The Effect of Some Natural Materials in the Development of Shoot and Root of Banana (Musa spp.) Using Tissue Culture Technolog

Abstract

Banana is one of the most important fruit crop worldwide, as its production reaches approximately 70 million tones per year. By tissue culture, triploid and seedless bananas can now be produced in a high quantity, in a less time and at any time of the year without being limited to a season. The aim of this study is to substitute the artificial hormones used in the tissue culture such as, cytokinins and auxins by natural materials such as, Pineapple, Coconut milk, Cacao, Coffee, and Charcoal. Five different media composed of these natural materials were prepared in different concentrations, Pineapple (5,10 and 20cm), Coconut milk (5,10 and20cm,), Cacao (1,2.5 and 5 g), Coffee (1,2.5 and 5 g) and Charcoal (1,2.5 and 5 g) to study their effect on the development and browning of the bananas' shoots and roots in vitro, with the aid of various statistical analyses. The results indicated that the pineapple and coconut milk produced the highest number and length of both shoots and roots, as well as the soluble sugars contents, while the cocoa and coconut milk showed the highest protein content. The charcoal reduced significantly the phenolic content. On the other hand, there was no significant difference between the coffee, cacao. This study has highlighted the benefits and advantages of using natural materials in producing high quality banana.