Browning Treatment in Tissue Culture of 'Hongyang' Kiwifruit

Abstract

Explant browning is a frequent problem in kiwi tissue culture and has become a limiting factor in the development of kiwi tissue culture. Taking the stem segments of 'Hongyang' kiwifruit as test materials, the effects of different concentrations of these three browning inhibitors on the browning of tissue culture were studied. Finally, a type of browning inhibitor which can control the browning of explants was selected. And concentration, so as to better solve the problem of browning in the tissue culture of Hongyang kiwifruit. According to the experimental results: ascorbic acid(Vc), citric acid, polyvinylpyrrolidone(PVP) three kinds of reagents treated the stem segments of Hongyang kiwifruit, all have anti-browning effect; polyvinylpyrrolidone PVP treatment has the best anti-browning effect, followed by Vc, and poor lemon acid. The results showed that the addition of 0.3 g⋅L-1 PVP can effectively inhibit browning.