Viability of heat treated microspores of Cocos nucifera L. for induction of microspore embryogenesis

Wed, 01 Oct 2025 10:55:30 +0000

Tall coconut (Cocos nucifera L.) palm is an allogamous and highly heterozygous which is a major obstacle for conventional breeding. Microspore embryogenesis is a promising method which enables the development of homozygous lines. This study is conducted to detect the coconut microspore viability after heat treatment with different incubation periods for the induction of embryogenesis. Anthers were collected from the inflorescences of two coconut palms at three weeks before splitting stage and microspores were extracted. They were subjected to heat treatment for 1, 3, 6 and 9 days either prior or post inoculation. Viability was tested using iodine potassium iodide, acetocarmine and 2, 3, 5- triphenyltetrazolium chloride. Induction of embryogenesis after subjecting to the heat treatment was also studied. Cultures were initiated in modified Eeuwens Y3 medium. To observe the nuclear status of microspores, the samples were stained with 1% acetocarmine after 7 and 14 days. The callus formation was also recorded. A significant difference in viability was observed between control, heat treated prior inoculation and post inoculation when observed in day 01, day 07 and day 14. Significant difference in viability was not detected with no incubation (I₀) and 01-day incubation (I₁) when microspores were observed in 01 day and 07 days whereas, 3-day incubation (I₂), 6-day incubation (I₃) and 9-day incubation (I₄) resulted significantly different viability of microspores when observed in 01 and 07 day after culturing. Viability of microspores were significantly different for all incubation periods 14 days after culturing. Result was similar with the three stains used to test viability after testing in 1, 7 and 14 days. The highest frequency of binuclear (58.5%) and tetra nuclear (7.2%,) microspores were recorded in the samples treated after culturing the microspores. The multinuclear stages of microspore indicated the induction of embryogenesis. The most effective heat treatment was 38 °C for 3 days after inoculation of the microspores. The results of the study are important for further improvement of microspore embryogenesis protocol.

Physical, nutritional and functional quality of defatted coconut residue from four coconut (Cocos nucifera L.) varieties; as a dietary supplement for the food industry

Tue, 21 Oct 2025 11:14:33 +0000

The value addition to the by-products enhances the profitability of the industry with a zero-waste concept. Defatted desiccated coconut flour (DCF) is a residue after the extraction of virgin coconut oil (VCO). This research aims to identify the effect of a variety of coconuts on the physical, nutritional and functional quality of DCF compared to whole wheat flour (WWF). Mature coconuts of four different varieties: Tall×Tall (TT), Ran Thambili (RT), San Ramon (SR), and Gon Thambili (GT) were used for the VCO extraction process by the cold press extraction followed by conversion of residue into flour (DCF). The average residue recovery is 15.33 ± 0.41% (p>0.05). The particle size of DCF is significantly higher than WWF, and only 23.16% of DCF is at the 250 µm level. The highest wettability (27.46±0.00 s) and swelling capacity (49.00±0.00 ml) have been identified in GT with a significantly (p<0.05) lower bulk and tapped density. The oil content (13.74 ±1.84%) and protein content (15.63±0.54) of GT were significantly low. SR and TT showed the highest protein and ash contents, 22.07±0.63 %, and 6.81±0.67% respectively. DCF is a valuable fiber supplement (18%). The best physical properties were identified in GT varietal flour, while the best nutritional values were observed in SR and TT varietal flours. The best functional properties, including phenolic content, were exhibited by GT, RT and ST (1.04 ±0.09 mg GAE /g). Therefore, the results conclude that DCF is a nutrient-rich dietary supplement, high fiber and minerals with functional qualities suitable for food products fortification. Further, the quality characteristics are varied due to the inter-varietal effects of the coconut palm.

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Viability of heat treated microspores of Cocos nucifera L. for induction of microspore embryogenesis

Physical, nutritional and functional quality of defatted coconut residue from four coconut (Cocos nucifera L.) varieties; as a dietary supplement for the food industry