Clonal Variation in Growth and Flavour Production in Tissue Cultures of Allium cepa L.

Selby, Chris; Collin, H. A.

doi:10.1093/oxfordjournals.aob.a085223

Cited by 23 publications

(13 citation statements)

References 13 publications

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“…Onion callus was initiated as described by Selby and Collin (1976) and maintained on a medium developed by Dunstan and Short (1977). Roots and shoots were regenerated from 6-month old callus by omitting 2,4-D from the medium and incubating the cultures in darkness.…”

Section: Plant Materialsmentioning

confidence: 99%

“…Extracts of root and shoot material from seedlings, sprouting bulbs and callus were prepared as described in Granroth (1970) and Selby and Collin (1976). Of the differentiated tissue, only the distal portion of the callus roots and normal looking callus shoots were used, and in the sprouting bulbs and germinating seedlings only the green part of the shoot was extracted.…”

Section: Sampling Of Materialsmentioning

confidence: 99%

“…Since pyruvate is formed when the flavour precursors are degraded by alliinase present in the tissue, the level of pyruvate in crushed tissue provides an estimate of the amount of flavour precursor originally present. Alliinase was extracted and its activity measured as described by Selby and Collin (1976).…”

Section: Estimation Of Pyruvate and Alliinasementioning

confidence: 99%

“…Two types of callus were selected of which one was a clone of well established callus that had been cultured for approximately 5 years, under conditions described by Selby and Collin (1976) and the other, a newly initiated clone that had been cultured for a period of 6 months. Preliminary light microscope studies of the callus showed some variation in cell type.…”

Section: Electron Microscopymentioning

confidence: 99%

“…Again Freeman et al (1974), with 10-month old onion cultures, showed rooting callus possessed an onion odour but the lachrymatory potential was much reduced in comparison with the normal plant. The absence of onion odour in the undifferentiated callus was due to an inability to synthesize the major flavour precursor 5-trans-prop-l-enyl-L-cysteine sulphoxide Selby and Collin, 1976;Selby, Turnbull and CoUin, 1980), an ability which appears to be only partially regained in regenerated roots. This suggested that in onion tissue cultures the ability to synthesize secondary products was not as closely linked to cell differentiation and morphogenesis as in other cultures.…”

Section: Introductionmentioning

confidence: 99%

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COMPARISON OF THE ONION PLANT (ALLIUM CEPA) AND ONION TISSUE CULTURE

et al. 1981

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SUMMARYTissue cultures of onion, differentiated into roots and shoots, were examined for total flavour precursor levels, composition of the flavour precursors and activity of the enzyme alliinase. Comparisons were made with undiflerentiated callus and with the roots and shoots of germinating seedlings and shooting bulbs.Undiflerentiated callus contained none of the major flavour precursor compound, 5-transprop-1 -enyl-i.-cysteine sulphoxide, but in the diflFerentiated tissue this compound was present in both redifterentiated roots and shoots. In intact plants, more flavour precursor accumulated in rapidly growing roots and shoots.

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Section: Plant Materialsmentioning

confidence: 99%

Section: Sampling Of Materialsmentioning

confidence: 99%

Section: Estimation Of Pyruvate and Alliinasementioning

confidence: 99%

Section: Electron Microscopymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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