Dormant bud cryopreservation of Rubus idaeus L.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F25%3A10178062" target="_blank" >RIV/00027006:_____/25:10178062 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/journal/cryobiology/vol/119/suppl/C" target="_blank" >https://www.sciencedirect.com/journal/cryobiology/vol/119/suppl/C</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.cryobiol.2025.105240" target="_blank" >10.1016/j.cryobiol.2025.105240</a>
Alternative languages
Result language
angličtina
Original language name
Dormant bud cryopreservation of Rubus idaeus L.
Original language description
Cryopreservation of dormant buds offers a reliable and cost-effective method for the long-term preservation of plant genetic resources, particularly for woody plants like raspberry (Rubus idaeus L.). This study aimed to develop an optimized protocol for the cryopreservation of dormant raspberry buds by investigating the role of dehydration and freezing conditions in maintaining bud viability. Dormant canes of two raspberry varieties, 'Sanibelle' and 'Willamette', were collected and prepared by dehydrating single-node cane segments at -4 degrees C until the desired water content was achieved. The study focused on assessing the impact of dehydration on bud viability and the physical state of water within the buds, using differential scanning calorimetry to analyse thermal transitions during cooling and heating. The cryopreservation process followed a two-step freezing protocol, with the first step involving slow cooling to -30 degrees C, followed by rapid immersion in liquid nitrogen (-196 degrees C). After cryopreservation, buds were thawed either slowly at +4 degrees C or rapidly at +38 degrees C, with rehydration taking place over 14 days. The study found that the most effective preservation (74-86 % of buds) occurred when the buds were dehydrated to 22-23 % humidity and had a water activity of 0.83-0.85. Rapid thawing significantly improved bud survival, especially for moderately dehydrated buds (with water content 25-35 %), while recrystallization during slow thawing was associated with lower viability. The results highlight the complexity of cryopreservation protocols, where factors such as dehydration levels, cooling and thawing rates, and bud dormancy status play crucial roles in ensuring successful long-term storage.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)
Result continuities
Project
<a href="/en/project/TO01000295" target="_blank" >TO01000295: Healthy berries in a changing climate: development of new biotechnological procedures for virus diagnostics, vector studies, elimination and safe preservation of strawberry and raspberry</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2025
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
119
Issue of the periodical within the volume
JUN 2025
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
105240
UT code for WoS article
001458598800001
EID of the result in the Scopus database
2-s2.0-105001123280