Abstract:
Banana is one of the most important food crops, grown in Sri Lanka for local market. One of the
majors constrains in expanding the banana cultivation is limited supply of quality planting
materials. Micropropagation techniques can be successfully applied for mass propagation of
banana by the micropropagation is expensive thus increases the cost of production. This study
was conducted to investigate Arrowroot (Maranta arundinacae L.) and Indian shot (Canna edulis)
as cost-effective gelling alternatives for agar. The study evaluated the different arrowroot and
Indian shot flour preparation methods and optimal conditions for solubility and concentration.
Flour preparation methods were the sun drying method, oven-dry method, and the conventional
method (normal method). When using oven drying and sun- drying methods powder color and
odor was changed. Among these three methods, the conventional method is the best method for
both Arrowroot and Indian shot flour preparation. The solubility properties of arrowroot powder
and Indian shot powder in distilled water were investigated under room temperature, 60°C, 70°C
and 80°C. It was observed that gelatinization temperature for both arrowroot and Indian shot
was 70°C. The solidify ability of arrowroot and Indian shot powder in distilled water were
investigated under 60g/L, 80g/L, 100g/L and 120g/L. The solidify ability of arrowroot powder
and Indian shot powder in Murashige Skoog (MS) medium solution were investigated under
100g/L. The experiment was identified 100g/L as the ideal amount for solidification in MS
medium solution at 70°C. The cost benefit ratio of various gelling agent was also calculated by
comparing their price with that standard price of agar. Arrowroot flour has shown a greater
potential as a cheaper alternative gelling agent for medium according to the cost analysis. The
local availability and low cost of arrowroot and Indian shot make them attractive alternatives to
agar in plant tissue culture.
