Table 2.
Effect of different combinations of BAP, NAA and source of carbohydrate on callus differentiation
| BAP (mg/l) | NAA (mg/l) | Sucrose (g/l) | Maltose (g/l) | Percentage of calli produced green shootsa | ||
|---|---|---|---|---|---|---|
| IR64 | Taothabi | Khongan | ||||
| 0.0 | 0.0 | 30 | 0 | 0 | 1 | 2 |
| 2.0 | 0.0 | 30 | 0 | 7 | 8 | 10 |
| 2.0 | 0.1 | 30 | 0 | 8 | 25 | 26 |
| 2.0 | 0.5 | 30 | 0 | 5 | 20 | 23 |
| 0.0 | 0.0 | 0 | 30 | 0 | 2 | 2 |
| 2.0 | 0.0 | 0 | 30 | 12 | 11 | 14 |
| 2.0 | 0.1 | 0 | 30 | 14 | 27 | 30 |
| 2.0 | 0.5 | 0 | 30 | 9 | 24 | 25 |
a100 calli were cultured for each of media combination. Percentage of calli producing green shoots were estimated after 3 weeks of culture