Open AccessEffect of Silver Nanoparticles in Stimulating Some Active Compounds in Garlic Callus Under Salt Stress, in Vitro
Author(s) -
Ali Abdulkhudhur Ghalib Al-Taie,
Mansoor Abed Aboohanah,
Falah Hasan Issa
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/923/1/012023
Subject(s) - allicin , callus , chemistry , silver nanoparticle , in vitro , nuclear chemistry , salt (chemistry) , food science , nanoparticle , horticulture , biochemistry , biology , materials science , nanotechnology , organic chemistry
This study was conducted in tissue culture laboratory, Faculty of agriculture, University of Kufa in 2020. The experiment included study the effect of two factors: First, different concentrations of Silver nanoparticles(0, 1, and 2 mg.L −1 ), and second factor : different concentrations of NaCl (0, 25 and 50 mmol.L −1 ) in Allicin, Di-allyldisulfide and Vinyldithiin content in callus garlic, In vitro. A Completely Randomized Design (C.R.D). Silver nanoparticles showed a significant increase in the active compounds. The concentration (2 mg.L −1 ) gave highest rate in Allicin, Di-allyldisulfide and Vinyldithiin content (261.36, 529.23 and 309.41μg.g −1 F.W.) respectively. Also, three are significant increased between concentrations of NaCl. The concentration (50 mmol.L −1 ) gave highest rate in Allicin, Di-allyldisulfide and Vinyldithiin content (250.17, 521.57 and 279.15μg.g −1 F.W.) respectively. While, the interaction tretment (2 mg.L −1 of Silver nanoparticles and 50 mmol.L −1 NaCl) recorded significant increase in Allicin, Di-allyldisulfide and Vinyldithiin content (316.18, 619.06 and 379.39μg.g −1 F.W) respectively.