EFFECTS OF GREEN COCONUT MILK AND ACTIVATED CARBON ON THE IN-VITRO MICROPROPAGATION OF TWO IMPROVED VANILLA VARIETIES FROM MADAGASCAR Manitra Ampotony AND Tsy Taitra

Plant Physiology

On in-vitro culture, green coconut milk is frequently added as a complement or as a substitute for certain phytohormones in the culture medium of orchids as well as activated carbon through its role as an antioxidant. This study concerns the influences of green coconut milk and activated carbon on the in-vitro micropropagation of two improved varieties of Vanilla from Madagascar « Manitra Ampotony and Tsy Taitra ». Different treatments consisting of MS/2 base medium supplemented with 150 ml/l of green coconut milk combined or not with 1 g/l, 2 g/l, and 3 g/l of activated carbon have been studied. The best growth and maximum root production were abtained by combining 150 ml/l of green coconut milk and a dose of 1 g/l of activated carbon. The exclusive presence of 150 ml/l of green coconut milk in the culture medium in both varieties gave maximum root elongation. In the Manitra Ampotony variety, the culture medium with the simultaneous presence of 150 ml/l of green coconut milk and 1 g/l of activated carbon has been shwn to be adequate for phyllogenesis. In the Tsy Taitra variety, the maximum leaf production was obtained with the treatment using only 2 g/l of activated carbon. The optimal in-vitro proliferation of the shoots of these two varieties was recorded in the medium widium without green coconut milk or activated carbon.

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