Exploration of Invitro Response of Different Banana Genotypes Under Salinity Stress

Banana is the most demanding crop in the world. In Pakistan, bananas are contributing significantly to the agriculture sector. Musa species face many constraints in their production; salinity is the major one causing a reduction in annual yield. In vitro culture technology was used to determine the various impacts on morphological, physiological, and biochemical traits. The present study selected four different banana varieties: William, Brazilian, Dhaka, and Red Banana. Five different salinity (NaCl) treatments—control (0 mM), T1 (30 mM), T2 (60 mM), T3 (90 mM), and T4 (120 mM)—were maintained in MS medium. All the varieties under the experiment were grown in both shooting and rooting media supplemented with salt treatments to analyze different morphological, physiological, and biochemical parameters. An inverse relation was found in different physical parameters, including plant height, the number of roots and leaves, root length, leaf area, and plant biomass by increasing the salt concentration. Similarly, protein contents, K⁺ ions, and chlorophyll (a b & total) were also reduced in the same pattern. Secondary metabolites, including sugar and proline content, gradually increased with the salt (NaCl) concentration. Cell membrane permeability and water content were also reduced by increased salt concentration. According to experimental analysis, red bananas proved to be more tolerant among all the four varieties, whereas the banana variety Dhaka showed the most susceptible behavior to salinity. It was concluded that in vitro multiplication of banana varieties was significantly affected by salt (NaCl) stress.