Abstract

Phenolic compounds, which are known to regulate root formation, are found abundantly in difficult-to-root Protea cynaroides stem cuttings. In this study, analysis of total phenol content was carried out on blanched and unblanched cuttings to observe its fluctuation throughout the entire rooting period (120 days) and establish its relationship with root formation. Results showed that blanching significantly increased the total phenol content in the basal ends of the cuttings. The high total phenol content was associated with significantly higher rooting percentage and increased the number of roots formed. Blanching reduced the time needed for the cuttings to root sufficiently to be transplanted to the field by 30 days. Analyses of different parts of cuttings throughout the entire rooting period showed continuous increase in total phenols at the basal end, while decrease in total phenols was observed in the leaves.   Keywords: Etiolation, king protea, phenolic compounds, Proteaceae, root formation

Highlights

  • Protea cynaroides L. (King Protea) is an important cut flower in the floriculture industry

  • Analyses of different parts of cuttings throughout the entire rooting period showed continuous increase in total phenols at the basal end, while decrease in total phenols was observed in the leaves

  • 3,4-dihydroxybenzoic acid was found in P. cynaroides stems and shown to stimulate root formation in micropropagated explants (Wu et al, 2007)

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Summary

Introduction

Protea cynaroides L. (King Protea) is an important cut flower in the floriculture industry. Due to the genetic variability of seeds, vegetative propagation is the preferred method used by growers to obtain and maintain genetic uniformity in the commercial production of P. cynaroides cut flowers. Starch content is important during root formation. Results showed that an increase in the accumulation of starch in stem cuttings improved root formation. Plants of the Proteaceae family are known to contain large amounts of phenolic compounds, currently, no study has been done on the role of total phenol content in P. cynaroides stem cuttings during root formation. The aim of this study was to analyze fluctuations in total phenol concentration of different parts of blanched and unblanched P. cynaroides stem cuttings throughout the entire rooting process and to establish their relationship with root formation

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