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Quality of cocoa (Theobroma cacao L.) DNA from foliar tissue at different stages of development Acta Agron. (Palmira)
Henao Ramírez,Ana María; Salazar Duque,Héctor Jaime; Urrea Trujillo,Aura Inés.
Abstract Theobroma cacao L. and its products are consumed worldwide. Those products are of great research interest due to antioxidant properties of some of their polyphenolic constituents. The amount of these polyphenols and polysaccharides has shown that can interfere with the high quality and quantity of nucleic acids for molecular research. Therefore, cocoa DNA extraction protocols can require a large amount of plant material and optimization time according with plant material source. The aim of this study was to evaluate the quality and quantity of DNA isolated from field plant leaves at different developmental stages from TSH565 genotype using different DNA extraction protocols. In addition, DNA extraction protocol was evaluated for small amount of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: DNA isolation; Field cocoa plants; In vitro cocoa plantlets; Leaf development; PCR; SSRs.
Ano: 2018 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000200311
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