In vitro tissue culture approaches for the study of salt stress in citrus
On the Mediterranean coast of Spain, where most of the citrus are cultivated, water restrictions together with water overexploitation lead to the increase of salt concentrations in the irrigation water. Therefore, a significant number of citrus trees grow under salt-stress conditions. In this work, an in vitro experimental system has been developed to study the toxic effect of NaCl on citrus rootstocks, avoiding the ion filter that represents the root system. For this, internodal stem segments of Carrizo citrange, Cleopatra mandarin and Swingle Citrumelo CPB4475 were disinfected and the explants cultivated in an enriched MS medium. Once the newly emerged shoots reached 1.5 cm, they were transferred to control MB medium or to a medium containing MB salts plus 60 mM NaCl. Using this experimental system, the percentage of plants affected by high salinity was very similar among the three genotypes studied, despite their different tolerance under field conditions, indicating that on eliminating the root system, most of the citrus genotypes will have the same behavior under salt stress. Overall, this in vitro culture system is a good tool to study biochemical processes involved in the response of citrus to salt stress.
KeywordsSalt Stress Salt Tolerance Plant Tissue Culture Citrus Plant Citrus Rootstock
Unable to display preview. Download preview PDF.
- 2.Bañuls J, Serna MD, Legaz M, Primo-Millo E(1997) Growth and gas exchange parameters of Citrus plants stressed with different salts. J Plant Physiol 150: 194–199Google Scholar
- 4.Halliwel B(1987) Oxidative damage, lipid peroxidation and antioxidant protection in chloroplasts. Chem Phys Lipids 44: 327–340Google Scholar
- 9.George E(1993) Plant propagation by tissue culture, 2nd edn, ISBN 0-9509325-4-X. Exegetics Ltd. Edington,UKGoogle Scholar
- 10.Navarro L, Olivares-Fuster O, Juarez J, Aleza P, Pina JA, Ballester-Olmos JF, Cervera M, Fagoaga C, Duran-Vila N, Peña L(2004) Applications of biotechnology to citrus improvement in Spain. Acta Hort 632: 221–234Google Scholar