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TISSUE CULTURE OF
BLACK PEPPER (PIPER NIGRUM L.)
IN
PAKISTAN
Altaf
Hussain1*, Shamma Naz2, Hummera Nazir2 and Zabta
khan shinwari3
Abstract:
Black pepper (Piper nigrum L.) the “King of Spices” is
a universal table condiment. It is extensively used in Pakistani
cuisines and herbal medicines and imported in bulk from neighboring
countries. The black pepper vine is generally cultivated by seed because
other vegetative propagation methods are slow and time consuming.
Therefore the tissue culture technique is considered more efficient and
reliable method for rapid and mass propagation of this economically
important plant. The present study was initiated to develop protocol for
micro-propagation of black pepper vine. The stem, leaf and shoot tip
explants from mature vine were cultured on MS medium supplemented with
different concentrations of plant growth regulators (2,4-D, BA, IBA).
Best callus was produced on MS medium with 1.5 mg/l BA by shoot tip
explant. Shoot regeneration was excellent on MS medium with 0.5 mg/l BA.
The plantlets formed were rooted best on 1.5 mg/l IBA. The rooted plants
were transplanted in soil medium and acclimatized in growth room. The
plants raised were test planted under the local conditions of Hattar.
Abbreviations:
MS medium: Murashige & Skooge Medium, 2,4-D: 2,4-diphenylphenoxyacetic
acid, BA: 6-benzylaminopurine, IBA: Indole-3-butyric acid, IAA: Indole
acetic acid, Con.: Concentration, C.V.: Coefficient of Variance, S.D.:
Standard Deviation.
1Qarshi
University, 9-Ali Block garden Town, Lahore, Pakistan.
2Tissue
Culture Laboratory, Qarshi Industries (Pvt.) Ltd. Hattar, Khyber Pakhtunkhwa,
Pakistan.
3Department
of Biotechnology, Quaid-i-Azam University, Islamabad
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