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We intended to evaluate the effects of different explants and growth regulators on callus induction and plant regeneration in garlic (Allium sativum L.). Furthermore, we intended to differentiate among different morphological types of callus by light microscopy and to relate them with their abilities to regenerate plants in the redgarlic cultivar 069. A factorial design with BDS-basal Dunstan and Short (1977)-medium, as a control and supplemented with 0.042, 0.42 and 4.24 lM picloram or with 0.045, 0.45 and 4.5 lM 2,4-D, in both cases with and without 4.43 lM N 6 -benzylaminopurine (BAP), was used. The cultures were grown in darkness at 25 ± 2°C and they were subcultured over a 6-month period. Basal plates and meristems were highly responsive explants, while immature umbels and roottips were less responsive ones, as indicated by percentage of induced callus, growing callus and regenerating callus. The best response was 41% regenerating callus with 0.045 lM 2,4-D and BAP

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The accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia and their correlations were studied to determine the optimal time and conditions needed to obtain maximum phenolic content. Anthocyanin content increased from 1.7 to a maximum of 752.7 mg ×100 g(1 FW at the end of ripening, while the flavonoid content was maximal in unripe fruits [604.0 mg (')-catechin equivalents ×100 g(1 FW]. Total phenolic compounds decreased from 968.1 to a minimum of 746.3 mg gallic acid equivalents ×100 g(1 FW just as soluble solids started to accumulate; a maximum of 1522.9 mg gallic acid equivalents ×100 g(1 FW was attained at the end of ripening. Both variables (1,1-diphenyl-2-picrylhydrazyl scavenging effect and reducing power) were maximum in unripe fruits, and decreased during the ripening period, although the 1,1-diphenyl-2-picrylhydrazyl scavenging effect increased again towards the end of this period. The accumulation patterns of phenols varied depending on the specific group of compounds considered, and could be correlated with fruit quality.

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