Enhancing Somatic Embryogenesis in Allium sativum L. cv. Doulu: The Impact of Sucrose Concentrations and Amino Acid Types on Callus Proliferation and Development

Öz

Garlic (Allium sativum L.) cv. Doulu is a local garlic variety native to Doulu Village, Simalungun, North Sumatra, Indonesia. Traditionally, A. sativum cv. Doulu is propagated using tubers, a method that is inefficient and prone to pest and disease. An alternative propagation technique involves the use of somatic embryogenesis via callus proliferation in in vitro culture. This approach facilitates the production of uniform, pest and disease free, ensures genetic stability, and enables more rapid propagation. This study aimed to enhance the proliferation of somatic embryo callus in A. sativum cv. Doulu by integrating various amino acids and sucrose concentrations. A completely randomized factorial design was employed. The first factor was sucrose concentration, tested at three levels (20, 30, and 40 g L-1), and the second factor comprised amino acids, specifically proline, glutamine, and cysteine at 200 mg L-1. The assessed variables included callus diameter, weight, volume, percentage of embryogenic callus, somatic embryo developmental stages, and callus proliferation. The combination of 40 g L-1 sucrose and glutamine yielded optimal results, with calli predominantly advancing to the globular and heart developmental stages. This treatment produced the highest callus diameter (2.10 ± 0.08 cm), weight (0.81 ± 0.06 mg), and volume (1.1 ± 0.10 mL). Glutamine was identified as the most effective amino acid for promoting callus growth across all sucrose levels, followed by cysteine and proline. The control group consistently exhibited the lowest values across all measured parameters. Glutamine also had the most substantial effect on sucrose and glucose content, as determined by HPLC analysis.

Anahtar Kelimeler

• Cysteine
• Embryogenic
• Globular
• Glutamine
• Proline

Kaynakça

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