Abstract
Patchouli is a species of high economic importance due to the use of its essential oil in perfumes and cosmetics industry. Despite of its commercial value few studies are dedicated to develop protocols for in vitro conservation of this species. The aim of this work was to evaluate the effect of temperature, osmotic regulators and growth inhibitors on in vitro conservation of patchouli genotypes using the slow growth technique. We tested the effect of temperature (18 and 25°C), osmotic regulators (mannitol, sucrose and sorbitol) and/or growth inhibitor ABA in three patchouli genotypes (POG002, POG014 and POG021). The use of low temperatures and ABA caused a reduction in the growth, but committed the plant viability. Thus, we suggest that patchouli can be conserved in vitro at 25°C for the three tested genotypes. POG002 can be maintained in medium supplemented with 20 g/L of sucrose for three months. POG014 and POG021 can be conserved in vitro for up to 180 days in medium with 10 g/L of sucrose plus 5 g/L of mannitol.
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