Comparative evaluation of various DNA extraction methods and analysis of DNA degradation levels in commercially marketed Chestnut rose juices and beverages

Table 3 Primers and probe specific for Chestnut rose juice and beverage

Target	Primer and probe names	Sequence (5’–3’)	Annealing temp (°C)	Amplicon length (bp)
ITS2	F94	CACGACAATCGGTGGTTGTCA	57.57	94
	F186	TCGGGAGTTGGATGGGACG	59.48	186
	F301	CTTGGTGTGAATTGCAGAATCC	55.81	301
	F449	CCAAGGAACTTGAATGAAAGAGC	55.99	449
	F500	CTTGCGCTTGATCGACCCTC	59.50	500
	R	GCATCGACGGATCGACACGTAT	59.54
	P	FAM-AGAAAGCACTCGATCAACACGAGCG- BHQ	62.20

ISSN: 1472-6750