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In Vitro Regeneration of Onion (allium Cepa L.) Genotypes Under Salt Stress Condition

Asfiqur Rahman Plabon
Department of Biotechnology, Sher-e-Bangla Agricultural University, Bangladesh.

M. E. Hoque
Department of Biotechnology, Sher-e-Bangla Agricultural University, Bangladesh.

Farhana Afrin Vabna
Department of Biotechnology, Sher-e-Bangla Agricultural University, Bangladesh.

Fahima Khatun
Department of Biotechnology, Sher-e-Bangla Agricultural University, Bangladesh.

Abstract/ Executive Summary:

Salinity is a major problem affecting crop production all over the world. Excessive soil salinity can reduce the productivity of many agricultural crops including many vegetables and spices. Onion is one of the most important spices in the Asiatic region which is now in high demand. The experiment was conducted to observe in vitro regeneration of onion (Allium cepa L.) under salt stress conditions from September 2016 to July 2017. The experiment was conducted as two factorial (genotype and treatment) Completely Randomized Design (CRD) with 3 replications for each treatment. Shoot tip segments of three genotypes namely Faridpuri, Taherpuri, and Pusa red (Indian) were cultured in MS (Murashige and Skoog, 1962) media supplemented with 25, 50, 75 and 100 mM NaCl. The genotype Faridpuri gave maximum salt tolerance up to 100 mM salinity level with 10.60 cm shoot length and 1.94 cm root length having the highest relative shoot and root growth. Pusa red was found to be salinity sensitive genotype which showing the lowest shoot length of 7.03 cm and root length of 0.96 cm at 100 mM NaCl treatment. However, Taherpuri was tolerant up to 100 mM salinity level with 8.14 cm shoot length and 1.25 cm root length. Both the highest fresh weight of root (54.77 mg) and dry weight of root (41.36 mg) were from the genotype Faridpuri with 25 mM NaCl treatment. However, a convenient in vitro regeneration protocol of onion genotypes under different salinity levels have been developed and the genotype Faridpuri can be used for further investigation in field conditions to evaluate its performance at various salinity levels.

Keywords: In vitro; Regeneration; Onion; Salinity

Location: Biotechnology Laboratory of the Department of Biotechnology, Sher-e-Bangla Agricultural University.

Start Date: 00-09-2016

End Date: 00-07-2017

Program Area: Variety and Species

Commodity: Onion, Salt stress

Objectives:

To study under the salt stress conditions for regeneration of onion

Methodology:

The present research was carried out in the Biotechnology Laboratory of the Department of Biotechnology, Sher-e-Bangla Agricultural University. Three genotypes namely Faridpuri, Taherpuri and Pusa red (Indian) were collected from the Bangladesh Agricultural Research Institute (BARI), Gazipur and used as investigated materials in this present study. The shoot tips of Allium cepa L. were used as experimental materials in the present investigation. Salinity treatments for in vitro onion regeneration were T₁ =25 mM NaCl in MS media (2.28 dsm^-1), T₂= 50 mM NaCl in MS media (4.57 dsm^-1), T₃= 75 mM NaCl in MS media (6.85 dsm^- ¹), T₄= 100 mM NaCl in MS media (9.13 dsm^- ¹).Three onion genotypes viz. Faridpuri, Taherpuri, Pusa red (Indian) are used as another factorial. The shoot tip segment was cut to the optimum size required for inoculation in the culture vial. Explants were washed in running tap water and then washed again thoroughly by adding a few drops of Tween-20 for 5 minutes. Then they were washed with distilled water several times followed by sterilization with 70% ethanol for 1 min. They were then surface sterilized in a 0.2% mercuric chloride for 2 min followed by rinsing them four times with double distilled water inside the Laminar Airflow chamber. Finally, 0.5–1.0 cm sized explants were cultured on Murashige and Skoog (MS, 1962) medium [12] supplemented with a specific concentration of NaCl treatment (25, 50, 75, and 100 mM) for screening of salinity tolerance in combination with the 8 g/L agar and 30 g/L sucrose. Inoculation of explants was done in Laminar Air Flow Cabinet. The pH of the medium was adjusted to 5.8 before autoclaving. The culture jars containing explants were incubated in a growth room with 21 ±1⁰C under 3000-4000 lux of fluorescent light with 16/8 hours photoperiod for regeneration. The culture jars were checked daily to note the growth response and contamination. Initial sub-culturing was done after 15-25 days when the explants had produced some shoots. Sub-culturing was done at 10-20 day intervals. When shoot length was 4-5 cm with 3-4 well-developed leaves, shoots/plantlets were removed aseptically from the culture vials, separated and cultured again on a freshly prepared medium containing different combinations of salt for root induction. Parameters recorded during the experiment were days required for shoot and root initiation, number of shoot per explants, length of the shoot (cm), number of leaves per plant, number of roots per explants, length of root (cm), fresh weight (mg) and dry weight (mg) of the root.

Source of Information: Asian Research Journal of Agriculture- 14(1): 34-43, 2021;

Article Link (Online Journal): DOI: 10.9734/ARJA/2021/v14i130116

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Based on the above discussion it may be concluded that the onion genotypes were not significantly affected up to 75 mM salinity level. Among the three genotypes, the Faridpuri genotype was found to have better tolerance up to 100 mM salinity level. Further research can be carried out to identify stable salt-tolerant genotypes in onion cultivars. This can allow year-round production of onion to meet national demand. The coastal area of our country is adversely affected by salinity and due to that huge land of the southern belt of Bangladesh was uncultivated and remained as fallow land. Salinity tolerant genotype of any crops like onion is badly needed for those areas. The experimental findings provided some useful implications which would be helpful for further onion research programs in the context of the salinity problem.

Knowledge Management: Journal