In vitro conservation of Cape gooseberry through slow-growth nodal segment cultures

The objective of this work was to evaluate the effects of temperature and osmotic agents on the in vitro conservation of Cape gooseberry ( Physalis peruviana ). Temperatures at 18 and 25°C, as well as the osmotic agents sucrose, mannitol, and sorbitol were tested. A short-term in vitro conservation of Cape gooseberry can be achieved at 18°C, using 30 g L -1 sucrose.