Chemical activation of ginger rhizome extract in terms of adventitious root formation in mung bean cuttings

Abstract

Chemical potentiation of equeous extracts of Ginger ( Zingiber Officinale
Roscoe) rhizome in terms of adventitious root formation (ARF)of mung bean
(Phaseolus aureus Roxb.) cutting was carried out by adding chemical substances of
different nature, during aging of cutting for 3 – days in aqueous extract . However ,
the chemicals that were added to potentiate the extract during aging period are :-
A) Carbohydrates (eg : sucrose and glucose )
B) Vitamins (eg : ascorbic acid )
C) Nitrogenous compounds (eg : (NH4)2SO4 )
However , stem cutting as "exprimantal system" were taken from10–days–old
seedlings of mung bean.These seedlings were growing in growth cabinet under
standard conditions of contineuos light,light irradiance (3000-3500 lux) temperatuere
(25±1)and relative humidity(60-70%).The results revealed the followings:-
1-The optimum concentration of giniger extract was 0.1% in terms of ARF.The mean
root no./cutting formed at this conc.is (3.7 folds)than control (Fresh untreated cutting
with auxin).
2-The processes that occurs during aging which lead to diminishing rooting response
in aged cuttings was overcomed or stopped completely by water extract of giniger at
conc.of 0.01%.

3-Statistically,the significant role of sucrose,glucose and ascorbic acid at
conc.[(1.5%)(1.0and1.5%)and 400ppm]respectively in stopping the processes that
occurs during aging that render the cutting to respond for rooting as if they were fresh
cuttings.
4-Potentiation of giniger extract in terms of ARF.in mung bean cuttings occurred by
adding(NH4)2SO4 (0.025%)and glucose (1.5 and 2)% to the extract.The potentiation
was represented by significant increase in rooting response of cutting aged in such
extracts.Surprisingly,such increament was markedly skipped( raised over ) that of
fresh cuttings.