Regeneration of Plants from Protoplasts of Eggplant (Solanum melongena L.)

  • D. Sihachakr
  • M. H. Chaput
  • I. Serraf
  • G. Ducreux
Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 23)

Abstract

The eggplant is an important vegetable in central, south and southeast Asia, and in some African countries. It is also grown in the subtropics (India, North Africa, Central America) and the warm temperate regions (Mediterranean area, central Asia, and America) (Grubben 1977). The total cultivated areas for eggplant are estimated at 432 x 103 ha, the world production at 5.7 million t, and the mean yield of fruits at 13.3 t/ha in 1989 (FAO 1989). China (2.28 million t), Turkey (0.70 million t), Japan (0.58 million t), Egypt (0.45 million t), Italy (0.29 million t), Iraq (0.21 million t), and Indonesia (0.16 million t) are among the most prominent eggplantproducing countries (FAO 1989). The nutritive value of eggplant fruits is comparable to many other common vegetables (Khan 1979), but somewhat lower than those of tomato (Grubben 1977). The fresh weight of the fruit is mainly composed of 92.7% moisture, 1.4% protein, 0.3% fat, 0.3% minerals, 1.3% fiber, 4% other carbohydrates, vitamins A and C (Khan 1979). The eggplant is rich in alkaloids and saponins, substances which are partly responsible for its bitter taste. It is widely used in ancient medicine because some of its parts (stems, leaves, fruits, roots) are credited with narcotic and antiasthmatic properties, and also with a marked drop in blood cholesterol level (Chadha 1972; Khan 1979).

Keywords

Chlorophyll Turkey Alkaloid Charcoal Mannitol 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1993

Authors and Affiliations

  • D. Sihachakr
  • M. H. Chaput
  • I. Serraf
  • G. Ducreux
    • 1
  1. 1.Morphogénèse Végétale ExpérimentaleCNRS-URA 115Orsay CedexFrance

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