Pak. J. Bot., 41(6): 2807-2816, 2009. IN VITRO CLONAL MULTIPLICATION AND ACCLIMATIZATION OF DIFFERENT VARIETIES OF TURMERIC (CURCUMA LONGA L.) SHAGUFTA NAZ 1* , SAIQA ILYAS 1 , SUMERA JAVAD 1 AND AAMIR ALI 2 1 Department of Botany, Lahore College for Women University, Lahore, Pakistan 2 Department of Biological Sciences, University of Sargodha, Sargodha, Pakistan * E-mail: drsnaz31@hotmail.com Abstract A rapid propagation and acclimatization method of three different varieties of turmeric (Faisalabad, Kasur and Bannun) was optimized in this study. Sprouted rhizome buds of these varieties were collected and surface sterilized. The excised rhizome bud explants (1.0 cm) were cultured on MS medium supplemented with different concentrations and combinations of cytokinin and auxins. The frequency of shoot induction was 70, 60 and 75 in Faisalabad, Kasur and Bannun varieties respectively. The number of shoots per explant increased with increased BAP concentration while shoot length decreased. These regenerated shoots were further multiplied by sub culturing on fresh medium after 30 days. The regenerated plants of all varieties were transferred to different mixtures of compost for acclimatization. Best hardening response was obtained in Sand + Soil + Peat (1:1:1) after three week of transplantation in glass house. These hardened plants were subsequently shifted into field. Introduction Turmeric (Curcuma longa Linn.) of the family Zingiberaceae is a perennial rhizomatous herb (Panda et al., 2007; Purseglove, 1972) and has a wide spread occurrence in the tropics of Asia and extends to Africa and Australia (Govindarajan, 1980). Its rhizomes are oblong, ovate, pyriform and short branched (Eigner & Scholz, 1990). Turmeric is valued all over the world as a spice, colouring agent and also for its medicinal properties (Roses, 1999; Nasirujjaman et al., 2005). It improves the complexion and is useful in diseases of blood, leucoderma, scabies, inflammations (Arora et al., 1971; Satoskar, et al., 1986), ozoena, bad taste in the mouth, biliousness, dyspepsia (Thamlikitkul et al., 1989), ulcer (Vandau et al., 1998; Kositchaiwat et al., 1993), elephantiasis, snake-bite, smallpox, boils and sprains (Kiritikar & Basu, 1996). It is also helpful in liver problem, urinary discharges and bruises (Kiritikar & Basu, 1996). It has been used internally as a stomachic, tonic and blood purifier and externally in the prevention and treatment of skin diseases. Curcumin and other curcuminoids found in turmeric inhibit growth of various bacteria. The rhizome juice is used as anthelmintic as well as in asthma and gonorrhea (Tiwari & Agrawal, 2003). Turmeric currently in Pakistan and other developing countries is mainly utilized as spice and culinary additive in curries and other local dishes. But no significant work has been done on its value added extract i.e., curcumin and Oleoresins. Although we are the 2 nd largest producer of turmeric in the world but per acre yield and quality is pathetically low. Slow multiplication rate, limited availability of high yielding genotypes, expensive field maintenance of planting material and high susceptibility of turmeric to rhizome rot diseases necessitates application of tissue culture techniques as a solution to these problems (Khader, 1994; Nayak & Naik, 2006). The high susceptibility of this crop to