scholarly journals Teknik Enkapsulasi Sederhana untuk Konservasi In vitro Jangka Menengah Tanaman Nenas (Ananas comosus) [Simple Encapsulation Technique for Medium Term Pineapple (Ananas comosus) In vitro Conservation]

2019 ◽  
Vol 29 (1) ◽  
pp. 1
Author(s):  
Riry Prihatini ◽  
Sri Hadiati
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Incubation Temperature ◽  
Genetic Material ◽  
Synthetic Seeds ◽  
In Vitro Conservation ◽  
Ananas Comosus ◽  
Medium Term ◽  
Tropical Fruit

<p>Konservasi in vitro tanaman nenas dilakukan untuk penyimpanan materi genetik sebelum dimanfaatkan. Penelitian ini dilaksanakan untuk mengembangkan teknik enkapsulasi yang dapat memperpanjang daya simpan benih sintetik nenas melalui perlakuan konsentrasi natrium alginat, suhu, dan media penyimpanan. Penelitian dilakukan di Laboratorium Kultur Jaringan, Balai Penelitian Tanaman Buah Tropika, mulai Januari hingga Desember 2017. Bahan yang digunakan adalah plantlet nenas aksesi 5X18(10). Penelitian dibagi menjadi dua subkegiatan. Metode yang digunakan pada subkegiatan pertama yaitu tunas mikro nenas dienkapulasi dengan metode tetes menggunakan natrium alginat 3% dan 4% serta penyimpanan dalam akuades steril dan tanpa media selama 30, 60, 120, dan 240 hari pada suhu 25oC. Penggunaan 4% natrium alginat dan media akuades steril dapat memperpanjang masa simpan benih sintetik nenas hingga 240 hari dengan daya regenerasi benih 100%. Pada subkegiatan kedua, perlakuan terbaik pada subkegiatan pertama dilanjutkan dengan perlakuan suhu penyimpanan 4oC. Benih sintetik nenas pada suhu penyimpanan tersebut hanya mampu bertahan hingga 60 hari, selebihnya tunas dalam benih menghitam dan tidak dapat ditumbuhkan kembali. Metode enkapsulasi untuk penyimpanan materi genetik yang dikembangkan dalam penelitian ini lebih sederhana dan efisien serta dapat diaplikasikan pada kegiatan konservasi in vitro jangka menengah tanaman nenas.</p><p><strong>Keywords</strong></p><p>Enkapsulasi; Konservasi; In vitro;  Tanaman nenas</p><p><strong>Abstract</strong></p><p>In vitro conservation of pineapple was conducted as preservation of genetic material before it was further utilized. This research was conducted to obtain encapsulation technique which expanded synthetic seeds shelf life by modifying concentration of sodium alginate, incubation media, and temperature. The research was conducted on Tissue Culture Laboratory of Indonesian Tropical Fruit Research Institute on January to December 2017. The materials which were used included pineapple micro shoots accessions 5X18(10). The research was divided into subactivities. The method which was applied on the first subactivity included encapsulation of pineapple micro shoots using drop method with sodium alginate 3% and 4%,incubation media sterile aquades and without media for 30, 60, 120, and 240 days on 25oC temperature.The use of 4% sodium alginate and sterile aquades incubation media prolonged the pineapple shelf life up to 240 days with 100% regeneration capability. On the second subactivity, the best treatment on the first activity was combined with 4oC incubation temperature. The pineapple synthetic seeds on this incubation temperature only survive up to 60 days, became blackening, and could not be regrowth. Encapsulation method which was developed on this study was simpler, more efficient, and able to be applied for medium term pineapple in vitro conservation.</p>

Medium-term in vitro conservation of virus-free parthenocarpic tomato plants

2018 ◽  
Vol 54 (4) ◽  
pp. 392-398 ◽  
Author(s):  
Sota Koeda ◽  
Shotaro Matsumoto ◽  
Yuki Matsumoto ◽  
Rihito Takisawa ◽  
Koji Nishikawa ◽  
...  
Keyword(s):  
In Vitro Conservation ◽  
Medium Term ◽  
Tomato Plants

