Keragaan Bawang Merah Varietas Bauji (Allium ascalonicum L. var. bauji) Generasi M1V1 Hasil Perlakuan Kolkisin
Penulis Utama
:
Gayatri Sitoresmi
NIM / NIP
:
H0720075
×<p xss="removed" xss=removed><span lang="IN" xss="removed">S</span><span lang="IN" xss="removed">hallots (<i>Allium ascalonicum</i> L.) are a
highly demanded commodity in Indonesia. As demand increases, production must
also be enhanced to meet this need. One of the superior local varieties of
shallots is the Bauji variety from Nganjuk, which has medium-sized bulbs,
indicating that its production potential can still be improved. Efforts to
increase the production of Bauji shallots can be made through genetic
improvement by artificial mutation using the chemical mutagen colchicine. This
study aims to examine the performance of the M1V1 generation Bauji shallot
variety treated with colchicine and to identify treatments that cause mutations
in the Bauji shallot variety. The research was conducted from September to
December 2023 in Greenhouse A, Faculty of Agriculture, Sebelas Maret
University. This study used a factorial Completely Randomized Design (CRD),
with the first factor being colchicine concentration (K) and the second factor
being soaking duration (P). The colchicine concentrations used were 0.005% and
0.01%, with soaking durations of 3 hours and 6 hours. The observational data
were analyzed using a 5% T-test. The results showed that certain plants
indicated polyploidy. The treatment with colchicine concentration of 0.01% and
3 hours soaking (K2P1) is suspected to be the most effective in causing
mutations in the Bauji variety of shallots.</span><br></p>
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Penulis Utama
:
Gayatri Sitoresmi
Penulis Tambahan
:
-
NIM / NIP
:
H0720075
Tahun
:
2024
Judul
:
Keragaan Bawang Merah Varietas Bauji (Allium ascalonicum L. var. bauji) Generasi M1V1 Hasil Perlakuan Kolkisin
