Callus Induction and Phytochemical Constituents of Finger Eggplant (Solanum sp.)

Norizzah Jaafar  SIDIK; Norhayati  DAUD; Som Cit  SINANG; Nurul Fazira  OMAR

doi:10.48048/wjst.2021.6757

Authors

Norizzah Jaafar SIDIK Department of Biology, Faculty of Applied Science, Universiti Teknologi MARA, Selangor, Malaysia
Norhayati DAUD Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Perak Darul Ridzuan, Malaysia
Som Cit SINANG Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Perak Darul Ridzuan, Malaysia
Nurul Fazira OMAR Department of Biology, Faculty of Applied Science, Universiti Teknologi MARA, Selangor, Malaysia

DOI:

https://doi.org/10.48048/wjst.2021.6757

Keywords:

Solanum sp., Finger eggplant, NAA, BAP, Callus, Phytochemical constituent

Abstract

This study examined the efficiency of callus induction on optimum concentrations of NAA (a-naphthaleneacetic acid) and BAP (6-benzyladenine) from culturing stem and leaf explants of finger eggplant (Solanum sp.) and investigated the phytochemical constituents of callus tissue. Seeds were sterilized by using 3 and 5 % Clorox solution, which gave the highest number of survival seeds (100 %) and were grown in vitro plantlets. The highest frequency of callus induction (100.00 ± 0.00 %) was obtained from stems and leaf explants that were excised from in vitro plantlets. The stem explants cultured on MS medium consisted of 1.0 mg/L NAA + 1.0 mg/L BAP, giving the maximum mean callus fresh weight (0.14 ± 0.05 g). Meanwhile, the leaf explants cultured on MS medium consisted of 0.5 mg/L NAA + 2.0 mg/L BAP, generating the maximum mean callus fresh weight (0.48 ± 0.10 g). The highest frequency of callus induction (88.00 ± 1.60 %) was obtained in solidified MS medium supplemented with 0.5 mg/L NAA + 2.0 mg/L BAP, producing the maximum mean fresh weight of callus (1.54 ± 0.27 g) and dry weight (0.90 ± 0.01 g). The results of the Phytochemical screenings of callus and dried leaf extracts indicated the presence of alkaloids, flavonoids, terpenoids, and saponins.

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