In vitro shoot induction of vanilla (Vanilla planifolia Andrews.) through the application of kinetin, NAA, and TDZ

Abstract

Vanilla, a spice with significant economic value, is widely used in the food, beverage, perfume, and pharmaceutical industries. Traditionally, Indonesians cultivate vanilla using conventional methods, particularly stem cutting, which often results in significant limitations in propagation efficiency. To address this challenge, this research investigates the in vitro propagation of vanilla shoots using plant tissue culture. This study aims to find the optimal amounts of NAA (naphthalene acetic acid), KIN (kinetin), and TDZ (thidiazuron) to assist in the propagation of vanilla shoots. This research consists of two experimental phases: bud induction using a combination of NAA (0, 0.5, 1.0 mg L-1) and kinetin (1.0, 1.25, 1.5 mg L-1); and bud multiplication using TDZ (0.22 mg L-1). The findings suggest that variations in the concentration of the combination of KIN and NAA have no significant impact on the number of shoots, roots, leaves, and the height of the plantlets. In contrast, the addition of TDZ significantly affects the increase in the number of shoots, the decrease in the number of roots, the height of the plantlets, and the number of leaves. This finding helps us understand how hormones control the growth of vanilla shoots and suggests ways to improve in vitro propagation methods.