2014
DOI: 10.1007/s11240-014-0511-7
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Effects of catechins on Agrobacterium-mediated genetic transformation of Camellia sinensis

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Cited by 14 publications
(12 citation statements)
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“…Tea ( Camellia sinensis L.) is one of the most important beverage crops in the world [ 1 , 2 ]. Tea plants, containing high amounts of bactericidal polyphenols, are generally considered recalcitrant to Agrobacterium -mediated transformation [ 3 , 4 , 5 ]. Recalcitrance of tea explants to Agrobacterium -mediated genetic transformation is also closely related to the browning/necrosis of explant tissue caused by toxic compounds derived from oxidation of the explant-released phenolics [ 1 , 4 , 5 ].…”
Section: Introductionmentioning
confidence: 99%
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“…Tea ( Camellia sinensis L.) is one of the most important beverage crops in the world [ 1 , 2 ]. Tea plants, containing high amounts of bactericidal polyphenols, are generally considered recalcitrant to Agrobacterium -mediated transformation [ 3 , 4 , 5 ]. Recalcitrance of tea explants to Agrobacterium -mediated genetic transformation is also closely related to the browning/necrosis of explant tissue caused by toxic compounds derived from oxidation of the explant-released phenolics [ 1 , 4 , 5 ].…”
Section: Introductionmentioning
confidence: 99%
“…Tea plants, containing high amounts of bactericidal polyphenols, are generally considered recalcitrant to Agrobacterium -mediated transformation [ 3 , 4 , 5 ]. Recalcitrance of tea explants to Agrobacterium -mediated genetic transformation is also closely related to the browning/necrosis of explant tissue caused by toxic compounds derived from oxidation of the explant-released phenolics [ 1 , 4 , 5 ]. Quinones, often readily formed due to the oxidation of tannin and polyphenols following wounding or stress, are highly reactive and toxic to the plant tissues and Agrobacterium [ 4 , 6 ].…”
Section: Introductionmentioning
confidence: 99%
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“…Scarcity of land for tea improvement is another major constraint that cannot be ignored . Alternatively, transgenic technology can serve as an attractive method for improving yield as well as quality or cup characteristics of tea (Bhattacharya et al 2014;Song et al 2014).…”
Section: Introductionmentioning
confidence: 99%