Molecular correlates of tissue browning and deterioration in Scots pine calli

Abstract

Callus cultures were initiated from the bud apices of 10–40-year-old Scots pines (Pinus sylvestris L.) at different seasons and maintained on modified MS medium without subculturing. Separate sets of experiments were used for analyses of carbohydrate content, ethylene production, amino acid composition, protein patterns andin vitro translation. In each case the change in the colour of the calli was recorded and the fresh mass of the samples measured. The onset of tissue browning was found to be associated with changes in protein pattern, amino acid content, ethylene production and the occurrence of sucrose and accumulation of starch.In vitro translation experiments using poIy(A)+ RNA isolated and purified from the calli indicated that the switch in metabolism accompanying browning is paralleled by activated protein synthesis. Thus, the development of brown colour does not as such seem to be harmful to the tissue. The later, more intense tissue browning and deterioration which is reflected in a reduced capacity for protein synthesis and changes in the free amino acid pool and protein pattern is probably a secondary phenomenon.