ISHS Acta Horticulturae 741: I International Symposium on Fresh Food Quality Standards: Better Food by Quality and Assurance
AN IN VITRO TEST FOR SALT (NACL) TOLERANCE OF RED RASPBERRY (RUBUS IDAEUS L.) CULTURES |
| Authors: | D. Neocleous, G.J. Minas |
| Keywords: | red raspberry, 'Autumn Bliss' in vitro salinity test |
| Abstract:
Red raspberry (Rubus idaeus L.) cultivar ‘Autumn Bliss’ in vitro cultures were established on a modified MS (Murashige and Skoog, 1962) medium and micro shoots were produced. The medium contained MS basic salts and vitamins, supplemented with 3% sucrose, 4.5 mg/L BAP, 0.009 mg/L IBA, 55.7 mg/L ascorbic acid and was solidified with 2.5 g/L phytagel. Further, the micro shoots to be tested for salt tolerance were transferred on with the same modification of MS which were differentiated by addition respectively of 0, 5, 10 and 20mM NaCl (sodium chloride). Cultures were incubated in a growth room at 23°C and 2000 lux for 20 days before evaluation for salt concentration effects. For each specimen was measured fresh and dry weight of the tissues, the chloride and sodium content of the tissues, the leaf chlorophyll content of tissues and fluorescence of the plantlets produced. The results obtain so far indicate that by increasing salt concentration in the in vitro cultures: a) leaf chlorophyll and leaf fluorescence was reduced considerably b) fresh and dry weights of the plant material in culture was considerably less and c) the chloride and sodium absorption within plant tissues increased accordingly with salinity concentration. | |
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