Effect of different sucrose and nitrogen levels in the medium on chlorophyll and anthocyanin content in Clematis pitcheri shoots cultured in vitro at different temperatures

• Autorzy: Kawa-Miszczak L , Wegrzynowicz-Lesiak E. , Gabryszewska E. , Saniewski M.

Warianty tytułu

PL

Wplyw temperatury oraz zroznicowanego poziomu sacharozy i azotu w pozywce na zawartosc chlorofilu i antocyjanow w pedach Clematis pitcheri rosnacych in vitro

• Języki publikacji: EN

Abstrakty

EN

The aim of the work presented was to determine the chlorophyll and anthocyanin accumulation in Clematis pitcheri shoots cultured in vitro at different temperatures on the medium with various sucrose and nitrogen level. Two concentrations of sucrose: 10 g-l-1 and 30 gT1, and two levels of nitrogen compounds: 100% and 50% of standard MS strength, were used. Shoots were cultured at 15°C, 20°C and 25°C. It was found that plantlets of C. pitcheri grown at 20°C contained the highest and at 15°C the lowest content of chlorophyll. The sucrose concentration in the medium had no or only a slight effect. Lower level of nitrogen compounds (50% N) stimulated accumulation of chlorophyll in shoots as compared to a normal strength (100% N), with the highest differences at 15°C. High sucrose (30 g-l-1) and nitrogen (100% N) concentrations and low temperature (15°C) significantly promoted anthocyanins accumulation. Reduction of nitrogen compounds level in the medium to 50% and lowering sucrose concentration to 10 gT1 leads to decrease of anthocyanins accumulation in the shoots cultured at 15°C and 20°C. In the case of explants cultured at 25°C, the sucrose and nitrogen concentration in the medium had no or only a slight effect on accumulation of anthocyanins in the shoots.

PL

Celem pracy było oznaczenie zawartości chlorofilu i antocyjanów w pędach Clematis pitcheri rosnących in vitro w zależności od temperatury oraz poziomu sacharozy i azotu w pożywce. Zastosowano dwa stężenia sacharozy- 10 gl-1 i 30 gl-1 oraz dwa poziomy związków azotowych - 100% i 50% standardowego składu pożywki MS. Kultury prowadzono w 15°C, 20°C i 25°C. Stwierdzono, że zawartość chlorofilu była najwyższa w pędach rosnących w 20°C, a najniższa w 15°C. Stężenie sacharozy w pożywce miało niewielki wpływ na zawartość chlorofilu w pędach. Natomiast obniżenie poziomu związków azotowych (50% N) stymulowało akumulację chlorofilu w pędach w porównaniu z normalnym poziomem soli azotowych (100% N), a największe różnice byfy w pędach rosnących w 15°C. Wyższe stężenie sacharozy (30 gT1) i azotu (100% N) w pożywce oraz niska temperatura (15°C) zwiększafy akumulację antocyjanów. Zmniejszenie poziomu zwi ązków azotowych do 50% standardowego składu pożywki MS oraz niskie stężenie sacharozy (10 gT1) prowadziło do obniżenia zawartości antocyjanów w pędach rosnących w 15°C i 20°C. W przypadku eksplantatów rosnących w 25°C, stężenie sacharozy i azotu w pożywce nie wpływało lub miało niewielki wpływ na akumulacj ę antocyjanów w pędach.

Słowa kluczowe

EN

temperature; in vitro; nitrogen compound; shoot culture; sucrose; chlorophyll content; Clematis pitcheri; anthocyanin content

• Wydawca: -
• Czasopismo: Journal of Fruit and Ornamental Plant Research
• Rocznik: 2009
• Tom: 17
• Numer: 1
• Opis fizyczny: p.113-121,fig.,ref.

Twórcy

autor

Kawa-Miszczak L

• Research Institute of Pomology and Floriculture, Pomologiczna 18, 96-100 Skierniewice, Poland

autor

Wegrzynowicz-Lesiak E.

autor

Gabryszewska E.

autor

Saniewski M.

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