Perubahan Kandungan Gibberellic dan Gula Total pada Fase-Fase Perkembangan Bunga Manggis  

Oleh:

Rai, I Nyoman ; Poerwanto, Roedhy ; Darusman, Latifah Kosim

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Hayati Journal of Biosciences vol. 13 no. 3 (Sep. 2006), page 101-106.
Topik: ACID; Mangoesteen; Flowering; Induction; Gibberellic Acid
Fulltext: 81.pdf (114.63KB)

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: HH13.8 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

The objectives of this experiment were to study the changes of gibberellic acid and total sugar content in flower developmental stages of mangosteen. The result showed that flower development of mangosteen consisted of four stages: 1. induction 2. differentiation 3. maturition of flower organs, and 4. anthesis Floral induction was microscopically characterized by the swelling of the basal structure of the new shoot. it was found that induction stage of mangoesteen flowering was characterized by sharp decrease of gibberellic acid (GA3, GA5, GA7) and increase of total sugar content of leaf. On the other hand, it was found that leaf on the non flowering shoot spices had high gibberellic acid and low total sugar.

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