Water state of apricot stem cuttings during dehydration

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F25%3A10179617" target="_blank" >RIV/00027006:_____/25:10179617 - isvavai.cz</a>

Result on the web

<a href="https://www.actahort.org/books/1421/1421_2.htm" target="_blank" >https://www.actahort.org/books/1421/1421_2.htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17660/ActaHortic.2025.1421.2" target="_blank" >10.17660/ActaHortic.2025.1421.2</a>

Result language

angličtina

Original language name

Water state of apricot stem cuttings during dehydration

Original language description

Many cryopreservation protocols require dehydration before freezing to prevent cryodamage associated with water crystallization. The purpose of this study was to evaluate changes in the water state of apricot stem cuttings at different dehydration levels. The water activity and water content of winter-harvested apricot nodal segments of ‘Sophinka’, ‘Candela’, and ‘Leala’ cultivars were not significantly different and were in the range of 0.96-0.97 and 48.2-49.6% (fwb, fresh weight basis), respectively. As apricot dormant bud and twig segments were cooled from 25 to -90°C, a crystallization event occurred at two temperatures, as measured using differential scanning calorimetry. The average onset temperature of the main crystallization peak for the apricot buds was from -7.1 to -8.3°C. The average percentage of crystallized water for buds was 35.2-36.9% fwb and did not significantly differ among cultivars. The second peak of crystallization was recorded at -39.6±1.33°C and the percentage of crystallized water at this temperature for buds was only 0.5±0.11% of the total amount of crystallized water. As the frozen buds were warmed, one main melting peak was identified with an average onset temperature from -5.5 to -6.1°C. It was found that the moisture content of apricot buds and twigs is different and higher in buds; therefore, the measurement of average moisture content of whole single-node segments for cryopreservation of buds is not always correct, because it does not measure the moisture content of the buds themselves. Water crystallization in apricot twig tissues occurs at lower temperatures than for the buds, the percentage of crystallized water is lower for the twigs, and the percentage of strongly supercooled water is also many times greater for apricot twigs than for buds. At moisture contents below 25-30%, the water in apricot buds and twigs is prone to supercool and transitions to a glassy state at low temperatures, but part of this glassy phase is metastable and can crystallize during warming.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

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Continuities

R - Projekt Ramcoveho programu EK

Publication year

2025

Confidentiality

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

Article name in the collection

IV International Symposium on Plant Cryopreservation

ISBN

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ISSN

0567-7572

e-ISSN

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Number of pages

9

Pages from-to

11-19

Publisher name

International Society for Horticultural Science

Place of publication

Oslo

Event location

Oslo

Event date

Jun 12, 2023

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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