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Effects of 2,4-D, BA, and Sucrose on Growth, Production of Anthocyanin, pH, and Sugar Content in 'Sheridan' Grape Cell Suspension Cultures  

Kim, Seung-Heui (Dept. of Horticulture, Chungbuk National University)
Kim, Seon-Kyu (Dept. of Horticulture, Chungbuk National University)
Publication Information
Journal of Plant Biotechnology / v.4, no.2, 2002 , pp. 77-82 More about this Journal
Abstract
To elucidate the effect of sucrose on cell growth and anthocyanin production, 1, 3, 5, and 7% sucrose were applied to liquid MS basal medium supplemented with 0.5 mg/L BA + 0.1 and 1 mg/L 2,4-D. Higher sucrose concentration decreased the cell growth regardless of the hormonal composition. Cain in fresh weight was gradual, showing the peak at day 12 in culture, and then decreased. Anthocyanin content increased with sucrose concentration in the medium, and practically there was no difference in anthocyanin content between the two media differing in 2,4-D content. Sucrose concentration for appropriate anthocyanin production was 7%, while 5% was more suitable for increase in total anthocyanin content. At higher sucrose levels, anthocyanin content was high due to the cessation of the cell growth. Medium pH decreased at the early stage and gradually increased thereafter.
Keywords
Callus culture; cell growth; fresh weight; in vitro;
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