Abstract
In the research it was examined the changes in total phenolic contents and seven major phenolic compounds (gallic acids, +(–) catechin, catechol, Chlorogenic acid, o-coumaric acid, rutin and quercetin) of two litchi cultivars (Purbi and Bedana) shoot tips and fruits (for zygotic embryos) collected in different months, in order to determine their effects on the explants browning during establishment stage of shoot tip culture. The concentrations of phenolic compounds varied depending on the cultivars and the months. Phenolic compounds showed various correlation coefficients with the explants browning. Total phenolic content and some individual phenolic compounds including +(–) catechin, catechol, gallic acid, chlorogenic acid and rutin quantified in this study showed significant positive correlations with the explants browning, while o-coumaric acid and quercetin did not exhibit any significant one. According to our results, explants browning are affected by the phenolic compounds at different ranges. In both litchi cultivars, shoot tips and fruits (for zygotic embryos) collected in March exhibited the lowest explants browning during the establishment stage as compared to those collected in the other months. So it may be possible to increase the success of shoot tip and zygotic embryo culture with the selection of the most suitable terms of explants collection. Browning of explants could be controlled by the use of antioxidants both in semi-solid and liquid culture.
Highlights
Litchi (Litchi chinensis Sonn.) is a delicious nut fruit and belongs to soapberry family Sapindaceae which are tree species
In the research it was examined the changes in total phenolic contents and seven major phenolic compounds (gallic acids, +(−) catechin, catechol, Chlorogenic acid, o-coumaric acid, rutin and quercetin) of two litchi cultivars (Purbi and Bedana) shoot tips and fruits collected in different months, in order to determine their effects on the explants browning during establishment stage of shoot tip culture
Total phenolic content and some individual phenolic compounds including +(−) catechin, catechol, gallic acid, chlorogenic acid and rutin quantified in this study showed significant positive correlations with the explants browning, while o-coumaric acid and quercetin did not exhibit any significant one
Summary
Litchi (Litchi chinensis Sonn.) is a delicious nut fruit and belongs to soapberry family Sapindaceae which are tree species Both shoot tip and zygotic embryos are mainly used in in-vitro cultures for regeneration and mass scale production of litchi contains a high amount polyphenolics which are used as defense mechanism in plants, upon oxidation by enzyme polyphenol oxydase turns browning of the explants and so explants cells are unable to grow in in-vitro conditions. In other tropical tree species have the same phenolic problems like Mango tissues which have high phenolic exudation owing to activation of oxidative enzyme system during the excision of plants, explants browning, deep seated contamination, medium discoloration and slow in-vitro growth response have made it an ordeal for workers working on this crop (Krishna, 2008). In guava phenolic problem can be controlled by the fortification
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