Elimination of shallot bulb viruses through heat treatment

Abstract

Shallot (Allium cepa L. Aggregatum group) is usually cultivated vegetatively. As a result, viruses tend to accumulate within the host plants and spread to healthy plants every crop cycle, reducing yield and bulb quality. There are a very limited number of studies about the elimination of shallot viruses through heat treatment. The objective of this research was to eliminate shallot viruses through heat treatment to produce virus-free plantlets.The leaves of Biru Lancor with specific visual virus symptoms were detected by Reverse TranscriptionPolymerase Chain Reaction (RT-PCR). Then bulbs of Biru Lancor that were positively infected by viruses were used as materials for heat treatment. The treatments were a control (without treatment), electric treatment at 15 mA for 10 minutes, heat treatment in an incubator at 37°C for 4 weeks, heat treatment in a waterbath at 45°C for 60 minutes, and combination of heat treatment in an incubator at 37°C for 4 weeks and heat treatment in a waterbath at 45°C for 60 minutes. After being subjected to heat treatment, the pseudo stem were cultivated in the MS Medium + 1 mg/L BAP + 1 mg/L IBA.Virus detection by RT-PCR was conducted 28 days after planting using samples of leaves from each plantlet.The results of this research showed that the treatments of electric treatment at 15 mA for 10 minutes and combination of heat treatment in the incubator at 37°C for 4 weeks and heat treatment in the waterbath at 45°C for 60 minutes could suppress the incidence of Shallot latent virus (SLV) until 100%. Heat treatment might have an important role in the degradation of virus particles by boosting Virus-Induced Gene Silencing (VIGS) as plant responses to virus infection.

Combining thermotherapy with meristem culture for improved eradication of onion yellow dwarf virus and shallot latent virus from infected in vitro‐cultured shallot shoots

“…The use of virus-free propagating material has long been the most effective method for controlling viral diseases in vegetatively propagated plants (Conci, Perotto, Cafrune, & Lunello, 2005;Salomon, 2002). Meristem culture (Walkey, Webb, Bolland, & Miller, 1987), combining thermotherapy with meristem culture (Walkey et al, 1987;Sulistio, Sulistyaningsih, & Subandiyah, 2015), and combining chemotherapy with thermotherapy (Fletcher, Fletcher, & Lewthwaite, 1998) were reported to eradicate OYDV and SLV from shallot. Combining thermotherapy with meristem culture was also found to eradicate OYDV and SLV from garlic (Conci et al, 2005;Conci & Nome, 1991;Perotto, Conci, Cafrune, Alochis, & Bracamonte, 2003;Ramírez-Malagón, Pérez-Moreno, Borodanenko, Salinas-González, & Ochoa-Alejo, 2006).…”

PCR diagnosis and in vitro sanitation of the papaya MSXJ hybrid with ringspot virus disease

“…Likewise, these authors were successful in the sanitation of Sweet potato feathery mottle virus (SPFMV), Sweet potato mild mottle virus (SPMMV), Sweet potato latent virus (SPLV), Sweet potato chlorotic fleck virus (SPCFV), Sweet potato mild speckling virus (SPMSV), Sweet potato calico-like virus (SPCaLV), and Citomegalovirus (CMV), as well as reducing the number of sweet potato plants infected with Sweet potato virus G (SPVG) and Sweet potato chlorotic stunt virus (SPCSV) at 21% and 7%, respectively. Aqleem et al (2016) managed to reduce Potato leaf roll virus (PLRV) incidence to 16.66% by treating the propagated potato vitroplants infected with this virus at 37 °C for 2.0, 2.5, and 3.0 h, which is similar to results indicated by Sulistio et al (2015), who evaluated two thermotherapy treatments. The first treatment consisted of exposing the tissues at 37 °C for 4 wk in an incubator and the second with a water bath at 45 °C for 60 min, eliminating Shallot latent virus (SLV) in all exposed plants in both treatments.…”

The insight and survey on medicinal properties and nutritive components of Shallot

“…Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License various local cuisines in different part of the world (Sulistio et al, 2015;Yao et al, 2017;Tabor, 2018). Shallot (Allium ascalonicum L.) is a perennial crop which is grown as an annual for its cluster of small bulbs or cloves.…”