Food applications of plant cell cultures

Plant tissue and cell culture techniques have been applied to modify the crop plants at preharvest and postharvest levels for increased productivity, enhanced quality, easy agronomic management and for improved characteristics of processed foods. Improvement in nutritional qualities and disease elim...

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Bibliographic Details
Published in:Current science (Bangalore) 1990-10, Vol.59 (19), p.914-920
Main Authors: Ravishankar, G. A., Venkataraman, L. V.
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Amino acids
Biological and medical sciences
Biotechnology
Cell culture techniques
Cell lines
Cultured cells
Flavors
Fundamental and applied biological sciences. Psychology
General agronomy. Plant production
Plant cells
Plant tissues
Plants
REVIEW ARTICLE
Soil-plant relationships. Soil fertility
Soil-plant relationships. Soil fertility. Fertilization. Amendments
Viruses
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Summary:Plant tissue and cell culture techniques have been applied to modify the crop plants at preharvest and postharvest levels for increased productivity, enhanced quality, easy agronomic management and for improved characteristics of processed foods. Improvement in nutritional qualities and disease elimination, disease resistance, tolerance to environmental conditions, pesticides and herbicide, and mass propagation of crop plants where application have been realized is presented. Status of production of food value phytochemicals has been reviewed. Future directions of food application of cell culture techniques have also been projected.
ISSN:0011-3891