Paper Title
Effect of Sucrose and Activated Charcoal on Shoot Proliferation and Bulblets Formation in Garlic

This investigation was carried out in the Tissue Culture Laboratory, Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza, Egypt, during the period of 2015 to 2016. Shoot tips of two cultivars of garlic (Allium sativum) namely Balady and Chinese were cultured on MS medium supplemented with 1mg/l BA and 0.5 mg/l NAA for shoot initiation. The obtained shoots were subcultured on MS media with various concentrations of sucrose 3, 6, 9 and12%, 9%sucrose +1, 5 and 10 mg/l activated charcoal (AC) and 12%sucrose +1, 5 and 10 mg/l AC. The highest shoot and root length (cm), fresh weight of plant (g) and leaves and roots number were produced by"Chinese",the longest shoots were obtained with using 9%, 12% sucrose and12% sucrose+5 or 10 g/l AC. The highest percentage of bulblets formation was obtained from ‘Balady’ however the highest values of bulblet weight, diameter and length were obtained from ‘Chinese’. The highest percentage of bulblets formation, bulblet weight, diameter and length were obtained using 12%sucrose +1g/l AC followed with 12% sucrose with no significant differences between them, the lowest value was obtained with addition of highest concentration of sucrose + AC. Keywords - Garlic, Shoot Tips, Bulblets, Proliferation, Sucrose, Activated Charcoal