Cryopreservation of alginate-coated in vitro-grown apices of apple, pear and sweet cherry

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25271121%3A_____%2F19%3AN0000094" target="_blank" >RIV/25271121:_____/19:N0000094 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.17660/ActaHortic.2019.1234.23" target="_blank" >http://dx.doi.org/10.17660/ActaHortic.2019.1234.23</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17660/ActaHortic.2019.1234.23" target="_blank" >10.17660/ActaHortic.2019.1234.23</a>

Result language

angličtina

Original language name

Cryopreservation of alginate-coated in vitro-grown apices of apple, pear and sweet cherry

Original language description

In vitro shoot tips of 3 temperate fruit crops (apple, pear, sweet cherry) encapsulated in sodium alginate were successfully cryopreserved using 2 different methods based on vitrification or two-step freezing. Initial shoot tip cultures were cold-hardened for 4 weeks in 4 °C. Explants (3 mm) aseptically dissected from cold hardened in vitro cultures were cold treated in MS medium supplemented with 2.0 M sucrose and 100 mg ∙ L-1 vitamine C for 48 h at 4 °C. After encapsulation in alginate gel, embedded shoot tips were dehydrated by exposure to a sterile air flow for a period of 8 hours. Three cooling procedures were used: rapid cooling by direct immersion of cryotube with embedded shoot tips in liquid nitrogen (vitrification) and two variants of two-step freezing by progressive cooling (0.5 to 10.0 °C/min) before immersion in liquid nitrogen. Thawing was performed by placing the cryovials in a 40 °C water bath for approximately 1 minute. Survival was defined as the percentage of the total number of shoot tips that showed a green colour after post culture according to evaluation scale. Average survival rate amounted to 91.3 % in the case of two-step freezing by progressive cooling. Encapsulated shoot tips immersed directly to liquid nitrogen (vitrification) were also cryopreserved successfully (on average 71.9 % survival). Encapsulation dehydration method using alginate beads appears promising for the cryopreservation of rosaceous fruit species.

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

40401 - Agricultural biotechnology and food biotechnology

Project

<a href="/en/project/LO1608" target="_blank" >LO1608: Research Pomological Centre</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2019

Confidentiality

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

Article name in the collection

Acta Horticulturae

ISBN

9789462612310

ISSN

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e-ISSN

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Number of pages

5

Pages from-to

175-179

Publisher name

ISHS

Place of publication

Leuven

Event location

Bangkok; Thailand

Event date

Mar 26, 2018

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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