<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Some obstacles are associated with <italic>in vitro</italic> propagation of date palm, such as explant tissue browning, slow callus growth and development, low organogenesis and multiplication efficiency, and frequent tissue vitrification. This investigation studied the effect of five types of gelling agents (Danish Agar, Cero Agar Type 8952, Chile Agar, Gerlite Food Grade, and Agar-Agar.) on <italic>in vitro</italic> regeneration and bud multiplication of <italic>Phoenix dactylifera</italic> L. cv. Showathy. The results showed that the highest percentages of callus producing buds and average bud formation (77.78%, 11.5 buds, and 72.23%, 10.9 buds) were obtained in response to 7 g l<sup>–1</sup> Danish Agar and Cero Agar Type 8952, respectively. A decrease in browning percentage was observed in tissues cultured in the medium gelled with Danish Agar. Observations showed that Danish Agar and Cero Agar Type 8952 eliminated also shoot vitrification. Compared with other treatments, the total amount of phenolic compounds was significantly reduced to 0.79 and 0.82 mg GAE/g in buds cultured in the media gelled with Danish Agar and Cero Agar Type 8952, respectively. The macronutrient phosphor, calcium, sodium, and micronutrient boron and copper significantly increased in the <italic>in vitro</italic> shoots regenerated on the media gelled with Danish Agar and Cero Agar Type 8952.</p>
</abstract>

Some obstacles are associated with in vitro propagation of date palm, such as explant tissue browning, slow callus growth and development, low organogenesis and multiplication efficiency, and frequent tissue vitrification. This investigation studied the effect of five types of gelling agents (Danish Agar, Cero Agar Type 8952, Chile Agar, Gerlite Food Grade, and Agar-Agar.) on in vitro regeneration and bud multiplication of Phoenix dactylifera L. cv. Showathy. The results showed that the highest percentages of callus producing buds and average bud formation (77.78%, 11.5 buds, and 72.23%, 10.9 buds) were obtained in response to 7 g l–1 Danish Agar and Cero Agar Type 8952, respectively. A decrease in browning percentage was observed in tissues cultured in the medium gelled with Danish Agar. Observations showed that Danish Agar and Cero Agar Type 8952 eliminated also shoot vitrification. Compared with other treatments, the total amount of phenolic compounds was significantly reduced to 0.79 and 0.82 mg GAE/g in buds cultured in the media gelled with Danish Agar and Cero Agar Type 8952, respectively. The macronutrient phosphor, calcium, sodium, and micronutrient boron and copper significantly increased in the in vitro shoots regenerated on the media gelled with Danish Agar and Cero Agar Type 8952.

Effects of different types of gelling agents on <italic>in vitro</italic> organogenesis and some physicochemical properties of date palm buds, Showathy cv.

Folia Oecologica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effects of different types of gelling agents on  organogenesis and some physicochemical properties of date palm buds, Showathy cv.

Some obstacles are associated with in vitro propagation of date palm, such as explant tissue browning, slow callus growth and development, low organogenesis...

Effects of different types of gelling agents on in vitro organogenesis and some physicochemical properties of date palm buds, Showathy cv.

Publié en ligne: 01 mars 2021

Pages: 110 - 117

Reçu: 13 déc. 2020

DOI: https://doi.org/10.2478/foecol-2021-0012

Mots clés
browning, multiplication, nutrients, phenol compounds, vitrification

© 2021 Ahmed Madi Waheed Al-Mayahi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effects of different types of gelling agents on in vitro organogenesis and some physicochemical properties of date palm buds, Showathy cv.

Publié en ligne: 01 mars 2021

Pages: 110 - 117

Reçu: 13 déc. 2020

DOI: https://doi.org/10.2478/foecol-2021-0012

Mots clésbrowning, multiplication, nutrients, phenol compounds, vitrification

© 2021 Ahmed Madi Waheed Al-Mayahi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
browning, multiplication, nutrients, phenol compounds, vitrification