in vitro on MS media until the roots and leaves grow. The characters observed were the formation of roots and leaves which were then compared to controls. The results show that the concentrations of colchicine (0.25%, 0.50%, 0.75%, and 1.00%) had a negative effect on the katokkon chili which was characterized by no leaf formation as in control plants (0%). The application of colchicine did not affect root formation, it can be seen from the emergence of roots in shoots which are induced by colchicine similar to control plants without colchicine treatment.