アブシジン酸およびｐ‐アミノ安息香酸添加培地による桑カルスの保存

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  • Preservation of mulberry callus by the addition of both abscissic acid (ABA) and p-aminobenzoate (PABA) in culture medium.
  • アブシジンサン オヨビ p アミノ アンソクコウサン テンカ バイチ ニ ヨル

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A method for the preservation of calluses over a long period of time by reducing the number of medium replacements was developed. The method is based on the suppression of the metabolism of the callus by abscissic acid (ABA), a hormone involved in plant dormancy, along with the preservation of the freshness of the callus by p-aminobenzoate (PABA). The latter chemical is considered to help prevent callus growth. The callus became brown after 8 weeks of preservation at a low temperature only as well as 8 weeks after the addition of ABA only. Also, by adding only PABA the proliferation of the white part of the compact callus was promoted and browning inhibition was observed after 8 weeks. However, the addition of both ABA and PABA, led to the suppression of the callus proliferation and the callus could be preserved for 20 weeks without losing its freshness in the dark at 28°C. At a low temperature and over a long period of time, the callus was found to be alive but growth was retarded when the callus was exposed to ambient conditions.

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