Effects of Sucrose Concentration on Crude Bromelain Production of In Vitro Culture of Pineapple (Ananas comosus var. ‘Pattavia’)

Abstract

Crude bromelain production of pineapple var. ‘Pattavia’ shoots induced from crown-derived tissues was conducted under in vitro condition. Change in sucrose concentration showed the significant effect on protein yield, total enzymatic activity and specific enzymatic activity. When high concentration (30-45 g/l) of sucrose was applied, protein yield, total enzymatic activity and specific enzymatic activity were higher than those of induced shoots supplemented with low concentration (15 g/l) of sucrose. However, increasing sucrose concentration to 45 g/l resulted to 1.5-2 times lower protein yield, total enzymatic activity and specific enzymatic activity than those derived from natural crowns. It might be suggested that sucrose alone did not entirely affect the production of crude bromelain in pineapple var. ‘Pattavia’.