Prevention of Browning during in vitro Cultures of Verbascum scamandri

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dc.authoridÇördük, Nurşen / 0000-0001-8499-4847
dc.contributor.authorCambaz, E.
dc.contributor.authorÇördük, Nurşen
dc.date.accessioned2025-05-29T02:54:08Z
dc.date.available2025-05-29T02:54:08Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBrowning, a common problem in plant tissue cultures, can hinder callus production and the synthesis of secondary metabolites. This study investigates browning in the in vitro callus culture of Verbascum scamandri, a plant species with significant medicinal potential. This study aims to evaluate the efficacy of various browning inhibitors. In the study, leaf explants from 15-week-old plants grown in vitro were used to investigate browning in callus cultures. Explants were cultured in MS basal medium supplemented with 3% sucrose, 0.7% phyto agar and 2 mg/L Kinetin, which was chosen for its high callus proliferation. Treatments included various concentrations (50, 100, 200 and 300 mg/L) and combinations of browning inhibitors (PEG, PVP, AA, CA, AC and AA+CA), as well as dark culture conditions. The density of browning and callus was recorded and calculated after 28 days including texture and color data of induced calli. According to the results, it was found that the most effective treatment for the prevention of browning is culturing in dark conditions. Additionally, it was observed that in this treatment, the density of callus induction was higher and the induced calli did not brown and had a compact texture. © 2025 World Researchers Associations. All rights reserved.
dc.description.sponsorshipÇanakkale Onsekiz Mart Üniversitesi, ÇOMÜ, (FBA-2023-4222)
dc.description.sponsorshipÇanakkale Onsekiz Mart Üniversitesi, ÇOMÜ
dc.identifier.doi10.25303/206rjbt042047
dc.identifier.endpage47
dc.identifier.issn2278-4535
dc.identifier.issue6
dc.identifier.scopus2-s2.0-105004267658
dc.identifier.scopusqualityQ4
dc.identifier.startpage42
dc.identifier.urihttps://doi.org/10.25303/206rjbt042047
dc.identifier.urihttps://hdl.handle.net/20.500.12428/29954
dc.identifier.volume20
dc.identifier.wosWOS:001489443400008
dc.identifier.wosqualityN/A
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Sciences
dc.language.isoen
dc.publisherWorld Researchers Associations
dc.relation.ispartofResearch Journal of Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250529
dc.subjectAscorbic Acid
dc.subjectBrowning
dc.subjectCallus
dc.subjectCitric Acid
dc.subjectExplant
dc.subjectMullein
dc.titlePrevention of Browning during in vitro Cultures of Verbascum scamandri
dc.typeArticle

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