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ACTA HORTICULTURAE SINICA ›› 2006, Vol. 33 ›› Issue (6): 1373-1376.

• 研究报告 • Previous Articles     Next Articles

Effects of pH and Tempera ture on Brown ing of Pha laenopsis Explants Cultured in Vitro

Zhao Lingli1, 2;Ge Hong1;Fan Chonghui2 , Yin Fang3 , Li Qiuxiang1 , and Zhou Yujie1
  

  1. ( 1 Institute of Vegetables and Flowers, Chinese Academy of Agricultural Science, Beijing 100081, China; 2College of Horticulture, Northwest A & F University, Yangling, Shaanxi 712100, China; 3 Key Laboratory of Phytohormones of Hunan Agricultural University, Changsha, Hunan 410128, China)
  • Received:2006-02-17 Revised:2006-04-22 Online:2006-12-25 Published:2006-12-25
  • Contact: Ge Hong

Abstract: The variety‘R4’of Phalaenopsis was used for the study of pH and temperature effect on polyphenol oxidase ( PPO) activity, total phenolic content , browning rate of the exp lants, correlation of browning rate and PPO activity with total phenolic content. The browning rate was the lowest at pH6.5 or 20℃. Under the same temperature (25℃) , the PPO activity and total phenolic content didnpt have direct ratio with the bulk of pH, and there was no significant correlation between PPO activity and total phenolic content, but there was significant correlation between browning rate and total phenolic content at pH 5.0; Under the same pH (6.0) , PPO activity, total phenolic content and browning rate increased while the temperature rose, and there were the best significant correlation between browning rate and PPO activity at 20℃, significant correlation between browning rate and total phenolic content at 20℃ and 30℃.

Key words: Phalaenopsis, Browning, pH, Temperature

CLC Number: