Abstract
Genovese basil has great economic potential; however, there is no established micropropagation protocol for this species. Therefore, this study aimed at assessing the in vitro growth of Genovese basil in response to different concentrations of salts in the Murashige and Skoog medium (MS) and interaction of sucrose and activated carbon. Two assays were conducted independently in an in vitro environment using the MS medium, regulators, agar, and five salt concentrations (0, 25, 50, 70 and 100%). In the second assay, two concentrations of sucrose (30 and 60 g L-1) and three concentrations of activated carbon (0, 3.0, and 4.5 g L-1) were tested.In addition, copper and zinc were quantified in the roots. The results showed that shoots were favored when the medium was at its full strength (100% salts), with seedlings forming more leaves.This result may be associated with a higher demand for nitrogen and because of the ionic balance between NH4+ and NO3-. High concentrations of salts affected the roots, but a reduction to 70% salt favored root development. Doubling the usual dose of sucrose (60 g L-1) damaged the growth of the seedlings. Damage caused by osmotic and oxidative potentials, and by toxic compounds may be related to the observed results. The amount of copper and zinc in the root increased with increased concentrations of activated carbon in the medium. The presence of activated carbon reduced callus formation but did not mitigate the effects of increased sucrose concentration.
Highlights
Basil (Ocimum basilicum) is a plant belonging to Lamiaceae which originates in India, Africa, and South Asia
The MS media were supplemented with 30 g L-1 of sucrose, 0.2 mg L-1 of 1-Naphthaleneacetic acid (NAA), 0.1 mg L-1 of 6-Benzylaminopurine (BAP), 1 mg L-1 of Gibberellin 3 (GA3), and 6.5 g L-1 of agar (Kasvi®) with pH adjusted to 5.8
Of the characteristics of basil that were evaluated during the in vitro culture, it was found that the C% did not respond to the treatments and presented an average occurrence of 36.57%
Summary
Basil (Ocimum basilicum) is a plant belonging to Lamiaceae which originates in India, Africa, and South Asia. Basil is cultivated worldwide (Bertoli et al, 2013). According to Hussain et al (2008), basil contains secondary metabolites. The principal constituent of the basil’s essential oil is Linalool, followed byepi-α-cadinol, α-bergamotene, γ-cadinene, germacrene-D, and camphor. Basil is valued for its pharmaceutical properties in addition to its culinary and medicinal use. The essential oil in basil has antioxidant Hussain et al (2008), antitumoral Kathirvel and Ravi (2012) and antimicrobial properties and is used for flavoring in food and in perfumes (Bais et al, 2002; Vieira et al, 2014)
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