A Comparative Analysis Between Two Varieties of Wheat By Means of in-vitro Propagation

Comparison B/W 2 Varieties of Wheat by in-vitro Propagation


  • Ameer Hamza Baig Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, Pakistan
  • Ammarah Hasnain Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, Pakistan
  • Shazia Kanwal Department of Plant Biotechnology, Lahore College for Women University, Lahore, Pakistan




wheat, callogenesis, PGR, in vitro, embryo


With increasing population, world is facing a decrease in food production and increase in huger. Scientist and researchers are now trying to developing techniques to isolate the high yield varieties of staple food crops and enhance the cropping structure. In this study two varieties of wheat (T. aestivum L.) are selected and made a comparative analysis of them is carried out by making callus culture. Callus culture will give the idea about growing capabilities of each variety. Methods: In vitro propagation technique is used to induce callogenesis with the help of PGR. Auxin is used as a PGR, whereas embryos were explants used for the experiment. The experiment is divided into these stages: Surface sterilization, Stock solution formation, Media formation, Embryo excision and Frequency of Callogenesis (%). Results: Out of 60 excised embryos 18 and 12 calli were formed for Galaxy-2013-2013 and Faisalabad-2008-2008 respectively. Calli of Galaxy-2013-2013 was visible after 8 days and calli of Faisalabad-2008 were visible after 14 days.  The frequency of callogenesis of both varieties was found to be 30 and 20% respectively. Conclusion: Both varieties of wheat can be cultivated on large scale and are able to generate greater yields as compared to other wheat varieties.


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DOI: 10.54393/df.v2i2.22
Published: 2021-12-31

How to Cite

Baig, A. H., Hasnain, A., & Kanwal, S. (2021). A Comparative Analysis Between Two Varieties of Wheat By Means of in-vitro Propagation: Comparison B/W 2 Varieties of Wheat by in-vitro Propagation. DIET FACTOR (Journal of Nutritional and Food Sciences), 2(2), 19–23. https://doi.org/10.54393/df.v2i2.22



Original Article