The Effect of Antioxidants on Micropropagation ofAvocado by Nodal Segments

Abstract

Tissue culturing, which is an alternative method to clonal reproduction ofavocado (Persea americana Mill.) has started to become widespread in recentyears. However, the browning of tissue which is caused by oxidation ofphenolic compounds is one of the most important factors limiting success forthe in vitro reproduction. Therefore, in this study, the effects of differentantioxidants (activated charcoal (AC), ascorbic acid (ASA), citric acid (CA)alone or in combination with each other on browning and regeneration ofavocado shoots, grown under in vitro conditions, were investigated. In thestudy, MS (Murashige and Skoog) nutrient medium with 1 mg $L^{-1}$ BAP,0.1 mg $L^{-1}$ GA3 and 3% sucrose was used in all treatments. Moreover,antioxidants alone or combined with each other with different concentrationswere used in the nutrient media in all treatments except the control. As a resultof the research, the lowest browning intensity and the highest survival ratevalues were shown in the application of 100 mg $L^{-1}$ ascorbic acid (ASA) aloneand in the combination of 60 mg $L^{-1}$ ascorbic acid (ASA) and 40 mg $L^{-1}$ citricacid (CA). Furthermore, maximum shoot length (2.8 cm) and maximum leafnumber (6.4) in terms of survival rate of the explants, shoot length and numberof leaves were determined in MS nutrient medium containing a combination of60 mg $L^{-1}$ ascorbic acid (ASA) and 40 mg $L^{-1}$ citric acid (CA).