Application of Endophytic Bacteria using In vitro Technique to Increase Vigour of Shallots (Allium cepa L.) based on Inoculation Time
Shallot is one of the important horticultural commodities in Indonesia. Besides having many benefits, the shallot is also the main ingredient in various traditional dishes in Indonesia. A significant increase in healthy shallot production is needed to meet the increasing demand every year. The aim o...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/13/e3sconf_isst2024_01002.pdf |
| _version_ | 1797334001615110144 |
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| author | Harp Aulia Floribunda Setiawati Tia Akhdiya Alina Husni Ali Purwito Agus Nugroho Kristianto Susilowati Mariana Kosmiatin Mia |
| author_facet | Harp Aulia Floribunda Setiawati Tia Akhdiya Alina Husni Ali Purwito Agus Nugroho Kristianto Susilowati Mariana Kosmiatin Mia |
| author_sort | Harp Aulia Floribunda |
| collection | DOAJ |
| description | Shallot is one of the important horticultural commodities in Indonesia. Besides having many benefits, the shallot is also the main ingredient in various traditional dishes in Indonesia. A significant increase in healthy shallot production is needed to meet the increasing demand every year. The aim of this study was to obtain the best strain of endophytic bacteria and inoculation time for increasing shallot vigour through in vitro. This study used a factorial completely randomized design with two factors, the type of bacteria and the time of inoculation which was divided into 3 stages. The first stage consisted of three collections of bacteria (GO53, IB15, S12) with 12 and 24 hours of inoculation. The second stage consisted of two collections bacteria (GO53, IB15) with 4 and 6 hours of inoculation. The third stage consisted of one collection bacteria (GO53) and 4 bacterial strains isolated from shallot (T4(2), T5, T8(1), T8(2)) with 2 and 4 hours of inoculation. The results showed GO53 and T4(2) with 2 hours of inoculation were the best types of endophytic bacteria to increase vigour. The explants in this treatment survived the longest, had more shoots and leaves than the control, and induced root formation more quickly. |
| first_indexed | 2024-03-08T08:14:26Z |
| format | Article |
| id | doaj.art-5b135fdebfaa4fd4a4bb171dd459cfd2 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-08T08:14:26Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-5b135fdebfaa4fd4a4bb171dd459cfd22024-02-02T07:57:30ZengEDP SciencesE3S Web of Conferences2267-12422024-01-014830100210.1051/e3sconf/202448301002e3sconf_isst2024_01002Application of Endophytic Bacteria using In vitro Technique to Increase Vigour of Shallots (Allium cepa L.) based on Inoculation TimeHarp Aulia Floribunda0Setiawati Tia1Akhdiya Alina2Husni Ali3Purwito Agus4Nugroho Kristianto5Susilowati Mariana6Kosmiatin Mia7Padjajaran University, Biology ProgramPadjajaran University, Biology ProgramNational Research and Innovation Agency, Research Center for Horticultural and Estate Crops, Research Organization for Agriculture and FoodPadjajaran University, Biology ProgramIPB University, Agronomy and Horticulture ProgramNational Research and Innovation Agency, Research Center for Horticultural and Estate Crops, Research Organization for Agriculture and FoodNational Research and Innovation Agency, Research Center for Horticultural and Estate Crops, Research Organization for Agriculture and FoodNational Research and Innovation Agency, Research Center for Horticultural and Estate Crops, Research Organization for Agriculture and FoodShallot is one of the important horticultural commodities in Indonesia. Besides having many benefits, the shallot is also the main ingredient in various traditional dishes in Indonesia. A significant increase in healthy shallot production is needed to meet the increasing demand every year. The aim of this study was to obtain the best strain of endophytic bacteria and inoculation time for increasing shallot vigour through in vitro. This study used a factorial completely randomized design with two factors, the type of bacteria and the time of inoculation which was divided into 3 stages. The first stage consisted of three collections of bacteria (GO53, IB15, S12) with 12 and 24 hours of inoculation. The second stage consisted of two collections bacteria (GO53, IB15) with 4 and 6 hours of inoculation. The third stage consisted of one collection bacteria (GO53) and 4 bacterial strains isolated from shallot (T4(2), T5, T8(1), T8(2)) with 2 and 4 hours of inoculation. The results showed GO53 and T4(2) with 2 hours of inoculation were the best types of endophytic bacteria to increase vigour. The explants in this treatment survived the longest, had more shoots and leaves than the control, and induced root formation more quickly.https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/13/e3sconf_isst2024_01002.pdf |
| spellingShingle | Harp Aulia Floribunda Setiawati Tia Akhdiya Alina Husni Ali Purwito Agus Nugroho Kristianto Susilowati Mariana Kosmiatin Mia Application of Endophytic Bacteria using In vitro Technique to Increase Vigour of Shallots (Allium cepa L.) based on Inoculation Time E3S Web of Conferences |
| title | Application of Endophytic Bacteria using In vitro Technique to Increase Vigour of Shallots (Allium cepa L.) based on Inoculation Time |
| title_full | Application of Endophytic Bacteria using In vitro Technique to Increase Vigour of Shallots (Allium cepa L.) based on Inoculation Time |
| title_fullStr | Application of Endophytic Bacteria using In vitro Technique to Increase Vigour of Shallots (Allium cepa L.) based on Inoculation Time |
| title_full_unstemmed | Application of Endophytic Bacteria using In vitro Technique to Increase Vigour of Shallots (Allium cepa L.) based on Inoculation Time |
| title_short | Application of Endophytic Bacteria using In vitro Technique to Increase Vigour of Shallots (Allium cepa L.) based on Inoculation Time |
| title_sort | application of endophytic bacteria using in vitro technique to increase vigour of shallots allium cepa l based on inoculation time |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/13/e3sconf_isst2024_01002.pdf |
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