| heal.abstract |
Shoot tips and single node explants from glasshouse and field growing 'Koroneiki' olive trees, were assayed for their browning potential at the establishment stage in vitro, during the growing season. Measurements of the total phenol content, the total o-diphenol content and six major o-diphenols found in olive tissues were conducted, in order to determine the relationship of these parameters to the browning of explants. Shoot tips, from both explant sources, exhibited higher browning percentage than the nodes, while both total phenol content and the o-diphenol content were found to be higher in shoot tips than those in the nodes. Explants from the glasshouse showed a higher survival rate than those from the field, while the total phenol content and the o-diphenol content from the glasshouse deriving explants were lower than those from the field. Individual phenolic compounds exhibited various correlation coefficients with the browning percentage. Luteolin-7-glucoside, luteolin, and quercetin, all three of them, exhibited strong positive relationship, while oleuropein, chlorogenic acid and rutin did not show any significant one. Single nodes from the glasshouse proved to be superior to all other explants, concerning the survival rate, during the establishment stage. |
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