Effect of Cryopreservation on Salt and Drought Tolerance of Date Palm Cultured In Vitro
Journal Title: Scientia Agriculturae - Year 2015, Vol 9, Issue 3
Abstract
This study was conducted to improve salt and drought tolerance of date palm tissue cultures based on the cross tolerance phenomenon. Embryogenic cultures were cryopreserved for two weeks after exposing to vitrification solution. Survival cultures were exposed to osmotic stress stimulated by mannitol and polyethylene glycol (PEG) and salinity stress induced by salt mixture (NaCl, MgCl and CaCl2). Growth parameters represented as survival, fresh mass and osmotic tolerance ratio decreased as mannitol or PEG increased in culture medium. Osmotic tolerance of cryopreserved cultures grown on mannitol or PEG containing medium were evidently better than those of non-cryopreserved cultures. However, cultures were suffering on PEG more than mannitol as osmotic agent. In concern of salinity, hundred percent of survival was recorded on 1500 ppm of salt mixture. Moreover, the highest values of fresh mass and salt tolerance ratio were registered when cryoprserved cultures were exposed to 1500 ppm of salt mixture. Reduction in survival percentages of both cryopreserved and non-crypreserved cultures in response to increasing salt level were observed starting of 3000 ppm. Cryoprservation slightly improved survival and salt tolerance of embryogenic cultures. Otherwise, there was a positive correlation between the two types of stresses and protein content. Generally, embryogenic cultures of date palm subjected to cryopreservation had higher total protein contents than that non-cryoprseved at all stresses levels. Accumulation of protein in PEG treated cultures was higher in comparison to salt stressed or mannitol treated cultures. The obtained data suggest that cryopreservation could improve osmotic and salt tolerance in date palm tissue cultures.
Authors and Affiliations
Shawky A Bekheet
Keywords
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- EP ID EP148030
- DOI 10.15192/PSCP.SA.2015.9.3.142149
- Views 93
- Downloads 0
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