Dehydration and glass transition of encapsulated garlic shoot tips

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F01%3A1073" target="_blank" >RIV/00027006:_____/01:1073 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Dehydration and glass transition of encapsulated garlic shoot tips

Original language description

The encapsulation?dehydration method is used for the cryopreservation of shoot tips or meristematic tissue of vegetative propagated plants. It is supposed that the shoot tips are able to survive due to the glassy state produced during rapid freezing of plant parts to the temperature of liquid nitrogen. The glass transition temperature of encapsulated shoot tips can be controlled by varying the hydration level. Deeper dehydration increases the glass transition temperature. There is a problem with the desiccation of plants, because at a certain level of dehydration the plant cells are irreversibly injured. In these experiments we used meristem shoot tips that were approximately 2 mm long, dissected from bulblets of garlic (Allium sativum L. acc. No.1669). The meristems were kept on agar with 0.6 M sucrose in petri dishes for 24 h. Thereafter, the meristems were encapsulated in 2% alginate containing 0.7 M sucrose. The alginate beads with the meristems were desiccated over saturated salt

Czech name

Dehydratace a skelné přechody u enkapsulovaných vzrostných vrcholů česneku

Czech description

The encapsulation?dehydration method is used for the cryopreservation of shoot tips or meristematic tissue of vegetative propagated plants. It is supposed that the shoot tips are able to survive due to the glassy state produced during rapid freezing of plant parts to the temperature of liquid nitrogen. The glass transition temperature of encapsulated shoot tips can be controlled by varying the hydration level. Deeper dehydration increases the glass transition temperature. There is a problem with the desiccation of plants, because at a certain level of dehydration the plant cells are irreversibly injured. In these experiments we used meristem shoot tips that were approximately 2 mm long, dissected from bulblets of garlic (Allium sativum L. acc. No.1669). The meristems were kept on agar with 0.6 M sucrose in petri dishes for 24 h. Thereafter, the meristems were encapsulated in 2% alginate containing 0.7 M sucrose. The alginate beads with the meristems were desiccated over saturated salt

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

ED - Physiology

OECD FORD branch

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Project

<a href="/en/project/GA522%2F01%2F1399" target="_blank" >GA522/01/1399: Thermodynamic analysis of water in plants</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2001

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Cryobiology

ISSN

0011-2240

e-ISSN

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Volume of the periodical

43

Issue of the periodical within the volume

4

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

2

Pages from-to

328-329

UT code for WoS article

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EID of the result in the Scopus database

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