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

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 ±...

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Main Authors: Roowi, Suri, Muse, Radzali, Mahmood, Marziah, Sukari, Mohd Aspollah
Format: Article
Language:English
Published: Malaysian Agricultural Research and Development Institute (MARDI) 2002
Online Access:http://psasir.upm.edu.my/id/eprint/48932/1/Analysis%20of%20flavour%20compounds%20in%20leech%20lime%20%28Citrus%20hystrix%29%20flower%20and%20yield%20improvement%20in%20callus.pdf
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spelling oai:psasir.upm.edu.my:48932 http://psasir.upm.edu.my/id/eprint/48932/ Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus Roowi, Suri Muse, Radzali Mahmood, Marziah Sukari, Mohd Aspollah 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. Malaysian Agricultural Research and Development Institute (MARDI) 2002 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/48932/1/Analysis%20of%20flavour%20compounds%20in%20leech%20lime%20%28Citrus%20hystrix%29%20flower%20and%20yield%20improvement%20in%20callus.pdf 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 http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/81-2002/volume-30-no2/381-300204
institution UPM IR
collection UPM IR
language English
description 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.
format Article
author Roowi, Suri
Muse, Radzali
Mahmood, Marziah
Sukari, Mohd Aspollah
spellingShingle Roowi, Suri
Muse, Radzali
Mahmood, Marziah
Sukari, Mohd Aspollah
Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus
author_facet Roowi, Suri
Muse, Radzali
Mahmood, Marziah
Sukari, Mohd Aspollah
author_sort Roowi, Suri
title Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus
title_short Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus
title_full Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus
title_fullStr Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus
title_full_unstemmed Analysis of flavour compounds in leech lime (Citrus hystrix) flower and yield improvement in callus
title_sort analysis of flavour compounds in leech lime (citrus hystrix) flower and yield improvement in callus
publisher Malaysian Agricultural Research and Development Institute (MARDI)
publishDate 2002
url http://psasir.upm.edu.my/id/eprint/48932/1/Analysis%20of%20flavour%20compounds%20in%20leech%20lime%20%28Citrus%20hystrix%29%20flower%20and%20yield%20improvement%20in%20callus.pdf
_version_ 1819296930607398912
score 13.4562235

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