The effect of three antioxidants on the in vitro culture

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Published: Jan 28, 2013
Keywords:
in vitro culture, guava, phenolic compounds, juvenility of plants

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O. Concepción
Laboratorio de Cultivo de Células y Tejidos

Abstract

The effect of three antioxidant agents in the invitro culture of guava (Psidium guajava L.) var. Enana RojaCubana EEA 18-40, as well as the relation among thetopophysical origin of explants in the tree, the content ofphenolic compounds in vegetable tissues and the success ofin vitro culture of guava are reported here. The lowest levelsof phenolization were observed with the use of the PVPP (0.5 %),which caused a lower excretion of phenolic compounds to theculture medium although it showed the highest values ofcontamination when it was compared with the L-cysteine andthe citric acid + ascorbic acid mixture, in which phenolizationwas extremely high although contamination levels were notfrequent. On the other hand, it was demonstrated that thehighest phenolic compound content was recorded in the apicalbuds from the tree crown, which reached 229.32 mg.g-1 freshmass, and differed significantly from the rest of types ofexplants. The explants obtained from root sprouts (basalorigin) showed the lowest phenolic compound contents andhad the greatest efficiency at in vitro establishment. Therefore,these root sprouts were the most appropriate explantsrecommended to surpass the barrier of phenolization duringthe initial stages of in vitro guava culture.

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How to Cite
Concepción, O. (2013). The effect of three antioxidants on the in vitro culture. Cultivos Tropicales, 26(1), 33–39. Retrieved from https://ediciones.inca.edu.cu/index.php/ediciones/article/view/415
Issue
Vol. 26 No. 1 (2005)
Section
Original Article

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