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Table 1 Data of two-week IOSC behaviour subjected to elicitation

From: The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

Sample group

IOSC Length (cm)

Number of leaves

Number of roots

Fresh weight (FW) (g)

Control

5.02 ± 0.58

9.40 ± 2.88

4.40 ± 1.14

6.29 ± 1.44

JA

3.88 ± 0.94

5.80 ± 1.30

3.80 ± 2.17

4.23 ± 0.86

YE

3.10 ± 0.80

5.20 ± 1.30

3.60 ± 1.95

5.40 ± 1.18

  1. Data reported as average ± SD with n = 5.
  2. Control = MS medium; JA = MS medium with jasmonic acid; YE = MS medium with yeast extract.
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