多酚含量及多酚氧化酶活性与柑橘胚性愈伤组织褐化的关系

研究测定了9种不同品种/基因型柑橘胚性愈伤组织的多酚含量和多酚氧化酶（polyphenol oxidase, PPO）的活性,对其与柑橘愈伤组织褐化的关系进行了探讨。结果表明,不同柑橘品种/基因型间多酚含量和PPO活性有明显不同;多酚含量高的宽皮柑橘类胚性愈伤组织容易褐化,葡萄柚与甜橙类的次之,说明柑橘胚性愈伤组织褐化与多酚含量成正相关;PPO活性与柑橘愈伤组织褐化无明显相关。

Study on callus browning in relation to polyphenol content and polyphenol oxidase activity among various citrus embryogenic calli

Polyphenol content and polyphenol oxidase (PPO) activity of nine different embryogenic calli in Citrus were detected, and the correlation with callus browning was analyzed. The results showed that there was significant difference of polyphenol content and PPO activity in different genotypes/varieties. Polyphenol content in tangerines was much higher than that in sweet oranges and grapefruit, which was in accordance with callus browning degrees, while PPO activity had no relation to callus browning. This study indicated that genotype-dependent polyphenol content of citrus callus was positively correlated with callus browning.