Changes in Soluble Sugars, Sugar Profile, Starch and Proline in Developing Coconut (Cocos nudfera L.) Inflorescences

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dc.contributor.authorBandupriya, H.D.D.
dc.contributor.authorWeerakoon, L.K.
dc.contributor.authorRanasinghe, C.S.
dc.contributor.authorFernando, W.P.K.K.
dc.date.accessioned2014-04-11T06:57:10Z
dc.date.available2014-04-11T06:57:10Z
dc.date.issued2008
dc.description.abstractChanges in soluble sugars, sugars profile, starch and proline levels in inflorescence rachill; from individual coconut palms were investigated during inflorescence development with the aim determining a possible correlation between these characters and morphogenic potential inflorescence tissues. Rachillae for analysis were collected from unopened inflorescences of-1 to -] stages (considering the youngest open inflorescence as 0 stage) in decreasing order of maturity (-stage is the most mature stage whereas -13 is the most immature stage). Important differences amoi the maturity stages were observed for total sugars. In very tender inflorescences (-13 and -12), tl total sugar content was very low whereas a gradual increase was observed from -11 to -7 stages, wi -7 stage having the highest level. The total sugar content in more mature inflorescences w; relatively low, with the exception of -2 stage, which had a high total sugar content. In regard sugar profiles, sucrose, fructose and glucose were the main soluble sugars present in cocon inflorescence and sucrose was the most abundant sugar hi -5 to -9 maturity stages. Total solub sugars and sucrose in maturity stages from -5 to -9 showed a very similar variation and significant higher levels of sucrose were observed in -6 to -8 stages. The proline content in the mature stages, to -3, was significantly lower than in the other stages with no significant variation in the stages -4 -11. The pattern of variation in starch content was similar to that of proline which decreased wi increasing maturity of inflorescence. In view of the results obtained, the higher accumulation < "sucrose and total sugars in -6, -7 and -8 stages may have some significance in morphogenesi especially as an energy source. The 10 cm length inflorescence that responds better for callusing fal within this range. Thus total sugar and sucrose content may be possible biochemical markers fi asses sing the morphogenic potential of inflorescence explants.en_US
dc.identifier.citationCord 2008, 24(1),54-60en_US
dc.identifier.urihttp://hdl.handle.net/123456789/372
dc.language.isoenen_US
dc.subjectCoconuten_US
dc.subjectinflorescence
dc.subjectmaturity stage
dc.subjecttotal sugar
dc.subjectproline
dc.subjectsucrose
dc.subjectstarch
dc.titleChanges in Soluble Sugars, Sugar Profile, Starch and Proline in Developing Coconut (Cocos nudfera L.) Inflorescencesen_US
dc.typeArticleen_US

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