pers plant noviany hasnah osman and wong keng chong

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Unformatted text preview: ysis of their spectroscopic data and comparison with known compounds. HO 8 7 A 6 5 4 6' 5' O 1 C 3 1' B HO 2 OCH 3 2' 3' 4' OCH 3 8 7 6 5 H O 1 C 4 2 3 H H 1' A OCH 3 2' 3' H H 6' B 4' 5' OH 1 2 NAT-O4 THE INFLUENCE OF PLANT GROWTH REGULATORS ON NATURAL PRODUCTS IN WAX JAMBU (SYZYZIUM SAMARANGENCES) VAR. JAMBU MADU FRUITS K.M. Moneruzzaman, A.B.M Sharif Hossain, N. Osman and A. Nasrulhaq-Boyce Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur E-mail: [email protected] A study was carried out to investigate the effects of different types of pla nt growth regulators on the phytochemical properties of wax jambu var. jambu madu (Syzygium samarangense). Selected parameters were estimated immediately after harvest of fruits during the season of January to May 2009. Gibberellic acid (20, 50 and 100 mg/L), NAA & 2, 4-D (5, 10 and 20 mg/L) were applied once a week during flowering until maturation of fruits. It was observed that application of GA 3 100 mg/L increased the total phenolic content and flavonoids by 141 and 195 % than the control treatment. Wit h regard to fruit antioxidant activity via the TEAC and DPPH methods, it was found 28 % higher in the GA 3 treated fruits compared to the control fruits. Results showed that the application of NAA at 10 mg/L increased total phenolics and total flavonoids co ntent in the fruits by 115 and 130 % compared to the control treatment. 10 mg/L 2, 4-D treated fruits increased the phenilics and flavonoids content in the fruits by 100 and 138 % from untreated fruit. The antioxidant activity of the fruit juice via the TEAC and DPPH methods was slightly higher in the NAA and 2, 4-D treated fruits compared to the control. Plant growth subostances has a positive correlation in case of total phenolics, total flavonoids and antioxidant capacity of fruits. From this study, it can be concluded that spraying 100 mg/L GA 3, 10 mg/L NAA and 2, 4-D once a week results in better natural products of jambu madu fruits under filed conditions. 166 3rd...
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This note was uploaded on 02/17/2011 for the course CHEMISTRY 101 taught by Professor Csr during the Spring '11 term at University of Louisville.

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