Antioxidants in the control of microorganism contamination and phenol oxidation in Eugenia pyriformis

• Autor(a) principal: Assis, Franscinely Aparecida de
• Data de Publicação: 2017
• Outros Autores: Rodrigues, Filipe Almendagna, Pasqual, Moacir, Assis, Gleice Aparecida, Luz, José Magno Queiroz, Janoni, Fabio, Costa, Irton de Jesus Silva, Costa, Bárbara Nogueira Souza, Soares, Joyce Dória Rodrigues
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Bioscience journal (Online)
• Texto Completo: https://seer.ufu.br/index.php/biosciencejournal/article/view/36311
• topic: Ascorbic acid; Activated charcoal; L-cysteine; Polyvinylpyrrolidone; Uvaia; Agricultural Sciences

Uvaia (Eugenia pyriformis) is a fruit tree of the Myrtaceae family. It has recalcitrant seeds of limited longevity, making seed propagation difficult. Micropropagation is an alternative method to obtain a large quantity of progeny plants in a short period of time, by using any part of the plant as explant. The high concentration of phenols associated with the chemical composition of the Myrtaceae, and the presence of microorganisms in the plant material or culture media, can make in vitro propagation difficult and/or impossible. The objective was to evaluate various concentrations of antioxidants affecting the control of microbial contamination and phenol oxidation in vitro in uvaia. A completely randomized design was used, with a 3 (antioxidants PVP, l-cysteine, and ascorbic acid) × 3 (antioxidant concentrations 100, 200, and 300 mg L-1) × 2 (activated charcoal at 0 and 2 g L-1) factorial arrangement + 2 additional variables (absence of antioxidants and activated charcoal; absence of antioxidants with 2 g L-1 activated charcoal), with three repetitions comprising four plants each. The percentage of bacterial and fungal contaminations, along with the number of oxidized explants, was evaluated after 7, 14 and 21 days of in vitro cultivation. It was concluded that, where bacterial and fungal contaminations were concerned, in vitro cultivation of uvaia can be performed without the use of antioxidants. PVP or ascorbic acid must, however be used in the process, at a concentration of 300 mg L-1, along with 2 g L-1 of activated charcoal. This helps to minimize phenol oxidation.