Composition of Fatty Acids due to Salinity in the Root of in vitro Culture of Musa acuminata L. Planlets of Barangan Cultivars

Abstract

Environment has influenced the growth and development of agricultural crops including banana (Musa acuminata L.). Environmental stresses are caused by biotic factors such as fungi, bacteria and herbivore and abiotic factors such as temperature, water, light and salinity. Salinity stresses cause a decrease in the production of banana, because they affect the growth of the plant in the changing balance of Na and ClG ions and changes in the plant’s primary metabolites including fatty acid compounds. The purpose of the research was to identify the fatty acid compounds. The research method was conducted in 2 stages: phase (1) Developing in vitro culture of banana shoots with NaCl treatment of 0, 50, 100, 150 and 200 mM concentrations, (2) Gas Chromatography Mass Spectrometry (GCMS) analysis on the roots of in vitro banana planlets. The results showed that the fatty acid compounds involved in the protection against salt stress. The fatty acid the highest area compound in 0 mM treatment 9 Octadecanoic acid methyl ester were (14:36%), 50 mM treatment 9-octadecanoic acid methyl ester 13.13% and 100 mM treatment Tridecanoic acid 11.8%. In 150 mM treatment 9,12 octadecanoic acid 31.03%, whereas, the highest area in 200 mM treatment 9,12 octadecanoic acid 36.49%.