Etiolation aids rooting of <i>Protea cynaroides</i> cuttings

Wu, How-Chiun; Toit, E.S. du; Reinhardt, C. F.

doi:10.1080/02571862.2006.10634772

Cited by 4 publications

(9 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the amounts of roots formed in blanched cuttings were significantly higher than in unblanched cuttings, as indicated by the mean root dry mass. Similar findings were reported by Howard et al (1985), Sun and Bassuk (1991) and Wu et al (2006). Furthermore, in terms of root length, blanched cuttings formed significantly more roots in all root length groups except Group 4 (31 to 40 mm), confirming that, blanching significantly improved formation and elongation of roots (Table 1).…”

Section: Resultssupporting

confidence: 79%

“…Terminal semi-hardwood stems (15 cm in length) of the current year's growth, which were either blanched for 30 days or untreated (control) were used as cuttings. The blanching treatment applied to the stems was done according to Wu et al (2006). The rooting medium consisted of a peat moss and polystyrene ball (1:1 v:v) mixture.…”

Section: Methodsmentioning

confidence: 99%

“…It is known that, starch content is important during root formation. The analysis of starch accumulation in P. cynaroides cuttings during rooting has been conducted (Wu et al, 2006). Results showed that an increase in the accumulation of starch in stem cuttings improved root formation.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Role and significance of total phenols during rooting of Protea cynaroides L. cuttings

Hc¹,

Toit²

2011

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Phenolic compounds, which are known to regulate root formation, are found abundantly in difficult-toroot Protea cynaroides stem cuttings. In this study, analysis of total phenol content was carried out on blanched and unblanched cuttings to observe its fluctuation throughout the entire rooting period (120 days) and establish its relationship with root formation. Results showed that blanching significantly increased the total phenol content in the basal ends of the cuttings. The high total phenol content was associated with significantly higher rooting percentage and increased the number of roots formed. Blanching reduced the time needed for the cuttings to root sufficiently to be transplanted to the field by 30 days. Analyses of different parts of cuttings throughout the entire rooting period showed continuous increase in total phenols at the basal end, while decrease in total phenols was observed in the leaves.

show abstract

Section: Resultssupporting

confidence: 79%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Role and significance of total phenols during rooting of Protea cynaroides L. cuttings

Hc¹,

Toit²

2011

Afr. J. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Sun and Liu (2008) showed that blanching increases starch content in water dropwort. Similarly, Wu et al (2006) mentioned that blanching enhances starch content in Protea cynaroides. Increases in the starch contents of blanched samples might be due to amyloplast formation and reduction in plant metabolism provoked by the dark conditions (Polesi et al, 2019).…”

Section: Effect Of Blanching On Nutritional and Antioxidant Capacitymentioning

confidence: 99%

Phenotypic, Nutritional, and Antioxidant Characterization of Blanched Oenanthe javanica for Preferable Cultivar

Kumar

Huang

et al. 2021

Front. Plant Sci.

View full text Add to dashboard Cite

Blanching is a technique used in blocking sunlight for the production of tender, sweet, and delicious stems in the field. This technique is also used in water dropwort (Oenanthe javanica), an important vegetable in East Asia. In China, the steamed stems of water dropwort are prepared with boiled rice. However, the effect of blanching on the nutritional level and antioxidant capacity of water dropwort has not been explored yet. The current study aims to determine the nutrient contents and antioxidant capacities of five cultivars and select the best cultivar. They were mainly compared in terms of phenotypic, physiological, nutritional, and antioxidant levels after blanch cultivation. Results indicate that blanching significantly influenced the phenotype, physiology, and nutritional level of water dropwort in all cultivars. Although few parameters decreased with blanching, starch, sugars, vitamins, minerals, and antioxidant activities increased significantly in the blanched stems in mid- and post-blanching periods. The most noticeable changes were detected in post-blanching samples. Furthermore, the best cultivar (V11E0012) was identified among them. Therefore, blanched water dropwort could be consumed for achieving more nutraceuticals and antioxidants, and cultivar V11E0012 could be recommend for blanching cultivation.

show abstract

“…This has been shown to be the case for C. genistoides, as this resprouter channeled 70% or more of its total starch reserves to the roots in comparison to the reseeder C. subternata that stored 60-70% of its total starch reserves in the stem (Wooldridge et al, 2012a). Wu et al (2006), who blanched stock plant stems of Protea cynaroides for 1 mo before cuttings were made, increased rooting from 60 to 100%. The promoting effect ascribed to blanching was associated with their ability to maintain consistent starch levels during the 2 mo of rooting, whilst the starch content of untreated control plants fluctuated during this period.…”

Section: Carbohydrate Statusmentioning

confidence: 99%

Propagation and cultivation practices of honeybush (Cyclopia spp.) for the sustainable production of an export quality indigenous South African tea

et al. 2022

View full text Add to dashboard Cite

Honeybush (Cyclopia) species are endemic to the Fynbos Biome of the Cape Floral Kingdom in South Africa. Traditionally, honeybush foliage is cut, fermented, and sun-dried to make an antioxidant-rich herbal tea. Approximately 80% of honeybush is unsustainably harvested from the wild. All commercial species are indicated on the International Union for Conservation of Nature Red List of Threatened Species. Cultivation is thus required to ensure sufficient volumes of tea are produced. A major limitation to cultivation is the poor rooting responses of the species that regenerate from shoots, C. genistoides and C. intermedia, the latter being the most harvested from the wild. The establishment of clonally propagated material is a challenge for all six of the commercially important Cyclopia species. Research on honeybush has mainly focused on the unique properties contributing to flavor, medicinal value, as well as processing. Much less is known about propagation, nutrient requirements, harvesting procedures, plant improvement, and pest and disease management. This review considers management strategies for the sustainable harvesting of wild honeybush and the potential risks of introducing improved plant material. Cultivation practices and management strategies that promote longevity and enhance yield are defined. The inherent rooting ability of cuttings is discussed. Cultivated stands are mostly established by seedlings which results in diversity of vigor and tea quality. A sustainable market based on high-quality indigenous tea requires the use of clonal material which allows the selection of desired traits and rapid multiplication. Its use would enable improved yield and profitability without compromising tea quality.

show abstract

Etiolation aids rooting of Protea cynaroides cuttings

Cited by 4 publications

References 9 publications

Role and significance of total phenols during rooting of Protea cynaroides L. cuttings

Role and significance of total phenols during rooting of Protea cynaroides L. cuttings

Phenotypic, Nutritional, and Antioxidant Characterization of Blanched Oenanthe javanica for Preferable Cultivar

Propagation and cultivation practices of honeybush (Cyclopia spp.) for the sustainable production of an export quality indigenous South African tea

Contact Info

Product

Resources

About