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Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus


Citation

Roowi, Suri and Muse, Radzali and Mahmood, Marziah and Sukari, Mohd Aspollah (2002) Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus. Journal of Tropical Agriculture and Food Science, 30 (2). pp. 239-247. ISSN 1394-9829; ESSN: 2289-9650

Abstract / Synopsis

The major flavour compound obtained from Citrus hystrix flower was citronellal. Plantlet grown on a basal Murashige and Skoog (MS) medium without phytohormone do not produce any citronellal. However, the quantity of limonene was remarkably higher (101.62 ± 5.24 μg/g fwt.) in stem than petal (27.30 ± 1.42 μg/g fwt.), ovary (10.76 ± 0.01 μg/g fwt.) and pollen and anther (6.64 ± 0.24 μg/g fwt.). Callus was successfully induced from stem, embryo and petiole on the MS medium supplemented with sucrose (30 g/litre), naphthalene acetic acid (NAA) (2.0 mg/litre) and kinetin (1.0 mg/litre) but only limonene and cyclohexanol have been produced. Treatment of callus derived from stem under different types of light did not increase the number of flavour compounds. Treatment of callus under bright white cool fluorescent light showed the highest production of cyclohexanol (14.1 ± 1.11 μg/g fwt.) and limonene (1.48 ± 0.09 μg/g fwt.) compared to that of other treatments.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Science and Environmental Studies
Publisher: Malaysian Agricultural Research and Development Institute (MARDI)
Keywords: Citrus hystrix flower; Callus; Major flavour compounds
Depositing User: Nabilah Mustapa
Date Deposited: 29 Dec 2016 17:58
Last Modified: 29 Dec 2016 17:58
URI: http://psasir.upm.edu.my/id/eprint/48932
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