The objective of this investigation was to induce lily bulblets (Lilium sp.) from scales using growth regulators. In the induction stage of bulblets, two caliber bulbs were used, also 100 mg/L of naphthaleneacetic acid (NAA), 50 and 100 mg/L of benzylaminopurine (BAP), alone or in combination. The bulbs were disinfected and subjected to the growth regulators, and the scales placed in PREMIX substrate at field capacity. In the establishment stage, induced bulbs were used and placed in a substrate for the growth and development of seedlings. The results showed that the use of 100 mg/L NAA, 100 mg/L of BAP, alone or in combination, allowed to induce a greater number of bulblets from bulbs of larger caliber compared to the control. In the establishment stage it was determined that the bulblets induced from larger caliber bulb scales and subjected to concentrations of 100 mg/L of NAA + 50 mg/...

The objective of this investigation was to induce lily bulblets (Lilium sp.) from scales using growth regulators. In the induction stage of bulblets, two caliber bulbs were used, also 100 mg/L of naphthaleneacetic acid (NAA), 50 and 100 mg/L of benzylaminopurine (BAP), alone or in combination. The bulbs were disinfected and subjected to the growth regulators, and the scales placed in PREMIX substrate at field capacity. In the establishment stage, induced bulbs were used and placed in a substrate for the growth and development of seedlings. The results showed that the use of 100 mg/L NAA, 100 mg/L of BAP, alone or in combination, allowed to induce a greater number of bulblets from bulbs of larger caliber compared to the control. In the establishment stage it was determined that the bulblets induced from larger caliber bulb scales and subjected to concentrations of 100 mg/L of NAA + 50 mg/...

The present investigation was conducted to determine the segment of the irish lace marigold and appropriate formulation of irish lace marigold and leaves of stevia in the development of a filter sweetened, for which plants were used irish lace marigold and leaves stevia, which were washed, disinfected, dried at 65 °C, ground, sieved and packed; later formulations were made with irish lace marigold and stevia leaves (90:10, 85:15, 80:20 and 75:25), using a gram per sample packed in sealable paper, the results of the color, infusion time and pH, also the organoleptic evaluations smell, taste, sweetness and overall appearance were processed using the SAS statistical package (Statistical Analysis System ) for Window V8. The results showed that using 80 to 85 % leaves + flowers irish lace marigold and 15 to 20% stevia leaf with a sweetened organoleptically suitable filter is obtained.

The present investigation was conducted to determine the segment of the irish lace marigold and appropriate formulation of irish lace marigold and leaves of stevia in the development of a filter sweetened, for which plants were used irish lace marigold and leaves stevia, which were washed, disinfected, dried at 65 °C, ground, sieved and packed; later formulations were made with irish lace marigold and stevia leaves (90:10, 85:15, 80:20 and 75:25), using a gram per sample packed in sealable paper, the results of the color, infusion time and pH, also the organoleptic evaluations smell, taste, sweetness and overall appearance were processed using the SAS statistical package (Statistical Analysis System ) for Window V8. The results showed that using 80 to 85 % leaves + flowers irish lace marigold and 15 to 20% stevia leaf with a sweetened organoleptically suitable filter is obtained.