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Steps in Banana Shoot-Tip Culture

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In this era of science and technology, inventions are being made to improve the economic marketing especially. One of the new inventions is from agriculture sector, which is plant tissue culture. Nowadays, banana tissue culture is one of the famous inventions created by agriculturist. Robinson and Saúco (2010) mentioned that, banana is ranked second among the other fruit in most important fruit crop since it is high fruit production and high demands in the market. As elaborated by Singh, Uma, Selvarajan and Karihaloo (2011), there are five steps in banana shoot-tip culture namely selecting of sucker, sterilizing of instruments, medium and environment, introducing the explant to Murashigee Skoog (MS) medium, sub-culturing the callus, and lastly is weaning and hardening of plantlets. (refer to Figure 1 in Appendix 1) The first step in banana shoot-tip tissue culture technique is selection of healthy sucker. During this stage, a healthy sucker is chosen when it is about four months of age. The healthy and young sucker is selected because they have higher rate differentiation, which helps them to grow rapidly. Then, the outer tissue and the root of the sucker is pared away until the size of meristem tissue is suitable to the size of petri dish, which is about 1.0 to 2.0 cm diameter (Singh et al., 2011). Next, the tissue is sterilized with bleach and it is rinsed with distilled water for three times. The second step is sterilizing of the instruments, medium and environments.

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