Effects of different culture media and Fe-EDDHA applications on the <i>in vitro</i> propagation of chestnut and its biochemical profiles
IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-PLANT, cilt.61, sa.6, ss.1252-1262, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 61 Sayı: 6
- Basım Tarihi: 2025
- Doi Numarası: 10.1007/s11627-025-10563-z
- Dergi Adı: IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-PLANT
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS
- Sayfa Sayıları: ss.1252-1262
- Recep Tayyip Erdoğan Üniversitesi Adresli: Hayır
Özet
In addressing the limitations of conventional chestnut propagation, this study explored how varying Fe-EDDHA concentrations (0, 5.6, and 11.2 mg L-1) in different media (Murashige and Skoog, woody plant medium, and Gresshoff and Doy) affected the growth and biochemical traits of the hybrid chestnut variety 'Marsol' (C. sativa x C. crenata). Key factors, such as plant height, callus size, chlorophyll content, leaf color parameters, enzymatic activity, and HPLC-determined components, were assessed. The findings revealed that adding 5.6 mg L-1 Fe-EDDHA to the WPM notably improved plant height (3.89 cm) and leaf pigmentation, with the L value reaching a minimum of 33.29 and the SPAD value peaking at 10.67. In contrast, the GD medium promoted shoot proliferation (3.81 shoots per explant). The GD medium, when augmented with 5.6 mg L-1 Fe-EDDHA, yielded the most substantial callus diameter (1.71 cm width, 0.92 cm length), underscoring its efficacy in promoting cellular differentiation and regeneration potential. HPLC analysis revealed that Fe-EDDHA applications across different media affected biochemical profiles. The application of 5.6 mg L-1 Fe-EDDHA in GD medium promoted the proliferation of cells containing high levels of ascorbic acid, gallic acid, and 3,4-hydroxybenzoic acid. The findings provide valuable insights into optimizing culture media to enhance propagation efficiency for important chestnut cultivars or genotypes.