Abstract
INCREASING SALT TOLERANCE OF PHASEOLUS VULGARIS L. CALLUS USING SODIUM AZIDE INVITRO.

Rana Ihssan Hamad and Hashim K. Mohammed Al-Oubaidi*

ABSTRACT

Embryos excised from sterilized mature seeds of kidney bean (Phaseolus vulgaris L.) were cultured on (MS) medium supplemented with vitamins and growth regulators. Results showed that 2,4-D at (3) mg/l was the best for callus production. Callus was then exposed to different levels of salt mixtures, which were (NaCl, CaCl2 and MgCl2) in a ratio of 2:2:1 at concentrations of (0, 50, 100, 150, 200and250) mM added to the culture medium. Different levels of the chemical mutagen sodium azide were used to soak callus, the levels were ranging in (0.05,0.1 or 0.5) mM, for period of time (30,60 or 90) min. Exposing callus to SA raised the callus fresh and dry weight in contrast to non-exposing callus. To produce genetic variation we soaked the callus in SA at concentration of (0.1)mM for (30) min. Callus cultures treated with(0.1) mM of SA for(30) min were cultured on MS medium containing (0 – 250) mM salt mixtures. Results offered that the salt tolerance increased in callus that was exposed to SA, obviously proved by the increase in the callus fresh weight, in contrast to unexposed callus. The results showed that SA treated callus combined with salinity treatments was higher than those treated with screening and selection only.

Keywords: In Vitro, Phaseolus vulgaris, Sodium Aazide, Salt tolerance.


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