Improvement of in vitro proliferation and elongation of habanero pepper shoots (capsicum chinense jacq.) by Temporary Immersion

Abstract

This article describes the performance of nodal segments from Habanero pepper (Capsicum. chinense) during shoot induction and elongation under different semisolid and liquid culture conditions with various degrees of ventilation in which they were exposed to different levels of immersion and growth regulators. The ethylene content in non-ventilated containers, the age of the explant donor plants as well as the effect of thidiazuron and paclobutrazol on shoot induction and of gibberellic acid and AgNO3 on shoot elongation were also evaluated. A temporary immersion bioreactor (BioMINTTM) was used for the multiplication and elongation of isolated shoots with very good results. We report an efficient protocol for the in vitro propagation of Habanero pepper that produces plants with a high survival rate when transplanted to soil.