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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.