Traditional and next-generation methods for browning control in plant tissue culture: Current insights and future directions

Abstract

Plant tissue culture plays a central role in the agricultural, horticultural, research, and conservation sectors. It facilitates precise control over plant propagation and manipulation, resulting in enhanced crop yields, effective disease management, and the preservation of endangered plant species. Browning, a well-acknowledged limitation in plant tissue culture, poses potential challenges to successful in vitro plant multiplication. Browning primarily occurs in response to enzymatic reactions due to explant damage. Left untreated, it can lead to a reduced in the regeneration capacity, hindered callus proliferation, impeded development of adventitious shoots, and, in extreme cases, tissue necrosis. To mitigate the issue of browning, several in vitro strategies have been implemented i.e., submerging the explants in specialized solutions designed to inhibit browning, incorporating anti-browning agents into the growth medium, and adhering to certain cultural techniques. This article aims to comprehensively examine the factors contributing to browning and the multitude of strategies employed to effectively manage browning problems in plant tissue cultures. Furthermore, it explores the potential of encapsulating natural products as a cutting-edge method for addressing browning in plant tissue culture. These innovative approaches offer promising avenues for controlling browning in plant tissue culture, thereby contributing to the advancement of sustainable agricultural practices and conservation efforts.

Keywords

• Biotechnology
• Browning
• Micropropagation
• Natural products
• Tissue culture