Induced triploidy in the edible oyster, Crassostrea madrasensis by temperature shock

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.

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Abstract

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.

Item Type:Article
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
ID Code:2095
Deposited By:Dr. V Mohan
Deposited On:09 Aug 2010 12:44
Last Modified:09 Aug 2010 12:44

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