Comparative leaf anatomy of long pepper (Piper hispidinervum C. DC.) and spiked pepper (Piper aduncum L.) cultured in vitro, ex vitro and in vivo

Authors

  • Simone Alencar Maciel Universidade Federal do Acre Pós-graduação em Agronomia - Produção Vegetal
  • Renata Beltrão Teixeira Embrapa Acre
  • Andrea Raposo Embrapa Acre
  • Paulo Cesar Poeta Fermino Junior Universidade Federal do Acre

DOI:

https://doi.org/10.5007/2175-7925.2014v27n4p11

Abstract

Piper hispidinervum and Piper aduncum contain the secondary metabolites safrole and dilapiol, and there is commercial interest in their essential oils. The study aimed to compare anatomical aspects related to physiological responses of leaves from P. hispidinervum and P. aduncum propagated in vitro, in vivo and during acclimatization. Paradermal sections and cross-sections of leaves from in vitro, ex vitro and in vivo culture, were obtained for the measurement of anatomical structures using a light microscope. The thickness of the epidermis and hypodermis of P. hispidinervum and P. aduncum underwent changes in the transition from in vitro to ex vitro. Mesophyll tissues and stomatal pore opening of both species were influenced by the environment in vitro. Different cultivation environments promote the plasticity of the cellular structures of the leaf blade and underlie the success of micropropagation of both species.

Author Biographies

Simone Alencar Maciel, Universidade Federal do Acre Pós-graduação em Agronomia - Produção Vegetal

Graduada em Agronomia (UFAC), Mestrado em Agronomia (UFAC).

Renata Beltrão Teixeira, Embrapa Acre

Graduada em Engenharia Química (UFC), mestrado (UFC).

Andrea Raposo, Embrapa Acre

Graduada em Ciências Biológicas (UFJF), Mestrado e Doutorado em Genética (USP).

Paulo Cesar Poeta Fermino Junior, Universidade Federal do Acre

Graduado em Ciências Biológicas (UFSC), Mestrado em Biologia Vegetal (UFSC), Doutorado em Biotecnologia (UFAM), Pós-doutorado em Recursos Genéticos Vegetais (UFSC).

Published

2014-07-29

Issue

Section

Artigos