Abstract
This study was conducted in tissue culture laboratory, Faculty of agriculture, University of Kufa in 2020. The experiment included study the effect of two factors: First, different concentrations of Silver nanoparticles(0, 1, and 2 mg.L−1), and second factor : different concentrations of NaCl (0, 25 and 50 mmol.L−1) in Allicin, Di-allyldisulfide and Vinyldithiin content in callus garlic, In vitro. A Completely Randomized Design (C.R.D). Silver nanoparticles showed a significant increase in the active compounds. The concentration (2 mg.L−1) gave highest rate in Allicin, Di-allyldisulfide and Vinyldithiin content (261.36, 529.23 and 309.41μg.g−1 F.W.) respectively. Also, three are significant increased between concentrations of NaCl. The concentration (50 mmol.L−1) gave highest rate in Allicin, Di-allyldisulfide and Vinyldithiin content (250.17, 521.57 and 279.15μg.g−1 F.W.) respectively. While, the interaction tretment (2 mg.L−1 of Silver nanoparticles and 50 mmol.L−1 NaCl) recorded significant increase in Allicin, Di-allyldisulfide and Vinyldithiin content (316.18, 619.06 and 379.39μg.g−1 F.W) respectively.
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