ENCAPSULATION OF BANANA SHOOT TIPS FOR In vitro SHORT-TERM STORAGE AND GERMPLASM CONSERVATION

Abstract

The present investigation is focused on the effect of different concentrations of sodium alginate and calcium chloride treatment on banana shoot tip (G-9) encapsulation for the formation of artificial seeds. For this, different concentrations of sodium alginate and calcium chloride were checked for optimum encapsulation. In vitro culture shoot tips of bananas were encapsulated by using different concentrations of sodium alginate i.e. (1%, 2%, 3% and 4%) and calcium chloride (50 mM, 75mM, 100 mM and 150 mM). Further, the storage viability of encapsulated shoot tips was also examined. Encapsulated shoot tips were stored at two different temperatures i.e., 4℃ and 25℃. Results indicated that the best alginate concentration for encapsulation was found at 3% (w/v) and 100 mM calcium chloride. The beads were formed globular, firm and found suitable for handling and exhibited a germination frequency of 93.33% on Murashige and Skoog medium supplemented with BAP and IAA (5.0 + 1.0 mg/l, respectively). The encapsulated shoot tips showed different responses after storage at different temperatures. The multiplication frequency declined for both tested storage temperatures i.e., 4℃ and 25℃. Encapsulated shoot tips stored at 4℃ showed survival for longer storage with a regeneration frequency of 91.33%, whereas, capsules stored at 25℃ resulted in rapid deterioration within 90 days and exhibited a maximum multiplication frequency as 61.66%. This indicates that storage at low temperatures is more effective. This study could be applied as an alternative method of banana micropropagation as well as germplasm conservation.