Potato germplasm:<i>In vitro</i>storage and virus reduction

Fletcher, P. J.; Fletcher, J. D.; Cross, R. J.

doi:10.1080/01140671.1998.9514060

Cited by 17 publications

(10 citation statements)

References 9 publications

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“…Oca tubers of di!erent #esh and skin colours were collected from local markets in southern Bolivia and north-western Argentina in 1993 and were brought back to New Zealand where they were placed in quarantine and tissue cultured until they were free of virus infection (Fletcher et al, 1998). Virus-free oca lines were released from quarantine in June 1994 and subsequently bulked up in "eld trials.…”

Section: Methodsmentioning

confidence: 99%

Oxalate Content of Raw and Cooked Oca (Oxalis tuberosa)

Sangketkit

Savage

Martin

et al. 2001

Journal of Food Composition and Analysis

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Section: Methodsmentioning

confidence: 99%

Oxalate Content of Raw and Cooked Oca (Oxalis tuberosa)

Sangketkit

Savage

Martin

et al. 2001

Journal of Food Composition and Analysis

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“…Extreme care was taken when handling ribavirin due to its toxicity and broad spectrum of anti-viral activities (Dawson, 1984;Fletcher et al, 1998). Ribavirin treatment was carried out at three concentrations: 15 mg/l (0.06 mM), 25 mg/l (0.1 mM) and 50 mg/l (0.21 mM) in MS medium on nodes from five plants of the three cassava varieties infected with UCBSV or CBSV.…”

Section: Effect Of Chemical Treatment On Virus Eliminationmentioning

confidence: 99%

Generating virus-free cassava plants by in vitro propagation with chemical and heat treatment

Mohammed¹,

Ghosh²,

Maruthi³

2017

Afr. J. Biotechnol.

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Cassava production in eastern and Central Africa is severely threatened by the current epidemic of cassava brown streak disease (CBSD). The disease is caused by cassava brown streak virus (CBSV)and Ugandan cassava brown streak virus (UCBSV) of the genus Ipomovirus, family Potyviridae. Using virus-free planting material is one effective way to reduce CBSD yield losses in farmer fields. The effects of chemical and heat treatment on tissue cultured plants was investigated to eliminate CBSV and UCBSV infections in three cassava varieties with differing levels of resistance to CBSD. Cassava node buds taken from young shoots of the varieties Kaleso (CBSD resistant), Kiroba (tolerant) and Albert (susceptible) infected with CBSV and UCBSV were grown in vitro in standard Murashige and Skoog tissue culture media, which alone eliminated viruses from up to 30% of the plants. To increase the number of virus-free plants, two-week old virus-infected in vitro plants were exposed to constant temperature regimes of 30, 35, 40 or 45°C for three weeks. Heat treatment at 40°C had the optimum effect as up to 50% virus-free plants were obtained for Kiroba; however, incubation at 45°C was lethal to all three varieties while the lower temperatures produced fewer virus-free plants. Chemical treatment of in vitro plants was performed using the antiviral chemical ribavirin at various concentrations. Ribavirin at 0.10 mM generated up to 40% virus-free plants in all three varieties but concentrations of 0.21 mM were lethal. These findings indicate important methods to produce virus-free planting material; their use by breeders and in the field, will help develop effective control strategies for CBSD management.

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“…The number of infected single node cuttings did not differ among the three antiviral agents tested and between the two forms of sterilization. The efficiency of RBV in the elimination of plant viruses is already well documented in the literature (Simpkins et al, 1981;Vicente & De Fazio, 1987;Chen & Sherwood, 1991;Lizarraga et al, 1991;Fletcher et al, 1998) and depends on the utilized concentration, host plant and type of infected tissue. This substance has a broad spectrum of action against DNA or RNA viruses infecting man, animals (Sidwell et al, 1972) and plants (Dawson, 1984).…”

Section: Potato Plant Chemotherapymentioning

confidence: 85%

“…Virus elimination indices further support the use of thermotherapy, together with the addition of antiviral agents to the growth medium, as the best treatment for virus elimination in potato (Fletcher et al, 1998;Dodds et al, 1989). Other authors such as Griffiths et al (1990), observed similar results, reducing the concentration of virus when the antiviral RBV was added to the medium and plants were submitted to thermotherapy.…”

Section: Simultaneous Application Of Thermo and Chemotherapy In Potatmentioning

confidence: 99%

Stock indexing and Potato virus Y elimination from potato plants cultivated in vitro

Nascimento

Pio-Ribeiro

Willadino

et al. 2003

Sci. agric. (Piracicaba, Braz.)

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Potato cultivars (Solanum tuberosum L.) have shown degeneration or run out caused by viruses after several cycles of propagation using seed tubers from commercial fields. This work reports the occurrence of single and mixed infections of four potato viruses in Paraíba-Brazil and presents a method for Potato virus Y (PVY) elimination, by using thermo-and chemotherapies. Plants of potato cv. Baraka were tested by direct antigen coating ELISA. Antisera against PVY, Potato virus X (PVX), Potato virus S (PVS), and Potato leafroll virus (PLRV) were used. Materials with positive reaction to PVY were treated for virus elimination. Single node cuttings (1.0 cm length) were excised and inoculated in Murashige & Skoog (MS) medium, supplemented with 1.0 mg L-1 of kinetin, 0.001 mg L-1 of naphthalene acetic acid (NAA) and 0.1 mg L-1 of gibberellic acid (GA3). The thermotherapy at approximately 37ºC, during 30 and 40 days, resulted in 20.0 and 37.5% PVY elimination, respectively. Chemotherapy was undertaken with Ribavirin (RBV), 5-Azacytidine (AZA), and 3-Deazauridine (DZD). The RBV showed the highest rate of virus eradication, with 55.5% virus-free plants. Simultaneous thermo and chemotherapy had higher efficiency for the elimination of PVY, reaching rates of healthy plants of 83.3% with RBV, 70.0% with AZA, and 50.0% with DZD.

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Potato germplasm:In vitrostorage and virus reduction

Cited by 17 publications

References 9 publications

Oxalate Content of Raw and Cooked Oca (Oxalis tuberosa)

Oxalate Content of Raw and Cooked Oca (Oxalis tuberosa)

Generating virus-free cassava plants by in vitro propagation with chemical and heat treatment

Stock indexing and Potato virus Y elimination from potato plants cultivated in vitro

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