Anti-browning in Tissue Culture of ‘Donghong’ Kiwifruit

Abstract

The bud stem segment of ‘Donghong’ kiwifruit was selected to study the anti-browning problem in kiwifruit tissue culture. The effects of different antioxidants and adsorbents added to the culture medium and cold treatment on the browning of explants in vitro were studied. The results showed that except for cold treatment at 4°C for 24 h, other treatments could effectively reduce the browning rate of explants. Among them, the addition of citric acid(CA) to the medium had the best anti-browning effect, and the browning phenomenon did not occur in the treatment of 0.5 mg/L of CA, but the axillary bud germination rate of the stem segment was low. Polyvinylpyrrolidone(PVP) and activated carbon(AC) were added to the medium to have a high germination rate. When the concentration of PVP was 300 mg/L, the germination rate was the highest, reaching 50.00%, and the browning rate was 30.00%. In general, the addition of 300 mg/L of PVP to the culture medium was the optimal treatment in the tissue culture of ‘Donghong’ kiwifruit.