Mori & Sakurai (1994) reported the enhancement of anthocyanin accumulation and cell growth in strawberry cell suspension cultures with the supplement of glucose, sucrose and fructose in the culture medium.
(1996) that supplementing the culture medium of strawberry cell suspension culture with >0.09M sucrose resulted in a decrease in cell growth and attributed this to the inhibition of nutrient uptake due to an increase in the osmotic potential or the high viscosity of the medium.
Production of anthocyanin from strawberry cell suspension cultures; effects of sugar and nitrogen.
'They would take DNA from a frost-resistant cell and transfer it into the strawberry cell
For example, production of anthocyanin by strawberry cells depends on both of light intensity and the light/dark cycle operation (Kurata et al., 2000).
Intermittent light irradiation with second-or hour-scale periods controls anthocyanin production by strawberry cells. Enzyme Microb.
This phenomenon is due to the largest pressure difference between the strawberry cells and the surrounding hypertonic solution, thereby promoting the osmotic dehydration of strawberry in the initial stage of the penetration process and inducing rapid diffusion of the water molecules.
High concentration promotes sorbitol mass transfer from the solution to the strawberry cells. The difference in osmotic potential between the solution and the fruit sample resulted in a high diffusion rate of the solute and water [3, 6, 30].