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2018 Vol.63, Issue 1 Preview Page

Original Research Article

Effect of Endophytic Bacterium Inoculation on Total Polyphenol and Flavonoid Contents of Tartary Buckwheat Sprouts
Xoxiong Briatia1
,
Md Obyedul Kalam Azad2
,
Chartchai Khanongnuch3
,
Sun Hee Woo4
,
Cheol Ho Park2*
1Department of Food Science and Technology, Faculty of Agriculture and Forest Resources, Souphanouvong University
2Department of Bio Health Technology, College of Biomedical Science, Kangwon National University
3Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University
4Department of Crop Science, Chungbuk National University
*Corresponding Author
31 March 2018. pp. 57-63
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Abstract

The effects of endophytic microbial inoculation and temperature on the phenolic content of tartary buckwheat (TP) sprouts were investigated. TP seeds were inoculated with Herbaspirillum spp. at concentrations (%v/v) of 0 (control), 10, 20, and 40% at 20, 25, and 30ºC in a growth chamber for seven days. It was observed that the phenolic content (PC) including flavonoid, rutin, and tanin increased with an increase in inoculant rate at 20ºC, whereas the PC content increased with an increase in temperature regardless of the inoculant rate. Therefore, it is suggested that increasing the inoculant rate is effective at achieving higher phenolic contents when plants are grown at lower temperatures.

Keywords
endophytic bacterium
seed inoculants
tartary buckwheat
total phenol
total flavonoid
tanin
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :1
  • Pages :57-63
  • Received Date : 2017-11-10
  • Revised Date : 2018-01-29
  • Accepted Date : 2018-02-01
  • DOI :https://doi.org/10.7740/kjcs.2018.63.1.057
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