In vitro micropropagation and mycorrhizal treatment influences the polyphenols content profile of globe artichoke under field conditions
| Autor: | Claudia Ruta, Giovanni Mauromicale, Gaetano Pandino, Sara Lombardo, Lo Monaco Antonino |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine Crops Agricultural Time Factors Genotype Vegetative reproduction Plant tissue culture Phytochemicals Quinic Acid Cynara cardunculus L Propagation method Season Food Science Flowers Biology 01 natural sciences Flavones Antioxidants Crop 03 medical and health sciences chemistry.chemical_compound Culture Techniques Cynara scolymus Mycorrhizae Botany chemistry.chemical_classification fungi food and beverages Polyphenols Up-Regulation 030104 developmental biology Aglycone chemistry Micropropagation Polyphenol Seasons Luteolin 010606 plant biology & botany |
| Popis: | The commercial importance of plant tissue culture has grown in recent years, reflecting its application to vegetative propagation, disease elimination, plant improvement and the production of polyphenols. The level of polyphenols present in plant tissue is influenced by crop genotype, the growing environment, the crop management regime and the post-harvest processing practice. Globe artichoke is a significant component of the Mediterranean Basin agricultural economy, and is rich in polyphenols (phenolic acids and flavones). Most commercially grown plants are derived via vegetative propagation, with its attendant risk of pathogen build-up. Here, a comparison was drawn between the polyphenol profiles of conventionally propagated and micropropagated/mycorrhized globe artichoke plants. Micropropagation/mycorrhization appeared to deliver a higher content of caffeoylquinic acids. The accumulation of these compounds, along with luteolin and its derivatives, was not season-dependent. Luteolin aglycone was accumulated preferentially in the conventionally propagated plants. Overall, it appeared that micropropagation/mycorrhization enhanced the accumulation of polyphenols. |
| Databáze: | OpenAIRE |
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