Thermal characteristics of encapsulated apple meristems in alginate beads during air flow dehydration
The result's identifiers
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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Alternative languages
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
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
ED - Physiology
OECD FORD branch
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Result continuities
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)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
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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