Studies on the decrease of browning for apple fruit processing by the adaptability of callus culture derived from flesh and field production of slightly browning fruit

1996 Fiscal Year Final Research Report Summary

• Project/Area Number: 07660026
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: 園芸・造園学
• Research Institution: Iwate university
• Principal Investigator: AOBA Koji Iwate university, Fac.of Agriculture, Professor, 農学部, 教授 (40240650)
• Project Period (FY): 1995 – 1996
• Keywords: Tissue culture of apple flesh / Browning repression of callus and apple fruit

Research Abstract

The purpose of this experiment was to evaluate the effct of browning diminution during processing of apple fruit and to examine the adaptability of substituted use of callus for fruit. Flesh explants of apple (Malus Domestica Borkh) were cultured continuously on standard medium (LS) containing IBA 2.0mg/l and BA 3.0mg/l. When cultured continuously on LS standard medium (agar medium), all explants of cultivar ('Starking Delicious', 'Fuji' and 'Ohrin') formed callus after one and a half months and then transferred the friable callus to liquid medium (LS standard medium). The suspension cell grew in maximum volume one month after by transfer the liquid medium. The effect of repression for browning was examined by adding calcium chloride or ammonium sulfate to the agar medium for callus or to the liquid medium for suspension cell formation and recognized the effect of decrease on tissue browning. Ascorbic acid, cysteine, glutathione inhibited the callus growth and indicate no suppression of browning. Foliar application of calcium chloride or ammonium sulphate to apple trees in field experiments showed the effcts of browning repression for processing juice.