In vitro plantlet regeneration from cotyledon segments of Capsicum chinense Jacq. cv. Naga King Chili, and determination of capsaicin content in fruits of in vitro propagated plants by High Performance Liquid Chromatography
作者： Mechuselie Kehie , Suman Kumaria , Pramod Tandon
DOI: 10.1016/J.SCIENTA.2013.08.018
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摘要: Abstract An in vitro plantlet regeneration system has been developed from cotyledon segments of Capsicum chinense Jacq. cv. Naga King Chili, a very pungent chili species India. Rosette-like structures (RLS) were induced on the explants which transfer to medium containing indole-3-acetic acid (IAA) resulted multiple shoots course time. Agar-based Murashige and Skoog (MS) fortified with 18.16 μM thidiazuron (TDZ) was found be most suitable for RLS induction shoot formation. Maximum number (9.5 ± 0.39) roots (8.6 ± 0.50), root length (2.4 ± 0.02 cm) obtained rosette-like 5.70 μM IAA. Combined effect putrescine (Put) (5.6 μM) TDZ (4.54 μM) mediated direct (5.8 ± 0.44) induction. The rooted plantlets transferred glass house hardening acclimatization, wherein 90% survival recorded. hardened plantlets, thus established soil bore normal fruits after 4 months transfer. capsaicin content matured propagated plants 0.05236 g/g d wt (837,760 Scoville Heat Units, SHU), where as vivo raised yielded 0.0545 g/g d wt (872,000 SHU) respectively.
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