Microtuberization of Andean potato species (Solanum spp.) as affected by salinity |
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| Affiliation: | 1. Universidade Estadual do Norte Fluminense Darcy Ribeiro, Centro de Ciências e Tecnologias Agropecuárias, Av. Alberto Lamego, 2000, Parque Califórnia, 28013-602, Campos dos Goytacazes, RJ, Brazil;2. Universidade Federal do Mato Grosso, Av. Brasília, 1200, Sinop/MT, Brazil;1. Université de Lomé (UL), Faculté Des Sciences (FDS), Département de Physique, B.P. 1515 Lomé, Togo;2. International Chair of Mathematical Physics and Applications, ICMPA-UNESCO Chair, University of Abomey-Calavi, 072 B.P. 50 Cotonou, Republic of Benin;1. UMR 1120 Laboratoire Sols et Environnement Université de Lorraine (ENSAIA)/INRA, 2 avenue de la Forêt de Haye, TSA 40602, 54518 Vandœuvre-lès-Nancy Cedex, France;2. UMR SAVE (1065) – INRA/Bordeaux Sciences Agro, 71 Avenue Edouard Bourlaux, CS 20032, 33882 Villenave d’Ornon, France |
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| Abstract: | The effects of NaCl stress on in vitro tuberization of potato species were studied. Three species of potato (Solanum tuberosum L., S. curtilobum Juz. and Bukasov, and S. juzepczuckii Bukasov) differing in frost resistance were subjected to 0, 25, 50, 75, and 100 mmol l−1 NaCl. Stolon growth and microtuberization were evaluated. The in vitro induced microtubers were characterized with respect to their carbohydrate composition by measuring reducing, non-reducing, total soluble sugars and starch contents. Tuberization and stolon growth, expressed by stolon height or fresh mass, were significantly affected by salinity. The highest saline level (100 mmol l−1 NaCl) completely inhibited tuber development in all species, but not stolon growth. Stolon growth for sensitive species (S. tuberosum) had a significant decrease, whereas both frost tolerant species (S. juzepczuckii and S. curtilobum) tended to increase stolon length with increasing saline levels. Salinity differentially influenced sugar accumulation among potato genotypes. The starch levels in both, S. curtilobum and S. juzepczuckii, remained constant under all salt levels, whereas starch increased in S. tuberosum microtubers. |
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