Is it also possible from any part of fruits of any plant?
If not or not common, what status fruit make as food?
Hello,
Tissue culture is possible from shoots, leaves & roots. Is it also possible from any part of fruits of any plant? Why not?
If not or not common, what status fruit make as food?
Best regards.
Without looking up the specifics, I am pretty sure it is possible to establish a tissue culture from fruit explants. I have no idea whether this is possible with all fruit from all plants.
I do not understand this question. You will have to re-phrase it.
Are you questioning what status would be given to any fruit that is derived from tissue culture?
That would be interesting. Human intervention yet not precisely genetic modification if the tissue is just cultured, is it? :shrug:
I went to buy a Lily once from a florist and was asking how I might preserve the bulb to grow the plant again another year, as nature does.
The florist replied that she was not sure if this was possible as the flower was from tissue culture and not a standard entire bulb. I decided to pass on this experiment.
I could not find any link where tissue culture from fruits is indicated. I think, tissues in fruits are not growing but dying.
I found the following piece on growing dragon fruit by means of tissue culture of a piece of the vine.
http://www.vivapitaya.com/cutting.htm
Is this along the lines of what you are thinking or are you suggesting tissue culture of the dragon fruit itself, rather than the plant it grows on?
I have done some propagating of houseplants and I'm not sure if the tissue of the fruit could be used in such manner.
I think vine is not a fruit.
I was seeking clarification through questioning. Thank you.
The following link to an investigation using mature lemons suggests that fruit ceases to be mitotically active.
Juice vesicules and juice vesicule tissue appear to be capable of indefinite cell proliferation on an appropriate medium, although these take the form of callus growths and not another lemon fruit.
http://aob.oxfordjournals.org/content/53/1/137.extract