Production of apple flavonoids by using tissue culture method

Abstract

The invention discloses production of apple flavonoids by using a tissue culture method. The invention provides a method for preparing the flavonoids by using the tissue culture method, wherein the method comprises the following steps: 1) carrying out induction culture of an R6R6 genotype plant explant in a callus induction culture medium, to obtain a callus; 2) carrying out successive transfer culture of the callus in a successive transfer culture medium, to obtain a successive transfer callus; 3) carrying out enhancement culture of the successive transfer callus in an enhancement culture medium, to obtain an enhanced callus; and 4) extracting the flavonoids in the enhanced callus, to obtain the objective product. Experiments prove that the callus cultured by the method has the flavonoids content more than 30 times that of fruit pulp flavonoids of 'Jinshuai' and other apple varieties, and industrialized production of the apple flavonoids can be realized by using the tissue culture method.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to the field of plant biotechnology, in particular to the production of apple flavonoids by tissue culture. Background technique [0002] "The same origin of medicine and food" is the direction of development. Flavonoids are a kind of main polyphenols in apple fruit, which have various physiological functions on human health; while apple is a worldwide fruit, due to its strong ecological adaptability, high fruit nutritional value, good storability and supply The cycle is long, and many countries in the world have listed it as the main consumer fruit and strongly recommend it; my country is the world's largest producer and consumer of apples, of which 39.5 million tons of apples were produced in 2012, mainly for fresh food, and nearly 70% is the 'Red Fuji' variety which is low in flavonoids. Therefore, in order to ensure that consumers get enough polyphenols and flavonoids from apples, e...

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Problems solved by technology

[0004] In addition to the above-mentioned red-flesh and crispy-flesh strains with large fruit size, small fruit size (single fruit weight 20-40g), extremely low segregation ratio, and poor or very poor fresh food quality can also be bred from the hybrid F1 population. Poor, but high flavonoid content, red flesh, branches, leaves, and flowers are all purple-red Zihong 1-3 (see figure 1 ); it is difficult to breed a new functional apple variety with large fruit size and good fresh food quality by using Zihong No. 1-3 with small fruit size and poor fresh food quality as hybrid parents

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