Protoplasts Isolation from Sardinian Germoplasm of Saffron (Crocus sativus L.)

Genetic studies of saffron indicate low heritability and strong environmental effects for most of the traits examined, suggesting local variability that has been selected over time. In vitro culture can be of support for genetic improvement programs, multiplication, or production of secondary metabolites. This is particularly relevant for saffron due to its triploidy. In the present work, the in vitro culture of Sardinian genotypes of saffron, using protoplasts, is described. Protoplasts were obtained from young leaves using a KAO enzyme mixture and cultured on KM8P substrate. The use of Evans et al. enzymes did not result in the production of protoplasts. The results presented in this work should be considered as the initial phase