THE EFFECT OF SOME ANTIOXIDANTS ON BLACKENING AND GROWTH OF In Vitro CULTURE OF BANANA (Musa spp.cv. GRAND NAINE)
Abstract
The in vitro propagation of bananas plantain (Musa spp. cv. Grand Naine) is still faced with lots of challenges such as the blackening of tissues, due to the oxidation of phenolic compound by polyphenolic oxidase enzyme present in the tissue when excised. The objective of this study is to assess the inhibition of blackening phenomena efficacy using some antioxidant treatments specifically, ascorbic acid (150 mg/L), citric acid (150 mg/L) and activated charcoal (1.5 g/L). A secondary objective is to investigate the acclimatization of the explants in vivo. Results demonstrated that using activated charcoal (1.5 g/L) in particular, either with ascorbic acid (150 mg/L) or citric acid (150 mg/L) or all of them combined, inhibited the blackening phenomena and enhanced the growth and the elongation of banana (Musa spp. cv. Grand Naine). Ul-timately, healthy plantlets maybe employed for high yield developments.References
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