The Effects of Salinity Conducted on the Main Potato Varieties: Shangi, Tigoni, Chulu, Dutch Robjin, Lenana, and Nyota in vitro in Kenya

Abstract

Salinity stress is a major environmental factor limiting potato (Solanum tuberosum) productivity in Kenya. In this study, we investigate the response of primary in vitro potato varieties to saline conditions, aiming to identify salt-tolerant varieties and explore the underlying physiological mechanisms for arid and semi-arid areas. In vitro, subcultures of different potato varieties were exposed to varying concentrations of sodium chloride (NaCl), 0mm, 10mm, 60mm, and 100mm, simulating saline stress conditions in the Murashige and Skoog (MS) media. Growth parameters, including in vitro height (IH), number of roots (NR) and their density (RD), number of internodes and their length, and number of leaves, were monitored over a set period of 30 days. Results indicated significant varietal differences in response to salinity, with some varieties demonstrating enhanced salt tolerance through better maintenance of cellular integrity and osmotic adjustment. Most varieties proved to be adversely affected by the high levels of NaCl, i.e., 60mm and 100mm. The findings of this study provide valuable insights into the salt tolerance mechanisms of potatoes and highlight the potential of in vitro screening as a tool for breeding salt-resistant cultivars for arid and semi-arid regions under irrigation. These results contribute to developing sustainable potato cultivation practices in saline-affected soils.