In vitro selection of mung bean and tomato for improving tolerance to NaCl

Abstract

Mung bean and tomato were in vitro selected from cotyledons on MS medium for improved tolerance to NaCl. The growth responses; the Na, K, proline and anthocyanin contents; and activities of phenylalanine ammonia lyase (PAL, EC 4.3.1.5), tyrosine ammonia lyase (TAL, EC 4.3.1) and chalcone isomerase (CI, EC 5.5.1.5) of the selected plants were characterised and compared with those of the original plants in relation to treatment with NaCl. The treatments significantly reduced fresh and dry weights of shoots and roots; the reduction was least pronounced in selected plants. Meanwhile, Na content was significantly increased; however, K was decreased, a trend that was obvious in original plants but withdrawn following in vitro selection with a consequent lowering in Na/K ratio. In addition, proline was greatly induced by NaCl; the induction was most pronounced in selected plants. Moreover, NaCl significantly increased anthocyanin and activities of PAL, TAL and CI in shoots and roots of both species; the increase was lesser in the selected than in the original plants. These findings indicated that selection of mung bean and tomato resulted in a recovery of growth, overproduction of proline and K and withdrawal of Na and secondary metabolism parameters relative to original plants pointing out to an improved tolerance to NaCl following in vitro selection. © 2008 The Authors.