Mallia, Jyothi V and Thomas, P C and Muthiah, P (2006) Induced triploidy in the edible oyster, Crassostrea madrasensis by temperature shock. Journal of the Marine Biological Association of India, 48 (2). pp. 249-152.
Heat and cold shock were applied for triploid induction in the edible oyster Crassostrea madrasensis. Triploidy was confirmed by metaphase-spread preparation. The highest triploid induction by cold shock (5°C: 10 min) was 42.2% at larval stage and 33.3% at 'D' stage. With heat shock at 35°C (5 min) triploid percentage was 42% during larval stage and 39.1% at 'D' stage.
|Uncontrolled Keywords:||Induced triploidy; edible oyster; Crassostrea madrasensis; temperature shock|
|Subjects:||Molluscan Fisheries > Edible oyster|
|Divisions:||CMFRI-Cochin > Physiology and Nutrition Pathology
CMFRI-Cochin > Marine Capture > Molluscan Fisheries
|Depositing User:||Dr. V Mohan|
|Date Deposited:||09 Aug 2010 07:14|
|Last Modified:||09 Sep 2015 15:15|
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