Vegetative propagation of Ulmus villosa: effects of plant growth regulators, collection time, type of donor and position of shoot on adventitious root formation in stem cuttings

摘要

Techniques for the vegetative propagation of Ulmus villosa, an indigenous agroforestry tree species of the north-western sub-Himalayas, were developed. Studies investigated the effects on rooting of stem cuttings of growth regulators with sucrose and fungicide (0%, 0.2% p-HBA + 5% sucrose + 5% captan, and IBA concentrations ranging from 0.2 to 1.0% plus each containing, 0.2% p-HBA + 5% sucrose + 5% captan). Cuttings were collected at two times of the year (February and July) from two types of stock plant (seedling and mature trees) and from two positions within the shoots (lower and upper nodes). Cuttings collected in February were leafless, while those collected in July had about 80 cm2 leaf areas. These cuttings were then set under a mist unit. Percentage rooting and primary root number differed significantly between treated and untreated cuttings. Treatment of cuttings with chemical formulations of 0.4% IBA + 0.2% p-HBA + 5% sucrose + 5% captan maximized rooting (82.0%), while, survival (80%) and primary root number (14.7) were greatest with: (i) 0.6% IBA + 0.2% p-HBA + 5% sucrose + 5% captain and (ii) 0.8% IBA + 0.2% p-HBA + 5% sucrose + 5% captan, respectively. Rooting success and root number were better in propagules set in February rather than in July. Cuttings from seedlings rooted better, with more roots ensuring better survival, than cuttings from mature trees (12–13-years-old). In cuttings from seedlings, those cuttings collected from the lower part of the shoots had greater percentage rooting and primary root number than those from the upper part. Maximum root regeneration (100%), roots number (19.0), and survival (98.5%) were achieved when the time of collection (February) and shoot position were optimized. Rooting was best when cuttings had higher levels of sugar, total carbohydrate and peroxidase enzyme activity, and low N.