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ABA and sugar effects on anthocyanin formation in grape berry cultured in vitro

✍ Scribed by Shin Hiratsuka; Homare Onodera; Yoshitaka Kawai; Tatsuya Kubo; Hisashi Itoh; Ryuji Wada

Book ID
117482319
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
116 KB
Volume
90
Category
Article
ISSN
0304-4238

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Effects of high ammonium concentrations
Effects of high ammonium concentrations on growth and anthocyanin formation in grape (Vitis viniferaL.) cell suspension cultured in a production medium
✍ Chi Bao Do; FranΓ§ois Cormier πŸ“‚ Article πŸ“… 1991 πŸ› Springer 🌐 English βš– 434 KB

Cultivating Vitis vinifera cell suspensions in a production medium which is characterized by high sucrose and low nitrate concentrations (132 mM and 6.25 mM respectively) repressed growth but enhanced the intracellular accumulation of anthocyanins, especially peonidin 3-glucoside. Increasing the amm