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Flavour formation in callus cultures of guava (Psidium guava) fruit.

Prabha, T. N. and Narayanan, M. S. and Patwardhan, M. V. (1990) Flavour formation in callus cultures of guava (Psidium guava) fruit. Journal of the Science of Food and Agriculture, 50 (1). 105-110, 10 ref..

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Abstract

Explants from guava [Psidium guajava L] fruit, when cultured on Murashige and Skoog media containing different combinations of IAA [indole acetic acid], NAA [naphthalene acetic aicd], 2,4-D [2,4-dichlorophenoxyacetic acid] and kinetin, yielded unorganized callus cultures. Light (>2000 lux) and kinetin (>5 mg l-1) promoted chlorophyllous callus. However, none of the tested variations yielded organized cultures. Increase in kinetin from 0.2 to 0.8 mg l-1 resulted in a slight increase in the growth of the callus. There was perceptible guava fruit flavour in all 3 passages of callus cultures, all of which exhibited a slow growth rate. GC-MS analysis of the volatile flavour fraction of the callus tissue revealed (Z)hex-3-en-1-ol, 3-phenylpropyl acetate, (E)hex-3-en-1-ol, hexan-1-ol, (Z)hex-3-ynyl acetate, (E)hex-2-enal and cinnamyl acetate as prominent peaks. Incorporation of 14C glucose, 14C phenylalanine and 14C acetate from the growth medium into the volatile fraction of the callus cultures was 0.07, 0.09 and 0.14%, resp., during a 4-day incubation.

Item Type: Article
Uncontrolled Keywords: CELL-CULTURE; FLAVOUR-COMPOUNDS; FRUITS-SPECIFIC; GUAVAS-; VOLATILE-COMPOUNDS
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 24 Fruits
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 09:43
Last Modified: 26 May 2016 09:43
URI: http://ir.cftri.com/id/eprint/8039

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