| Abstract: | Tolerance of Asparagus officinalis tissues of different levelsof organization to 0–2% NaCl was studied in a tissue culturesystem. The following tissues (organs) were examined: friablecallus with no organogenesis, compact callus exhibiting organogenesis,one-bud shoot segments, and plantlets. Growth of friable callus,the less organized tissue, was progressively inhibited by risingconcentrations of NaCl, whereas growth of compact callus wassomewhat less sensitive. NaCl at concentrations of 1% or highercaused an increase in the mortality of one-bud shoot segmentsand inhibited growth. Concentrations up to 2% NaCl did not causeany mortality of plantlets, the most organized tissue tested;root production declined progressively in response to salinitywhile shoot growth was inhibited only at 2% NaCl. Moderate concentrationsof NaCl (0.5–1.0%) stimulated growth and induced phyllocoidproduction in both shoot segments and plantlets. With increasedNaCl there was a massive uptake of sodium and chloride, principallyinto the shoots, while uptake and accumulation of potassiumdecreased somewhat in shoots, but not in roots and rhizomes.Rooted and unrooted plantlets exhibited similar levels of tolerance.It is, therefore, inferred that salt tolerance of asparagusin culture is dependent on tissue organization. Key words: Asparagus officinalis, salt tolerance, callus, shoot segment, plantlet |
