{"title":"外植体、BAP和2,4- d对羊草愈伤组织诱导的影响","authors":"B. Fazeli-Nasab","doi":"10.5219/953","DOIUrl":null,"url":null,"abstract":"Ajowan ( Trachyspermum ammi ) has been considered as an important medicinal plant because it contains many alkaloids such as Thymol. In vitro culture of Ajowan provides new tissue sources such as callus, cell suspension and seedlings to produce secondary metabolites. The present study describes callus production optimization procedures experiment that was a factorial experiment based on completely randomized design at three levels with four explants (root, shoot, leaf and cotyledon) on Murashige and Skoog (MS) medium supplemented with different concentrations of BAP (0.25, 0.5 and 1 mg.L -1 ) and 2,4-D (2, 4 and 8 mg.L -1 ). Comparison of means showed that the maximum callus production was obtained from shoot explants, the cotyledon and leaf explants were in the second orders. In overall, 0.25 mg.L -1 BAP with 2 mg.L -1 2,4-D concentrations proved to be optimal for the production of maximum callus and also were more effect on callus weight, callus volume and callus color. The best explant based on callus weight was cotyledon explant and for callus volume was shoot explant. The result were shown that the effective hormone combination and explant was 2 mg.L -1 2,4-D with 0.25 mg.L -1 BAP concentrations were more effect on callus induction and shoot explant, respectively. Normal 0 false false false EN-US X-NONE AR-SA","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"17","resultStr":"{\"title\":\"The effect of explant, BAP and 2,4-D on callus induction of Trachyspermum ammi\",\"authors\":\"B. Fazeli-Nasab\",\"doi\":\"10.5219/953\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Ajowan ( Trachyspermum ammi ) has been considered as an important medicinal plant because it contains many alkaloids such as Thymol. In vitro culture of Ajowan provides new tissue sources such as callus, cell suspension and seedlings to produce secondary metabolites. The present study describes callus production optimization procedures experiment that was a factorial experiment based on completely randomized design at three levels with four explants (root, shoot, leaf and cotyledon) on Murashige and Skoog (MS) medium supplemented with different concentrations of BAP (0.25, 0.5 and 1 mg.L -1 ) and 2,4-D (2, 4 and 8 mg.L -1 ). Comparison of means showed that the maximum callus production was obtained from shoot explants, the cotyledon and leaf explants were in the second orders. In overall, 0.25 mg.L -1 BAP with 2 mg.L -1 2,4-D concentrations proved to be optimal for the production of maximum callus and also were more effect on callus weight, callus volume and callus color. The best explant based on callus weight was cotyledon explant and for callus volume was shoot explant. The result were shown that the effective hormone combination and explant was 2 mg.L -1 2,4-D with 0.25 mg.L -1 BAP concentrations were more effect on callus induction and shoot explant, respectively. Normal 0 false false false EN-US X-NONE AR-SA\",\"PeriodicalId\":20379,\"journal\":{\"name\":\"Potravinarstvo\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-07-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"17\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Potravinarstvo\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5219/953\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Potravinarstvo","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5219/953","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
The effect of explant, BAP and 2,4-D on callus induction of Trachyspermum ammi
Ajowan ( Trachyspermum ammi ) has been considered as an important medicinal plant because it contains many alkaloids such as Thymol. In vitro culture of Ajowan provides new tissue sources such as callus, cell suspension and seedlings to produce secondary metabolites. The present study describes callus production optimization procedures experiment that was a factorial experiment based on completely randomized design at three levels with four explants (root, shoot, leaf and cotyledon) on Murashige and Skoog (MS) medium supplemented with different concentrations of BAP (0.25, 0.5 and 1 mg.L -1 ) and 2,4-D (2, 4 and 8 mg.L -1 ). Comparison of means showed that the maximum callus production was obtained from shoot explants, the cotyledon and leaf explants were in the second orders. In overall, 0.25 mg.L -1 BAP with 2 mg.L -1 2,4-D concentrations proved to be optimal for the production of maximum callus and also were more effect on callus weight, callus volume and callus color. The best explant based on callus weight was cotyledon explant and for callus volume was shoot explant. The result were shown that the effective hormone combination and explant was 2 mg.L -1 2,4-D with 0.25 mg.L -1 BAP concentrations were more effect on callus induction and shoot explant, respectively. Normal 0 false false false EN-US X-NONE AR-SA
PotravinarstvoAgricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍:
Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.