Effects of 2,4-dichlorophenoxyacetic acid, α-naphthylacetic acid on the variant formation of Valentine Hoya (Hoya kerrii)

Abstract

Valentine Hoya (Hoya kerrii) is favoured by many people for its richness in leaf shape, colour and flower fragrance. To increase the diversity and abundance of Hoya, leaf samples were transplanted into MS medium supplemented with 2,4-D and α-naphthylacetic acid (NAA) (concentration 4-7 mg/l) to create callus and induce mutations...