Effects of Sugar Concentration and Water Potential in the Medium on Sugar Accumulation by in vitro Cultured Juice Vesicles of Satsuma Mandarin.

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  • 培地の糖濃度および水ポテンシャルがウンシュウミカン培養砂じょうの糖集積に及ぼす影響
  • バイチ ノ トウ ノウド オヨビ ミズ ポテンシャル ガ ウンシュウミカン バイヨウ サジョウ ノ トウ シュウセキ ニ オヨボス エイキョウ

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Abstract

Juice vesicle explants including albedo and segment membrane tissue excised from young satsuma mandarin (Citrus unshiu Marc. cv. Miyagawa wase) fruit were cultured in vitro on MS solid medium with various sucrose concentrations and water potentials in the dark conditions at 25°C. The juice vesicles became swollen and accumulated sugar, similar to those of fruit grown in the field, when cultured on 10% sucrose medium for 70 days, whereas those cultured on 5% sucrose medium grew but absorbed less sugar. There is a close positive relationship between sugar accumulated by the vesicles and sucrose content in the medium with or without adjusting water potential. When cultured under different water potentials on 10% sucrose concentration, the juice vesicles grew less but accumulated more sugar accumulation as the water potential decreased. However, the effect of water potential had no effect on the sugar composition in the vesicles.

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