Induction of crocin, crocetin, picrocrocin, and safranal synthesis in callus cultures of saffron--Crocus sativus L
1990
Visvanath, S. | Ravishankar, G.A. | Venkataraman, L.V.
Commercial saffron (dried stigmata of Crocus sativus L.) contains crocin and crocetin (colors), picrocrocin (bitter principle), and safranal (flavor). Cell cultures of C. sativus are expected to lead to the development of a biotechnological process for in vitro saffron production. Callus cultures were obtained from floral buds on Murashige and Skoog's medium supplemented with 3% sucrose, 2,4-dichlorophenoxy acetic acid (2 mg/liter), and kinetin (0.5 mg/liter). The cultures could be induced to produce red globular callus (RGC) and red filamentous structures (RFS) which produced crocin, crocetin, picrocrocin, and safranal. The quantity of picrocrocin in both RGC and RFS was higher than that in stigmata. The safranal content of RGC was comparable to that of stigmata, whereas the crocin content in RGC and RFS was less. The biosynthetic capability of callus cultures of saffron to produce crocin, crocetin, picrocrocin, and safranal for biotechnological application is established.
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