Feb 7, 2008

How to grow orchids in culture bottles


by Ellaine Grace L. Nagpala

Orchids are among the popular cutflowers in the world. It has become the object of attention of many cutflower growers as it captures an element of beauty through its complexities and elegantly formed sepals. Different species of orchids are used widely in flower arrangements, corsage making, and as collection specimens for the hobbyists. One orchid genus, Vanilla, is commercially important as it is used as the source of the vanilla food flavoring. Through the years, with the development of new orchid species, the world-wide demand for orchids has rocketed giving the cutflower a high market value.

As a high-value crop, orchids are seen as good source of profit in the world-wide market. In the country, during the 1970's, several commercial nurseries were established to meet to growing demand of the domestic and international market. Key production area for orchids expanded in Laguna, Batangas, Cebu, Negros Occidnetal, Davao city, and South Cotabato.

Eventually, many important hybrids of orchids from different genera such as Vanda, Renanthera, Phalaenopsis, Vandopsis, Paphiopedilum, and Aerides were propagated through different means, including tissue culture.

Tissue and embryo culture technology

Tissue culture is the technique used in culturing plant parts that result in mass production of desirable varieties. High-value crops such as banana, garlic, and macapuno are being mass-propagated through this technique. Aside from producing a large number of planting materials in a short period of time, tissue culture is the technique utilized in producing virus-free planting material, hence, ensures the growth with minimal losses from incidence of virus-caused disease. The technique is also used in the propagation of valuable plants that do not breed true-to-type by seed propagation. This means that whatever good traits the mother plant has will also be manifested in its clones.

In essence, the technique involves the propagation of plant parts with actively dividing cells in an artificial environment where they can continuously divide and form cell clusters identical with the mother plant. Active buds, roots, stems, shoot tip, leaf/flower/fruit part, embryo and meristem are some of the plant parts (also called explants) used in micropropagation. These explants are detached from a mother plant.

Depending on what type of explants used, the technique of tissue culture can be further classified as plant culture, embryo culture, organ culture, callus culture, protoplast culture, or meristem culture.

Orchids possess minute seeds devoid of endosperm to nourish the embryo. This endosperm nourishes the embryo in the form of starch which keeps the seeds alive. With the endosperm lacking in the seeds of orchids, the embryo must be cultured in an artificial medium containing the necessary nutrients it requires for growth and development.

An underlying principle in all tissue culture techniques applies the same for all, and that is performing the technique under sterile or aseptic condition. Under aseptic conditions, microbial contamination of the culture that could cause infection is minimized. This is the first step in achieving a successful embryo culture in orchids.

The process

The process of embryo culture can be divided into two parts: first is the preparation of the medium where the embryos will be cultured and the second is the actual culture of the embryos.

The components of the culture medium include inorganic nutrients that are essential for the plant to complete its life cycle, such as sugar, vitamins, amino acid, organic supplement such coconut water, growth regulators, agar as a gelling agent, and other supplements that are deemed necessary. In the case of orchids, the Knudson medium is being utilized as it is specially formulated for the embryo culture of orchids.

The actual embryo culture proceeds after the preparation of the medium. To achieve an aseptic condition, the inoculation chamber is disinfected by spraying 80 percent ethyl alcohol on the surface where the whole process will be performed.

An orchid pod which contains the seeds of the orchid is secured and rubbed with 95 percent ethyl alcohol for preliminary sterilization. Inside the chamber, the whole pod will be dipped in a bottle 1/3 full of 95 percent ethyl alcohol for 3 to 5 seconds with the aid of a scalpel and forceps. The pod, after being dipped in an ethyl alcohol, will be flamed at least thrice until the alcohol on the surface has evaporated. Such series of steps are performed to ensure that the surface of the pod is free from contaminants.

After the surface sterilization, the pod is sectioned on a sterile petri dish with the aid of sterile forceps. Once the pod has been opened, thousands of orchid ovule will be revealed. The ovules will be carefully scraped off from the pod with the use of scalpel and will be carefully dropped into the bottle of the culture medium. Once the ovules have settled inside, the bottle will be covered tightly with cotton plugs and will be placed in a cool and well-lighted place. Tissue culture laboratories usually have their own designated shelves for the newly cultured embryo.

Signs of successful germination in the embryo culture of orchid are when the orchid seeds start to swell and turn green. Sooner, the embryo becomes bigger and assumes the shape of a top. At this point, the structure is no longer an embryo, but a protocorm. At this stage, the protocorms are ready for reflasking. The protcorms will be transferred from one culture bottle to another with the use of a spatula. Reflasking is necessary since this will provide room for further growth and development for the protocorms. Four to eight months after reflasking, the protocorms will become bigger and ready to be planted out of the culture bottle for potting.

Just like any process, this technique requires skills in performing the media preparation and culture, and knowledge, especially on stages of development of embryo.

More orchids to come

The Philippines is home to at least 941 species of the cultivated 20,000-35,000 orchid species in the world. The diverse species of orchids in the country suggest a promising future of the orchid industry.

In 2003, orchids ranked third in terms of production volume in the country with 2,487 metric tons. Meanwhile, 1996 data on cutflowers show that orchids were being exported in Japan and Italy with a total 0.41 percent share from the other four major cutflowers exported to other countries.

The potential of the country in cutflower production development is evident with the availability of appropriate technology, particularly tissue culture. With this technology, multitudes of virus-free orchids can be propagated in no time, enabling us to respond to the high demand for orchids in the domestic and export market as well.

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Sources:

Naranja, LR. 2005. The Development of Sustainable Commercial Floriculture Industry in the Philippines. Country paper presented at the Seminar on the Development of Sustainable Commercial Floriculture held in Islamabad, Pakistan.
Rimando, TJ. 2001. Ornamental Horticulture: A Little Giant in the Tropics. SEAMEO Regional Center for Graduate Study and Research in Agriculture, University of the Philippines Los Baños.
Rosario, TL. 2001. Laboratory Manual in Ornamental Horticulture. University of the Philippines Los Baños.
Rosario, TL. “Cutflower production in the Philippines.” Cutflower production in Asia 1998.

Jan 19, 2008

Various Ways to Process Squash

We loved eating desert during fiestas, birthdays and other special occasions. Even during ordinary days we loved eating between meals, it has become a common habit among us. Squash is a good snack rich in Vitamin A and contains calcium, phosphorus and iron. This becomes attractive snacks for the young when served in different ways. Below are various ways to process squash.

SQUASH CUCHINTA

Materials:

1 cup mashed boiled squash
3/4 cup brown sugar
3/4 cup all purpose flour, shifted
1 cup water
1 teaspoon lye (dissolved)

Procedure:

1.Dissolve the sugar in water and boil, allow to cool.
2.Add the flour little by little.
3.Add the squash, keep on stirring until it becomes fine in texture.
4.Shift.
5.Add the lye, stir.
6.Put the mixture in molds, with allowance of a little space from the rim.
7.Cook in double boiler for 20 minutes.


SQUASH MAJA

Materials:

1 cup cornstarch
3 cups coconut milk (second extraction)
1 cup coconut milk (first extraction)
1½ cups squash, boiled and mashed
1/4 teaspoon vanilla

Procedure:

1. Mix cornstarch and 1 cup coconut milk (second extraction).
2. Mix the 2 cups more.
3. Add coconut milk (first extraction), squash, sugar, and vanilla. Mix thoroughly and pass through a sieve.
4. Cook over low fire, continually mixing until it becomes thick.
5. Put in molds, let cool.
6. Put "budbud" on top when served.

To prepare budbud: 1/3 cup sugar for every 1 cup coconut meal. Roast in carajay until golden brown.


SQUASH JELLY

Materials:

1 cup mashed boiled squash
1 cup mashed boiled gabi
½ cup white sugar
1/3 cup condensed milk
1/4 tsp.vanilla
2 tbsp.butter
1 tbsp.butter for lining molds

Procedure:

1. Sieve the squash and gabi until a fine paste is attained.
2. Mix them together with sugar.
3. Cook in low fire, continually stirring to prevent scorching.
4. When thick, add condensed milk and vanilla, keep on stirring until the desired consistency is attained.
5. Add the butter, keep on stirring until the surface is smooth and glossy.
6. Line the inside walls of the molds with butter, then...
7. Put the mixture in the molds.


SQUASH MACAROONS

Materials:

½ cup butter
4 eggs
1/3 cup white sugar
½ pack dessicated coconut
2 tsp.vanilla
3/4 cup grated squash

Procedure:

1. Cream the butter until light and fluffy.
2. Add the sugar gradually while stirring.
3. Add eggs one by one constantly stirring after adding each eggs.
4. Add the condensed milk.
5. Add the dessicated coconut, squash, vanilla, and mix well.
6. Put in muffin molds lined with paper or aluminum foil.
7. Cook in oven at 350°C for half an hour.


KALCOSUMAN (Squash Suman)

Materials:

½ cup malagkit rice
2 cups grated squash
1½ cups ordinary rice
1/3 cup latik
3/4 cup coconut milk (second extraction)
1½ cups sugar
banana leaves
string

Procedure:

1. Soak overnight: rice and malagkit and grind on the following day.
2. Soak the ground rice and malagkit in coconut milk until soft.
3. Add the sugar and squash.
4. Cook over low fire, constantly stirring until thick. Cool.
5. Prepare the leaves for wrapping by heating over low fire. Brush the leaves with butter.
6. Put two tablespoonful of the mixture in every wrap, put latik on top of each before closing.
7. Tie with string and cook for half an hour in a double boiler container.

Source: FNRI-DOST

KALABASA PAN DE SAL

Materials:

12% flour from squash
88% ordinary flour
yeast, salt (pinch), oil and sugar as in ordinary bread

Procedure:

1. Melt the yeast in warm water and leave it for 8-10 minutes.
2. Mix together: squash flour, ordinary flour and oil. Beat with a Hobart mixer (Speed 2) for 6 minutes while adding sugar and salt. Leave it for one-half hour.
3. Knead the dough and roll to form pieces of pandesal.
4. Put in oven and cook like ordinary bread.

Source: NSDB Completed Researches


SQUASH CORN CHIPS

Materials:

Squash Oil
Corn flour Sugar or salt
Flavoring

Procedure:

1. Peel the squash, cut into fine pieces.
2. Steam and grind.
3. Mix squash and corn flour in the following proportions:

7 parts squash (70%)
3 parts corn (30%)

4. Add flavoring and sugar (or salt).
5. Steam for 15 minutes.
6. Pass through a noodle machine at 1.2 cm.chips.
7. Dry the resulting chips on a forced draft at 65°C-70°C for 2½ hours. This will last for six weeks if packed in plastic bags and ten weeks if packed in laminated packs.

Source: R&D Completed Projects DOST
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Source:elgu2.ncc.gov.ph, photo courtesy of www.landcareresearch.co.nz