Medium-term in vitro conservation of Castanea spp. hybrid clones

2021 ◽  
Vol 34 (1) ◽  
pp. 127-137
Author(s):  
Filomena Gomes ◽  
Marta Clemente ◽  
Patricia Figueiredo ◽  
Rita Lourenço Costa
Keyword(s):  
In Vitro Conservation ◽  
Medium Term ◽  
Hybrid Clones

scholarly journals Medium Term Conservation of Several Carnation Accessions Via in Vitro Culture

2012 ◽  
Vol 13 (2) ◽  
pp. 174
Author(s):  
Kurniawan Budiarto ◽  
Budi Marwoto
Keyword(s):  
Low Temperature ◽  
Significant Variation ◽  
Root Formation ◽  
In Vitro Conservation ◽  
Medium Term ◽  
Low Temperature Storage ◽  
Two Factors ◽  
Temperature Storage

Sufficient genetic diversity is important in carnation breeding program. In vivo conservation of carnation germplasmis considered inefficient due to some technical and economical aspects. In vitro conservation was then, expectedto overcome the limitation of in vivo method. The research was conducted to find out the proper media for medium-term in vitro conservation of several carnation accessions in low temperature storage. A complete factorialexperiment with 25 replications was designed to accomplish the combination of two factors. The first factor wassix commercial carnation cultivars, namely Pink Maladi, Orange Triumph, Opera, Tundra, Yellow Liberty and PradoReffit. The second factor was the conservation media i.e. 1⁄2MS + DMSO 3% and 1⁄2MS + 3% DMSO + 3% sucrose andcontrol (MS 0+3% sucrose). The results showed that in vitro conservation of carnation in low temperature weresuccessfully conducted using 1⁄2MS+3% DMSO and 1⁄2MS+3% DMSO+3% sucrose without significant variation in allaccessions tested up to 10 and 12 months respectively. The increase of death plantlets, however, was detected onthe media of 1⁄2MS+3% DMSO after 6 months storage with significant decrease in viability hereafter. The existenceof sucrose in DMSO media induced root formation and plantlet resistance to low temperature storage.

scholarly journals In silico Structure Prediction and Functional Annotation of Ananas comosus Hypothetical Protein OAY63476.1

2020 ◽  
Vol 24 (4) ◽  
pp. 349-358
Author(s):  
Zainab Bibi ◽  
◽  
Aqsa Khalid ◽  
Iqra Iftikhar ◽  
Muhammad Rizwan ◽  
...  
Keyword(s):  
Protein Interactions ◽  
Structure Prediction ◽  
3D Structure ◽  
Hypothetical Protein ◽  
Point Of View ◽  
Ananas Comosus ◽  
Tropical Fruit ◽  
Functional Annotations ◽  
Domain Identification

Hypothetical proteins (HPs) are those whose sequence is present but nothing is known about their structural and functional annotations. Elucidation of structural and functional insights would be effective enough in perceiving the protein interactions and their involvement in various pathways and networks. Ananas comosus is considered as third most essential tropical fruit and is given more consideration from the commercial point of view; therefore, in this research, it is taken for analysis using different approaches of bioinformatics. On the basis of subcellular localization and secondary structure analysis, it was suggested that HP is the nuclear protein consisting of α helices and more abundant coils. Homology modeling has been done through Swiss Model to determine their template structure but template identity score is not enough which uncover the fact that the protein OAY63476.1 is unpredicted in-vitro. In order to predict the 3D structure of protein, Phyre 2 server is utilized. Results are validated by different strategies revealing the stability of the developed model. The quality factor of this protein is 45.28. Functional analysis and domain identification have been performed by using NCBI-CDD and Pfam which suggested that protein contains ring variant domain. Comparative genome analysis has been performed with other proteins of plants which demonstrate that the selected protein has the highest similarity. This study paves the way in order to determine the structural and functional annotations of other uncharacterized proteins and effective in exploring other novel proteins along with their functions in the same way as that of this research study.

scholarly journals Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

2019 ◽  
Vol 37 (3) ◽  
pp. 317-322 ◽  
Author(s):  
Alex López-Córdoba ◽  
Andrea Aldana-Usme
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

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