Thermal shock in increasing the content of protein and chlorophyll in Calus Carnation stalks Dianthus caryophyllus L

Abstract

Exposure of callus derived from stem segments of carnation (Dianthus caryophyllus) to heat shock ( 30, 35 , 40, 45 , 50 o c) for 10 and 20 minutes for each degree increased callus growth , fresh weight , protein and chlorophyll content. Chlorophyll content reached up to 4.8 mg /g in callus exposed to the treatment 30° c/20 min., other treatment30oc/10 min was found to stimulate protein content as compared with the untreated callus.

Keywords

• thermal shock
• protein
• chlorophyll