期刊论文详细信息
Revista Ceres
Biochemical and morpho-anatomical analyses of strawberry vitroplants hyperhydric tissues affected by BA and gelling agents
Leticia Mascarenhas Pereira Barbosa2  Vespasiano Borges De Paiva Neto1  Leonardo Lucas Carnevalli Dias1  Reginaldo Alves Festucci-buselli1  Rodrigo Sobreira Alexandre1  Lourdes Iarema1  Fernando Luis Finger1  Wagner Campos Otoni1 
[1] ,Universidade Federal de Viçosa Departamento de Biologia Vegetal Viçosa Minas Gerais ,Brasil
关键词: oxidative stress;    cytokinin;    lipid peroxidation;    micropropagation;    citocininas;    estresse oxidativo;    peroxidação de lipídeos;    micropropagação;   
DOI  :  10.1590/S0034-737X2013000200002
来源: SciELO
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【 摘 要 】

In vitro propagation has become an effective practice for large-scale production of strawberry plants. The objective of this study was to evaluate the hyperhydricity and the multiplication capacity of two strawberry varieties (Fragaria x ananassa Duch. 'Dover' and 'Burkley') propagated in vitro. Plants maintained in MS medium supplemented with 1.0 mg L-1 BA were individualized and transferred to the same medium solidified with Agar (6.5 g L-1) or Phytagel® (2.5 g L-1) and BA at different concentrations (0; 0.5; 1.0; 2.0 and 3.0 mg L-1). Biochemical and anatomical analyses were carried out, as well as the analysis of the morphological hyperhydricity characteristics. The analysis of data showed: a) the increase in cytokinin concentration increased hyperhydricity frequency in both varieties; b) at concentrations up to 2.0 mg L-1 BA, the replacement of Agar by Phytagel® induced a higher formation of hyperhydric shoots; and c) the addition of BA induced oxidative stress, which is characterized by increased antioxidant activity and lipid peroxidation, as well as alterations at the cellular level, such as malformation of stomata and epidermal cells. In conclusion, the culture medium containing 0.5 mg L-1 BA solidified with Agar provided lower hyperhydricity percentages in association with higher rates of shoot proliferation in strawberry.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License

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