Total phenol content of guava fruit and development of an in vitro regeneration protocol amenable to genetic improvement. (3rd January 2012)

• Record Type: Journal Article
• Authors: Sitther, Viji; Harris, Donna L.; Dhekney, Sadanand A.; Bai, Jinhe; Baldwin, Elizabeth A.; Yadav, Anand K.
• Is Part Of: International journal of food safety, nutrition and public health. Volume 4:Number 2/3/4(2011)
• Page Start: 225
• Page End: 236
• Publication Date: 2012-01-03
• Subjects: antioxidants -- flesh colour -- fruits -- guava -- micropropagation -- multiple shoots -- nutrition -- phenol -- plant growth regulators -- plant regeneration; Food -- Safety measures -- Periodicals; Public health -- Periodicals; Nutrition -- Periodicals; 363.19205
• Languages: English
• ISSNs: 1479-3911

Abstract

Total soluble phenolics in two white ('Allahabad Safeda' and 'Lucknow-49'), two pink ('Beaumont' and 'Gushiken Sweet'), and three red fleshed ('Ka Hua Kola', 'Ruby Supreme' and 'Red Fleshed') guava ( Psidium guajava L.) fruits were assessed using the Folin-Ciocalteu procedure. 'Allahabad Safeda' and 'Ruby Supreme' contained the highest level of phenols (1, 967.5 and 1, 921.25 μg/g gallic acid equivalents). No significant difference in phenolic content was observed between white and red fleshed guava fruits. An in vitro method was developed for clonal propagation of 'Lucknow-49' and 'Gushiken Sweet' cultivars. Five concentrations of six-benzylaminopurine (BAP) and kinetin (KIN) plant growth regulators were tested for in vitro regeneration. A maximum of 4.5 shoots per explant was produced on Murashige and Skoog medium supplemented with 8.9 μM BAP + 9.4 μM KIN. These studies indicate that guava, a rich source of natural phenolic antioxidants, can be efficiently micropropagated for genetic studies to enhance its nutraceutical value.