SCREENING OF LOW OXALATE CONTENT IN M1V4 MUTANT LINE OF TARO (Colocasia esculenta) CV. WANGI
Keywords:
Total oxalate, corm, taro, Colocasia esculenta, permanganometric titrationAbstract
Raw taro causes unpleasant sensations such as prickliness or itchiness, hence it needs to be cooked
before consumption. It is caused by calcium oxalate that formed as needle-shaped crystals in parts of
taro, Colocasia esculenta. The purpose of this study is to determine the effects of chronic gamma
irradiation in local taro cultivar, Wangi to its oxalate content. The effect of gamma irradiation in mutant
line of taro, M1V4 to reduce the oxalate content was discussed. Using volumetric analysis, total oxalate
content is significantly reduced in the treatment groups as compared to the control group. Treatment
groups 1 (0.66 Gy) and 2 (0.33 Gy) that has been exposed to the highest dosages of chronic gamma
irradiation reported the lowest oxalate contents among the samples. The results analyzed with one-way
ANOVA and least significant difference (LSD) test supported that a higher dosage of gamma irradiation
affected the oxalate content in the corms adversely. Although chronic gamma irradiation is found to be
capable of reducing oxalate content in taro corms, precise and critical methods should be employed to
evaluate for low oxalate content in taro mutant lines.
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