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Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture
Year:
2012
Authors :
Gaba, Victor
;
.
Weissberg, Mira
;
.
Volume :
48
Co-Authors:
Çürük, S., Faculty of Agriculture, Department of Horticulture, Mustafa Kemal University, 31034 Antakya, Hatay, Turkey
Çetiner, S., Faculty of Engineering and Natural Sciences, Sabanci University, Tuzla, 81474 Istanbul, Turkey
Yalçin-Mendi, Y., Faculty of Agriculture, Department of Horticulture, Çukurova University, Balcali, 01330 Adana, Turkey
Carmeli-Weissberg, M., Institute of Plant Sciences, ARO Volcani Center, POB 6, Bet Dagan, 50250, Israel
Graber, E., Department of Soil Chemistry, Plant Nutrition and Microbiology, ARO Volcani Center, POB 6, Bet Dagan, 50250, Israel
Gaba, V., Department of Plant Pathology, ARO Volcani Center, POB 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
600
To page:
608
(
Total pages:
9
)
Abstract:
The objective of the present study was to investigate the origin of discrepancy between experimental results in in vitro culture of Turkish melon (Cucumis melo L.) cultivars, conducted by the same individual using the same protocol and same seed batches in two different laboratories. The difference in the sucrose source was found to be the major reason for the deviation in results between the two laboratories. The percentage of regenerating explants and the number of bud-like protuberances and/or shoots were significantly greater when a food-grade Turkish sucrose was used in the medium compared with analytical-grade sucrose. Media formulated with the food-grade sucrose regenerated 37 and 67 % more explants and bud-like protuberances and/or shoots per explant, respectively, than media containing analytical-grade sucrose. No meaningful differences were found in added elements or anions between the sucrose sources or by liquid chromatography/mass spectroscopy. The only significant chemical difference observed between the sucrose samples was the presence of melanoidins (Maillard reaction products) in the food-grade sucrose. The melanoidins were of high molecular weight (>3,000 Da determined by ultrafiltration), with characteristic ultraviolet-visible spectra and in vitro antioxidant activity. Melanoidin-containing sucrose can be differentiated by color and spectroscopy. © 2012 The Society for In Vitro Biology.
Note:
Related Files :
Bud regeneration
Cucumis
Cucumis melo
Food-grade sucrose
Melon
Sucrose quality
Show More
Related Content
More details
DOI :
10.1007/s11627-012-9453-0
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30471
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:54
Scientific Publication
Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture
48
Çürük, S., Faculty of Agriculture, Department of Horticulture, Mustafa Kemal University, 31034 Antakya, Hatay, Turkey
Çetiner, S., Faculty of Engineering and Natural Sciences, Sabanci University, Tuzla, 81474 Istanbul, Turkey
Yalçin-Mendi, Y., Faculty of Agriculture, Department of Horticulture, Çukurova University, Balcali, 01330 Adana, Turkey
Carmeli-Weissberg, M., Institute of Plant Sciences, ARO Volcani Center, POB 6, Bet Dagan, 50250, Israel
Graber, E., Department of Soil Chemistry, Plant Nutrition and Microbiology, ARO Volcani Center, POB 6, Bet Dagan, 50250, Israel
Gaba, V., Department of Plant Pathology, ARO Volcani Center, POB 6, Bet Dagan, 50250, Israel
Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture
The objective of the present study was to investigate the origin of discrepancy between experimental results in in vitro culture of Turkish melon (Cucumis melo L.) cultivars, conducted by the same individual using the same protocol and same seed batches in two different laboratories. The difference in the sucrose source was found to be the major reason for the deviation in results between the two laboratories. The percentage of regenerating explants and the number of bud-like protuberances and/or shoots were significantly greater when a food-grade Turkish sucrose was used in the medium compared with analytical-grade sucrose. Media formulated with the food-grade sucrose regenerated 37 and 67 % more explants and bud-like protuberances and/or shoots per explant, respectively, than media containing analytical-grade sucrose. No meaningful differences were found in added elements or anions between the sucrose sources or by liquid chromatography/mass spectroscopy. The only significant chemical difference observed between the sucrose samples was the presence of melanoidins (Maillard reaction products) in the food-grade sucrose. The melanoidins were of high molecular weight (>3,000 Da determined by ultrafiltration), with characteristic ultraviolet-visible spectra and in vitro antioxidant activity. Melanoidin-containing sucrose can be differentiated by color and spectroscopy. © 2012 The Society for In Vitro Biology.
Scientific Publication
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