Cryopreservation Technique of Taro (Colocacia esculenta) Germplasm Using Vitrification Method
DOI:
https://doi.org/10.14456/thaidoa-agres.2021.15Keywords:
In vitro conservation, micropropagationAbstract
Taro (Colocacia esculenta (L.) Schott) is a tropical root crop that can be cultivated in all regions of Thailand. Currently the taro’s genetic resources are being conserved in the field collection at Phichit Agricultural Research and Development Center, Department of Agriculture. Cryopreservation is considered to be a more cost saving option for long term conservation of vegetatively propagated crops and can also reduce the cumbersome maintainance of large amount of taro from season to season. This research aimed to conserve two non-aromatic (Phueak Khai (P1) and Phueak Aoi (P2)) and two aromatic (Phueak Hom THA-104 (P3) and Phueak Hom Phayao (P4)) taro germplasms using
cryopreservation approach. The apical meristems of the 4 taros were cultured on 12 Murashige and Skoog (MS) based medium supplemented with the combinations of different concentrations of benzyladenine acid (BA) (0, 3, 5 and 7 mg/l) and naphthalene acetic acid (NAA) (0, 1 and 2 mg/l) for 16 weeks. Results showed that MS medium supplemented with 5 mg/l BA and 2 mg/l NAA was suitable for the two non-aromatic taro cultures which provided the highest shoot number averages at 10.25 and 9.19 shoots per explant for P1 and P2, respectively. For aromatic taro cultures, P3 and P4 showed the highest shoot number averages on MS medium supplemented with 5 mg/l BA and 1 mg/l NAA at 10.04
and 9.57 shoots per explant, respectively. The taro shoots obtained from the 4 cultivars were further investigated for possible conservation under the cryopreservation condition using vitrification method. Results revealed that the optimum condition for taro cryopreservation was by dehydrating the taro shoots in plant vitrification solution 3 (PVS3) at 25° ํC for 30 minutes which showed the average recovery rates of 49.5, 64.1, 52.7 and 59.5 % of P1-P4, respectively after 4-weeks cultured.
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