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Improvement of callogenesis and somatic embryogenesis by selecting optimal hormonal balance in Sarnav and Desiree potato varieties

Open Access
|Aug 2023

Abstract

Callus formation and somatic embryogenesis in potato varieties are effective ways to obtain an entire plant from a single cell. The implementation of embryogenesis is widely used in improving plant materials and creating new biotechnological varieties. In our research, the optimum level of 1-naphthaleneacetic acid (NAA) and 6-benzyl aminopurine (BAP) was determined in the formation of callus tissue in the local Sarnav potato variety, and the Desiree variety taken as a control. Leaf and stem explants were used in the processes of callus tissue formation and somatic embryogenesis of both varieties. We tried various plant growth regulators for callus formation and somatic embryogenesis in different ratios. The 1 mg/L NAA and 1.5 mg/L BAP were established as the best option for callus formation resulting in 92 and 100% development of callus in internodes of Desiree and Sarnav varieties, respectively. The 0.1 mg/L BAP and 0.1 mg/L gibberellic acid (GA3) resulted in almost 80% development of somatic embryogenesis in both varieties and were found as the most optimum option. These results showed that regenerated plants can be obtained from the Sarnav potato variety by somatic embryogenesis. This method can be applied to the Sarnav variety for genetic transformation studies.

DOI: https://doi.org/10.2478/agri-2023-0004 | Journal eISSN: 1338-4376 | Journal ISSN: 0551-3677
Language: English
Page range: 40 - 46
Submitted on: Apr 29, 2023
Accepted on: Jul 6, 2023
Published on: Aug 22, 2023
Published by: National Agricultural and Food Centre
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year

© 2023 Feruza I. Babadjanova, Khurshida A. Ubaydullaeva, Akmal M. Asrorov, Bakhtiyor K. Rakhmanov, Adkham N. Abdullaev, Abduvakhid A. Bolkiev, Sa’dulla A. Abdullaev, Jakhongir B. Eshmurzaev, Zabardast T. Buriev, published by National Agricultural and Food Centre
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.