Production of Salt Tolerant Thevetia peruviana Schum. Plants by Tissue Culture | ||
| Alexandria Science Exchange Journal | ||
| Article 17, Volume 42, JANUARY- MARCH - Serial Number 1, January 2021, Pages 167-178 PDF (648.43 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2021.155566 | ||
| Author | ||
| Hoda I. M. El-Gedawey* | ||
| Agriculture research center, Horticulture Institute, Ministry of Agric., Deprt. of Ornamental & Landscape Gardening, Antoniadis, Alex. | ||
| Abstract | ||
| Salt stress is a serious problem plant production and one of the main causes of damage on growth crops in the world. The plants are different in their ability to grow under salt stress. There are many studies to determine the plants salt tolerantce. This study was carried out in the tissue culture laboratory, Faculty of Agric., Saba Basha, Alex. Univ. to find a reliable protocol for in vitro propagation of Thevetia peruviana Schum. during the period from 2019 to 2020 was developed. Moreover, nodal explants were used during in vitro culture study for indication of multiple shoots and were inculated on various media with different combinations of NAA and KIN to study the effect on proliferation and development of multiple shoots, and the elongation of the newly formed on medium. The best medium for multiplication was a medium supplemented with3.00 and 4.00mg/l KIN and 0.50 mg/l NAA. Furthermore, the in vitro shoots showed healthy root development when the tested medium was supplemented with combination of 1.00 or 2.00mg/l IBA and0.50mg/l NAA. The newly formed shoot plantlets are selected for resistance to salt, and laboratory in vitro techniques proved very useful for this prupose. The plants showed good tolerance under low salt concentration at 2and 4gL-1 NaCl on multiplication of explants shootlets of thevetia plants with good survival. At the the salt concentration of 6gL-1, showed inhibitory effect on growth of plants with reduced the shootlets length, number of shoots, number of leaflets and number of roots/shootlets. Moreover, the proportion of carbohydrate content increased with the increasing salt concentration. | ||
| Keywords | ||
| in vitro; Thevetia peruviana Schum; multiplication; NaCl; Salt stress | ||
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