Studies on factors affecting browning of pear explants in vitro and anti-browning measures

A study on factors affecting pear explants browning and anti-browning measures during in vitro culture was carried out.The results showed that the browning percentages of pear explants were significantly affected by cultivars,sampling stages and position,and content of total phenol.When 0.2 g/L polyvinylpyrrolidone(PVP)or 100 mg/L ascorbic acid(Vc)was added in the medium,or the explants were immersed in the 200 mg/L ascorbic acid solution for 30 min and then inoculated in the medium in which 2 g/L activated carbon(AC)was added,the browning of Yali cultivar's explants was significantly inhibited.When Yali explants were pretreated at 4 ℃ in dark for 6 h before inoculation,or cultured at 4 ℃ in dark from 12 h to 24 h at the initial stage of culture,the browning was also effectively alleviated.