Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture

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dc.authoridGaba, Victor/0000-0001-5405-9946
dc.contributor.authorCuruk, Sebahattin
dc.contributor.authorCetiner, Selim
dc.contributor.authorYalcin-Mendi, Yesim
dc.contributor.authorCarmeli-Weissberg, Mira
dc.contributor.authorGraber, Ellen
dc.contributor.authorGaba, Victor
dc.date.accessioned2024-09-18T20:59:10Z
dc.date.available2024-09-18T20:59:10Z
dc.date.issued2012
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objective of the present study was to investigate the origin of discrepancy between experimental results in in vitro culture of Turkish melon (Cucumis melo L.) cultivars, conducted by the same individual using the same protocol and same seed batches in two different laboratories. The difference in the sucrose source was found to be the major reason for the deviation in results between the two laboratories. The percentage of regenerating explants and the number of bud-like protuberances and/or shoots were significantly greater when a food-grade Turkish sucrose was used in the medium compared with analytical-grade sucrose. Media formulated with the food-grade sucrose regenerated 37 and 67 % more explants and bud-like protuberances and/or shoots per explant, respectively, than media containing analytical-grade sucrose. No meaningful differences were found in added elements or anions between the sucrose sources or by liquid chromatography/mass spectroscopy. The only significant chemical difference observed between the sucrose samples was the presence of melanoidins (Maillard reaction products) in the food-grade sucrose. The melanoidins were of high molecular weight (> 3,000 Da determined by ultrafiltration), with characteristic ultraviolet-visible spectra and in vitro antioxidant activity. Melanoidin-containing sucrose can be differentiated by color and spectroscopy.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK/BAYG)en_US
dc.description.sponsorshipContribution from the Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel, No. 510/11. This work was supported by a fellowship and grant to S. Curuk from the Scientific and Technical Research Council of Turkey (TUBITAK/BAYG) and to VG by the Chief Scientist of the Ministry of Agriculture, Israel. We are grateful to Dr. B. Steinitz for review of an early version of the manuscript, and to Dr. A. A. Schaffer for helpful comments and assistance.en_US
dc.identifier.doi10.1007/s11627-012-9453-0
dc.identifier.endpage608en_US
dc.identifier.issn1054-5476
dc.identifier.issn1475-2689
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84871347690en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage600en_US
dc.identifier.urihttps://doi.org/10.1007/s11627-012-9453-0
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12429
dc.identifier.volume48en_US
dc.identifier.wosWOS:000312560000003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofIn Vitro Cellular & Developmental Biology-Planten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSucrose qualityen_US
dc.subjectFood-grade sucroseen_US
dc.subjectBud regenerationen_US
dc.subjectMelonen_US
dc.subjectCucumis meloen_US
dc.titleFood-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue cultureen_US
dc.typeArticleen_US

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