Characterization of in vitro anthocyanin-producing sour cherry ( Prunus cerasus L.) callus cultures

Anthocyanin-producing callus cultures from in vitro sour cherry ( Prunus cerasus L.) leaf tissues were established. As in the parent leaf tissues, the calli extracts showed the synthesis of a prevalent anthocyanin, cyanidin 3-glucoside. When the dark grown callus cultures were exposed to the light,...

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Bibliographic Details
Published in:Food research international 2005-01, Vol.38 (8), p.937-942
Main Authors: Blando, F., Scardino, A.P., De Bellis, L., Nicoletti, I., Giovinazzo, G.
Format: Article
Language:English
Subjects:
Anthocyanin
anthocyanins
Biological and medical sciences
biosynthesis
callus culture
Callus cultures
cherries
color
Food industries
Fundamental and applied biological sciences. Psychology
growth regulators
Jasmonic acid
pigmentation
plant pigments
Prunus cerasus
Sour cherry
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Summary:Anthocyanin-producing callus cultures from in vitro sour cherry ( Prunus cerasus L.) leaf tissues were established. As in the parent leaf tissues, the calli extracts showed the synthesis of a prevalent anthocyanin, cyanidin 3-glucoside. When the dark grown callus cultures were exposed to the light, cyanidin 3-glucoside content was increased from 0.1 to 4.5 mg 100 g −1 fresh weight. Thus, of the available strategies for the enhancement of pigment production light resulted the triggering factor in this cell system. The addition of 50 μM jasmonic acid to the culture medium stimulated cyanidin 3-glucoside synthesis which resulted in an earlier appearance of pigment on the calli.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2005.02.014