Oxidative browning in ‘Koroneiki‘ olive explants as influenced by oxidative enzyme activities and endogenous phenolic compounds
2001
Roussos, P.A. | Pontikis, C.A.
Shoot tips and single-node explants from glasshouse and field growing ‘Koroneiki‘ olive trees were assayed for their browning potential at the establishment stage in vitro, during the growing season. Measurements of the total phenol content, the total o-diphenol content, polyphenoloxidase and peroxidase activity were conducted, to determine the relationship of these factors to the browning of explants. High positive correlation coefficients were found between total phenol, o-diphenol content and polyphenoloxidase activity with the browning percentage of olive explants. Shoot tips from both sources of plant material exhibited higher browning rates together with higher total phenol, o-diphenol content and polyphenoloxidase activity than single node explants. Explants deriving from trees growing in the glasshouse presented higher survival rates and lower values of the three factors mentioned before, than the corresponding explants from field growing trees. Single nodes from glasshouse olive shoots proved to be superior to all other explants during the establishment stage, concerning the survival rate, as they presented the minimum phenol content and polyphenoloxidase activity.
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