Document Type : Original Article


1 In Vitro Storage Plant and Cryopreservation Laboratory, National Gene Bank, Agricultural Research Center, Giza, Egypt

2 Tissue Culture Unit, Department of Genetic Resources, Desert Research Center, El-Matareya, Cairo, Egypt


The aim of this study is to preserve Jerusalem artichoke or tartufi (Helianthus tuberosus L.), due to the long time and risks of conservation in the open field.  Shoot tip with single node explants were preserved for 3, 6 and 9 months on Murashige and Skoog (MS) medium fortified with three types of sugars (sucrose, sorbitol and mannitol) at 20, 30 and 40 g/l under full darkness at 15ºC.  Medium with 30 g/l sucrose showed the highest survival percentage (100%) and was more effective with all periods of storage. The lowest survival percentage (22.22%) was recorded by mannitol (20 and 30 g/l) after 9 months period. The results showed that the highest increase in shoot length reached 11.5 cm with explants conserved on medium with 40 g/l sucrose for 9 months. On the other hand, no increase in shoots length has been recorded after 3 or 6 months of storage with sorbitol and mannitol treatments. Shoot number was also significantly induced only with sucrose, the highest mean value (4.0) was recorded with 40 g/l after 9 months. Sorbitol and mannitol caused complete absence of induced shoots/explant (1.0) with all concentrations. The highest mean values of roots length (2.17 cm) and number (7.0) were recorded by sucrose at 30 and 40 g/l after 9 months of storage. Complete absences of rooting was achieved with sorbitol and mannitol treatments after 3 or 6 months of storage.  For in vitro recovery after storage, explants were cultured on MS medium supplemented with 0.5 mg/l benzyl aminopurine (BAP) and 0.125 mg/l naphthalene acetic acid (NAA) and gave the highest shoot length (16.5 cm) with sorbitol at 30 g/l, shoot number (1.33) with sucrose at 20 and 40 g/l, root number (7.00) with sucrose at 20 and 40 g/l and root length (18.33 cm) with mannitol at 30 g/l.


Main Subjects