Vol. 69 No: 5

Title:
Phenol Induced Browning and Establishment of Shoot-Tip Explants of ‘Fuji’ Apple and ‘Jinhua’ Pear Cultured in vitro

Authors:
QIAOCHUN WANG, HAORU TANG, YIN QUAN and GUANGRONG ZHOU

pp: 833-840

Abstract:
Several factors influencing phenol induced browning and establishment of apple (Malus pumila Mill. cv. Fuji) and pear (Pyrus bretschneideri Rehd., cv. Jinhua) were investigated by using shoot-tip explants cultured in vitro. Explants of ‘Fuji’ apple and ‘Jinhua’ pear collected from November to February produced low browning percentages. Browning percentages increased rapidly as the stock plants entered the growing season, reached a maximum during April and August and then decreased. Dark treatment of the stock plants reduced browning. Lowest incidence of browning and the highest surviving percentages of both ‘Fuji’ apple and ‘Jinhua’ pear were obtained after four weeks of dark treatment. However, bud-break percentage, fresh weight and the number of new leaves of the surviving explants decreased with increase in the length of dark treatment. When the dark treatment was used during the first phase of culture initiation, 5°C was better than 24°C for reducing browning and improving establishment of the explants. At 5°C, 6 d of dark treatment for ‘Fuji’ apple and 8 d for ‘Jinhua’ pear produced the least browning and the highest surviving percentages. However, bud break percentages, fresh weights and numbers of new leaves decreased as the length of the dark treatment increased. Addition of 2.5 g l^-1 activated charcoal to the initiation medium favoured establishment of ‘Jinhua’ pear explants and 100/150 mg l^-1 ascorbic/citric acid were effective with ‘Fuji’ apple.

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