Effect of temperature and its shift on growth and anthocyanin production in suspension cultures of strawberry cells

Temperature effect on growth and anthocyanin production in the cultured strawberry, Fragaria ananassa cv Shikinari, was investigated at a temperature range of 15–35°C. Cultivation temperatures have a pronounced effect on cell growth, anthocyanin content and production. Maximum growth was found at 30...

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Bibliographic Details
Published in:Plant science (Limerick) 1997-09, Vol.127 (2), p.207-214
Main Authors: Zhang, Wei, Seki, Minoru, Furusaki, Shintaro
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Anthocyanin
Biological and medical sciences
Economic plant physiology
Fundamental and applied biological sciences. Psychology
In vitro culture
Plant physiology and development
Strawberry cell
Suspension cultures
Temperature
Temperature shift
Tissue cultures, protoplasts
Two-stage culture
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Summary:Temperature effect on growth and anthocyanin production in the cultured strawberry, Fragaria ananassa cv Shikinari, was investigated at a temperature range of 15–35°C. Cultivation temperatures have a pronounced effect on cell growth, anthocyanin content and production. Maximum growth was found at 30°C, however, the lower temperature induced an increased level of anthocyanin content within the examined temperatures. As a result, the maximum anthocyanin production was obtained at 20°C. The culture condition was changed step-wise by a temperature shift after 3 days from 30 to 20°C for the rest of the cultivation. In this process, anthocyanin production of 270 mg/l on day 9 was increased 1.8, 3 and 4-fold over that of cultures at 20, 25 and 30°C, respectively.
ISSN:0168-9452
1873-2259
DOI:10.1016/S0168-9452(97)00124-6