Cryopreservation of garlic basal plate

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F25%3A10179615" target="_blank" >RIV/00027006:_____/25:10179615 - isvavai.cz</a>
Result on the web
<a href="https://iifiir.org/fr/fridoc/cryoconservation-de-la-base-plate-de-l-ail-150616" target="_blank" >https://iifiir.org/fr/fridoc/cryoconservation-de-la-base-plate-de-l-ail-150616</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Cryopreservation of garlic basal plate
Original language description
The conservation of garlic (Allium sativum) genetic resources is essential for biodiversity preservation andagricultural sustainability. Cryopreservation using vitrification is an effective method to prevent icecrystallization, ensuring long-term storage of vegetative tissues. This study investigates the cryopreservationof garlic basal plate tissues using the droplet vitrification technique with PVS3. Several Czech garlic cultivarswere tested, and differential scanning calorimetry was employed to analyze tissue vitrification dynamics. Ourresults indicate that for 1 × 1 mm basal plate pieces, 45–60 minutes of PVS3 exposure was sufficient forcomplete vitrification, while 1.5 × 3 mm pieces required at least 90 minutes to prevent crystallization duringrewarming. Larger tissues exhibited structural damage due to thermo-mechanical stress. These findingscontribute to optimizing cryopreservation strategies for vegetatively propagated crops.
Czech name
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Czech description
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Type
O - Miscellaneous
CEP classification
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OECD FORD branch
40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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