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2007•Journal of Beijing University of AgricultureRequires access

Methods of Browning Control in Walnut Shoot Tips Culture

Ling Qin

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Abstract

Three walnut cultivars were used as experiment materials,different methods was used to pretreatment of walnut explants and added antioxidants or adsorbents to primary medium to study on the walnut shoot tips browning.The result showed that : the effective method to anti-browning for three cultivars in short-term was that shoot tips of walnut was pretreatment under cold storage at 1~2 ℃ for 24 h;then dipped in the 20%sodium thiosulfatef for 20~30 minutes and subsequently washed with tap water for 8~10 hours,and then,cultured in the medium added with PVP 2.0 g/L.

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What this paper is about

Three walnut cultivars were used as experiment materials,different methods was used to pretreatment of walnut explants and added antioxidants or adsorbents to primary medium to study on the walnut shoot tips browning.The result showed that : the effective method to anti-browning for three cultivars in short-term was that shoot tips of walnut was pretreatment under cold storage at 1~2 ℃ for 24 h;then dipped in the 20%sodium thiosulfatef for 20~30 minutes and subsequently washed with tap water for 8~10 hours,and then,cultured in the medium added with PVP 2.0 g/L.

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Available abstract

Three walnut cultivars were used as experiment materials,different methods was used to pretreatment of walnut explants and added antioxidants or adsorbents to primary medium to study on the walnut shoot tips browning.The result showed that : the effective method to anti-browning for three cultivars in short-term was that shoot tips of walnut was pretreatment under cold storage at 1~2 ℃ for 24 h;then dipped in the 20%sodium thiosulfatef for 20~30 minutes and subsequently washed with tap water for 8~10 hours,and then,cultured in the medium added with PVP 2.0 g/L.

Key concepts: Browning, Shoot, Cultivar, Explant culture, Horticulture, Chemistry, Botany, Food science

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