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Effects of low nitrate and high sugar concentrations on anthocyanin content and composition of grape (Vitis vinifera L.) cell suspension

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Abstract

In pigmented cells of Vitis vinifera suspension cultures, best accumulation of anthocyanins was obtained when nitrate concentration was reduced from 25 mM to 6.25 mM and when sucrose concentration was increased from 88 mM to 132 mM. Under such conditions growth was greatly decreased. However, cell viability was maintained. The increases in anthocyanins in pigmented cells were due largely to increases in peonidin — glucoside. The high sucrose and the low nitrate concentrations can be one of the important culture factors in controlling of anthocyanin production by cell cultures.

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Authors and Affiliations

  1. Food Research and Development Centre Agriculture Canada, 3600 Casavant Blvd., J2S 8E3, West St-Hyacinthe (Québec), Canada

    Chi Bao Do & François Cormier

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  1. Chi Bao Do
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  2. François Cormier
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Communicated by A. R. Gould

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Bao Do, C., Cormier, F. Effects of low nitrate and high sugar concentrations on anthocyanin content and composition of grape (Vitis vinifera L.) cell suspension. Plant Cell Reports 9, 500–504 (1991). https://doi.org/10.1007/BF00232105

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  • DOI: https://doi.org/10.1007/BF00232105

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