Biochemical Changes in Green and Etiolated Stems of MM106 Apple Rootstock

Abstract

In the present study, total chlorophyll a, chlorophyll b, carotenoids, anthocyanin, carbohydrate, phenolic constituents, antioxidant activity and root formation percentage of MM106 apple rootstock in etiolated and green stem cuttings were investigated. The rooting studies were carried out climatic room in dark and daily period at 25°C. Chlorophyll a, chlorophyll b, carotenoids and anthocyanin contents of etiolated stems were significantly lower than green stems. Similarly, total phenolic and carbohydrate contents and antioxidant activity were found lower in etiolated stems but root formation percentage increased significantly with etiolation. © 2007 Asian Network for Scientific Information.