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Microtuberization and Acclimatization in the Dioscorea cayenensis Thunb. by the Carbon Source
J Plant Biotechnol 2018;45:125-130
Published online June 30, 2018
© 2018 The Korean Society for Plant Biotechnology.

Na Nyum Lee1†, Ji Ah Kim1†*, Yong Wook Kim1, Tae Dong Kim2

1Forest Biotechnology Division, National Institute of Forest Science (NIFoS), Suwon, 16631, Korea
2Special Forest Products Division , National Institute of Forest Science (NIFoS), Suwon, 16631, Korea
Correspondence to: J. A. Kim (✉) e-mail:
These authors contributed equally to this work.
Received November 18, 2017; Revised May 24, 2018; Accepted June 6, 2018.
cc This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
In this experiment, we investigated the effects of various carbon sources and concentrations on the microtuber induction and acclimatization of the yam (Dioscorea cayenensis). First, the effects of the in vitro carbon sources and concentrations on the microtuber induction were examined. The highest efficiency of the microtuber induction was obtained in the 7% sucrose treatment, whereas the glucose treatment shows no effect on the microtuber formation. Secondly, the effects of the survival rate and the microtuber formation rate after the acclimatization were examined. The diameter (6.1 mm) and fresh weight (0.5g) of the tuberous root are the highest in the pretreatment of the 7% sucrose. Although the survival rate of the pretreatment of the low concentration sucrose (3% sucrose) is 100 %, the growth and development were inhibited. These results suggest the 7% sucrose treatment is appropriate for the yam microtuber formation and acclimatization. In addition, this protocol could be used for the propagation of virus- or disease-free clones and the multiplication of elite yam cultivars.
Keywords : Dioscorea cayenensis, microtuberization, carbohydrate

June 2018, 45 (2)
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