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Development of A Tissue Culture System from Immature Strawberry Fruits
Author(s) -
HONG Y.C.,
READ P.E.,
HARLANDER S.K.,
LABUZA T.P.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb03089.x
Subject(s) - kinetin , callus , cultivar , liquid culture , fragaria , biology , botany , suspension culture , tissue culture , liquid medium , composition (language) , horticulture , chemistry , cell culture , in vitro , chromatography , biochemistry , genetics , linguistics , philosophy
The potential for production of strawberry flavor from cells grown in plant tissue culture was investigated. Immature strawberry fruits from strawberry cultivars ( Fragaria x ananassa Brighton, Earliglow, and Aptos) were cultured on modified Murashige and Skoog (MS) basal medium supplemented with kinetin and 2,4‐dichlorophenoxyacetic acid. Parameters that influence callus formation and growth rate including medium composition, phytohormone concentration and photoperiod were studied. Cultivars varied in their ability to initiate callus formation and of the three types identified, only the friable type II callus was capable of growth in liquid suspension culture. Medium composition, types and levels of phytohormones, and inoculum size influenced cell growth in liquid suspension culture.