Ascorbic and Citric Acids in Combination Resolve the Problems Encountered in Micro- Propagation of Litchi from Shoot Tips
نویسنده
چکیده
Received: December 28, 2013; Revised; January 25, 2014; Accepted: March 2, 2014 . Abstract: A major problem in the micro propagation of litchi is the secretion of polyphenols into the medium by the tissues once excised. This secretion undergoes oxidation to produce substances that kill the tissues. The first visual symptom of deterioration is skin browning which has been reported to appear due to polyphenol oxidase activity on anthocyanins resulting the production of brown coloured by-products. Litchi plant is rich in phenolics compounds which are catalysed by enzyme polyphenol oxidase and make the medium brown. Ascorbic and citric acids, potent antioxidants, have been frequently used for browning control. It reduces the polyphenol oxidase enzyme and control browning. The combination of ascorbic acid with citric acid acted as powerful antioxidants inhibiting the polyphenol oxidase activity. It is also acted as vitamins which are able to check the browning and also initiate the proliferation of cells of the explants. In the present experiment, it is noticed that excision and cutting of explants under anoxygenic condition followed by soaking in 160mg/l ascorbic acid and 160mg/l citric acid solution subsequently culturing on basal medium amended with combination of ascorbic acid (250mg/l) and citric acid (250mg/l) is suitable protocol to eliminate the browning by reducing the polyphenol oxidase enzyme activity of Litchi. Thus the amendent of MS medium with ascorbic and citric acid for browning control in vitro culture of litchi explant is considered as standard one for micropropagation of shoot tips.
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