Establishing an efficient explant superficial sterilization protocol for in vitro micropropagation of bear’s garlic (Allium ursinum L.)

Abstract

SummaryIntroduction:Allium ursinumL. has a commercial value due to its high contents of bio-active compounds and mild, garlic-like taste.In vitroculture played an important role in obtainingAlliumspecies with the desired characteristics and in the production of healthy reproductive material.Objective:Developing an effective method of sterilization bear’s garlic bulbs.Methods:To obtain sterile shoots of garlic several methods of sterilization involving such factors as ACE, H2O2, HgCl2, and UV-C were tested.Results:In order to obtain sterile shoots of bear’s garlic, several sterilization procedures were tested. The best procedure was based on a two-step disinfection, where the whole onions were treated with ethanol and H2O2for 20 min. Thereafter, the isolated apical buds were sterilized in ACE for 10 min, rinsed in double-distilled water and transferred onto MS medium for growing. Up to 95% of the inoculated explants formed shoots, which were sub-cultured on MS with 4 mg dm−3BAP in order to enable further propagation.Conclusion:After optimization and stabilization, this procedure may become the basic concept of a proper and reliable propagation method of bear’s garlic on commercial scale.

Superior protective effects of in vitro propagated green garlic against hydrogen peroxide-induced cytotoxicity in human hepatoma cells

“…Healthy and vital garlic cloves collected in July 2016 were peeled and washed under tap water for 15 min. Cleaned cloves were pre-sterilised as described previously (7)(8)(9) with some modifications. Briefly, cloves were immersed in 70 % ethanol for 2 min and then in 2 % sodium hypochlorite with 2 drops of liquid detergent for 20 min for presterilisation.…”

Evaluation of the Phenolic Profile of Bear’s Garlic (Allium Ursinum L.) Leaves

“…The health-promoting properties of A. ursinum were already known by our ancestors. The first information about this species, along with a botanical description, was mentioned in the herbarium of Hieronymus Bock in 1539 (Tomaszewska-Sowa et al, 2015). Bear`s garlic is characterised by its composition, which is similar to that of common garlic (Allium sativum L.) and recognised as an important source of biologically active compounds, with the long history of application in traditional medicine as a natural remedy for gastrointestinal, cardiovascular, and respiratory disorders (Bùaýewicz-Woêniak and Michowska, 2011;Sobolewska et al, 2015;Stanisavljeviã et al, 2020).…”

“…Sulfur-containing compounds of A. ursinum have traditional use in culinary as well as medicine (Pârvu et al, 2014). The plant has an excellent taste and all over the world it is widely used as a spice and as an aromatic addition to salads (Tomaszewska-Sowa et al, 2015;Batiha et al, 2020). Bear's garlic is well-known in food preparation, especially in dried foods for storage and some types of soup, and it can be utilised in both fresh and dehydrated states (Batiha et al, 2020).…”

“…Nowadays, there are more and more products containing bear garlic on the market -it is sold as raw, pickled, or salted (Kaesik et al, 2011). Pollen of bear's garlic is also very valuable for honey-bee and wild pollinating insects due to its high content of protein (Tomaszewska-Sowa et al, 2015). Despite the fact, that A. ursinum has been used for centuries in traditional medicine, there is a lack of studies about it`s composition and pharmacological activity (Sobolewska et al, 2015).…”

The Effect of Treating String Bean Pods with Modified Atmosphere Packaging and UV-C Irradiation on Their Storage Life

“…As a method of eliminating viruses, bacteria, and fungi, UV-C irradiation is often used to disinfect materials that are sensitive to high temperature and those that cannot be treated with chemicals [10]. According to Tomaszewska-Sowa et al [11], a high degree of sterilization of plant material can be achieved by UV-C irradiation with a wavelength of 100 to 280 nm. Such irradiation is successfully used for surface sterilization in agriculture and horticulture to protect plant raw material after harvesting from being infected by fungi and bacteria [12].…”