Dehydratace a skelné přechody u enkapsulovaných vzrostných vrcholů česneku

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F01%3A1073" target="_blank" >RIV/00027006:_____/01:1073 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Dehydration and glass transition of encapsulated garlic shoot tips

Popis výsledku v původním jazyce

The encapsulation?dehydration method is used for the cryopreservation of shoot tips or meristematic tissue of vegetative propagated plants. It is supposed that the shoot tips are able to survive due to the glassy state produced during rapid freezing of plant parts to the temperature of liquid nitrogen. The glass transition temperature of encapsulated shoot tips can be controlled by varying the hydration level. Deeper dehydration increases the glass transition temperature. There is a problem with the desiccation of plants, because at a certain level of dehydration the plant cells are irreversibly injured. In these experiments we used meristem shoot tips that were approximately 2 mm long, dissected from bulblets of garlic (Allium sativum L. acc. No.1669). The meristems were kept on agar with 0.6 M sucrose in petri dishes for 24 h. Thereafter, the meristems were encapsulated in 2% alginate containing 0.7 M sucrose. The alginate beads with the meristems were desiccated over saturated salt

Název v anglickém jazyce

Dehydration and glass transition of encapsulated garlic shoot tips

Popis výsledku anglicky

The encapsulation?dehydration method is used for the cryopreservation of shoot tips or meristematic tissue of vegetative propagated plants. It is supposed that the shoot tips are able to survive due to the glassy state produced during rapid freezing of plant parts to the temperature of liquid nitrogen. The glass transition temperature of encapsulated shoot tips can be controlled by varying the hydration level. Deeper dehydration increases the glass transition temperature. There is a problem with the desiccation of plants, because at a certain level of dehydration the plant cells are irreversibly injured. In these experiments we used meristem shoot tips that were approximately 2 mm long, dissected from bulblets of garlic (Allium sativum L. acc. No.1669). The meristems were kept on agar with 0.6 M sucrose in petri dishes for 24 h. Thereafter, the meristems were encapsulated in 2% alginate containing 0.7 M sucrose. The alginate beads with the meristems were desiccated over saturated salt

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

ED - Fyziologie

OECD FORD obor

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Projekt

<a href="/cs/project/GA522%2F01%2F1399" target="_blank" >GA522/01/1399: Termodynamická analýza stavu vody v rostlinách</a><br>

Návaznosti

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

Rok uplatnění

2001

Kód důvěrnosti údajů

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

Název periodika

Cryobiology

ISSN

0011-2240

e-ISSN

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Svazek periodika

43

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

2

Strana od-do

328-329

Kód UT WoS článku

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EID výsledku v databázi Scopus

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