Thermal characteristics of encapsulated apple meristems in alginate beads during air flow dehydration

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F01%3A677" target="_blank" >RIV/00027006:_____/01:677 - 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

Thermal characteristics of encapsulated apple meristems in alginate beads during air flow dehydration

Original language description

Encapsulation-dehydration of meristems in alginate beads belongs to promising cryopreservation method. The aim was to compare thermal profiles (glass transition temperature -Tg, melting point -Tm, nucleation temperature -Tn) of meristems encapsulated inbeads (M) as well as empty beads (B) during air flow dehydration. Determination of Tg helps to set up particular cryopreservation method based on vitrification. Meristems were put in 3% alginic acid in 0,75M sucrose for 10min, dropped into 0.1M CaCl2 in0.6M sucrose for 10min to net the alginate and placed in laminar box at 22 °C. The beads were subjected to DSC measurement (device TA 2920) with cooling/heating rate 10 °C/min. Water content of M and B decreased from initial 2.8 g water/g dry matter (g W/g DM) to 0.24 g W/g DM. The dehydration rate became slower after 1.5h, when the water content dropped to approximately 0.6 g W/g DM. Both Tn and Tm of M and B were detected up to 0.6 g W/g DM dehydration level. The integral under endothe

Czech name

Termická charakteristika enkapsulovaných meristémů jabloně během dehydratace v proudu vzduchu

Czech description

Encapsulation-dehydration of meristems in alginate beads belongs to promising cryopreservation method. The aim was to compare thermal profiles (glass transition temperature -Tg, melting point -Tm, nucleation temperature -Tn) of meristems encapsulated inbeads (M) as well as empty beads (B) during air flow dehydration. Determination of Tg helps to set up particular cryopreservation method based on vitrification. Meristems were put in 3% alginic acid in 0,75M sucrose for 10min, dropped into 0.1M CaCl2 in0.6M sucrose for 10min to net the alginate and placed in laminar box at 22 °C. The beads were subjected to DSC measurement (device TA 2920) with cooling/heating rate 10 °C/min. Water content of M and B decreased from initial 2.8 g water/g dry matter (g W/g DM) to 0.24 g W/g DM. The dehydration rate became slower after 1.5h, when the water content dropped to approximately 0.6 g W/g DM. Both Tn and Tm of M and B were detected up to 0.6 g W/g DM dehydration level. The integral under endothe

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

1

Pages from-to

379-379

UT code for WoS article

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EID of the result in the Scopus database

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