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Formation of Anthocyanins from Cells Cultured from Different Parts of Strawberry Plants
Author(s) -
MORI TSUKASA,
SAKURAI MIEI,
SHIGETA JUNICHI,
YOSHIDA KUMI,
KONDO TADAO
Publication year - 1993
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.1365-2621.1993.tb09359.x
Subject(s) - anthocyanin , callus , pigment , agar , biology , botany , cyanidin , fragaria , chemistry , acetic acid , food science , horticulture , biochemistry , bacteria , genetics , organic chemistry
Anthocyanin formation and structural identification were investigated in the cultured strawberry, Fragaria unannssa cv Shikinari. Friable callus tissues were obtained from apical meristems, leafs, and petioles grown on LS agar medium with 2,4‐dichlorophenoxyacetic acid and benzyladenine. Using these calli, effects of auxins and cell inoculum size on pigment production were studied in suspension culture. Anthocyanin was produced under 8000 lux after preculture for 3 wk under 800 Iux in suspension culture. The main extracted pigment was identified as a peonidin‐3‐glucoside and the second major pigment was a cyanidin‐3‐glucoside by FABMS and NMR. Anthocyanin production was stimulated by 2,4‐dichlorophenoxyacetic acid and its yield was about three times that of indole‐3‐acetic acid. An inoculum rate of 2g (fresh weight)/100 mL LS medium resulted in highest pigment production. The callus derived from the leaf was much higher in anthocyanin production than the others tissues of strawberry.