Termická charakteristika enkapsulovaných meristémů jabloně během dehydratace v proudu vzduchu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F01%3A677" target="_blank" >RIV/00027006:_____/01:677 - 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

Thermal characteristics of encapsulated apple meristems in alginate beads during air flow dehydration

Popis výsledku v původním jazyce

Encapsulation-dehydration of meristems in alginate beads belongs to promising cryopreservation method. The aim was to compare thermal profiles (glass transition temperature -Tg, melting point -Tm, nucleation temperature -Tn) of meristems encapsulated inbeads (M) as well as empty beads (B) during air flow dehydration. Determination of Tg helps to set up particular cryopreservation method based on vitrification. Meristems were put in 3% alginic acid in 0,75M sucrose for 10min, dropped into 0.1M CaCl2 in0.6M sucrose for 10min to net the alginate and placed in laminar box at 22 °C. The beads were subjected to DSC measurement (device TA 2920) with cooling/heating rate 10 °C/min. Water content of M and B decreased from initial 2.8 g water/g dry matter (g W/g DM) to 0.24 g W/g DM. The dehydration rate became slower after 1.5h, when the water content dropped to approximately 0.6 g W/g DM. Both Tn and Tm of M and B were detected up to 0.6 g W/g DM dehydration level. The integral under endothe

Název v anglickém jazyce

Thermal characteristics of encapsulated apple meristems in alginate beads during air flow dehydration

Popis výsledku anglicky

Encapsulation-dehydration of meristems in alginate beads belongs to promising cryopreservation method. The aim was to compare thermal profiles (glass transition temperature -Tg, melting point -Tm, nucleation temperature -Tn) of meristems encapsulated inbeads (M) as well as empty beads (B) during air flow dehydration. Determination of Tg helps to set up particular cryopreservation method based on vitrification. Meristems were put in 3% alginic acid in 0,75M sucrose for 10min, dropped into 0.1M CaCl2 in0.6M sucrose for 10min to net the alginate and placed in laminar box at 22 °C. The beads were subjected to DSC measurement (device TA 2920) with cooling/heating rate 10 °C/min. Water content of M and B decreased from initial 2.8 g water/g dry matter (g W/g DM) to 0.24 g W/g DM. The dehydration rate became slower after 1.5h, when the water content dropped to approximately 0.6 g W/g DM. Both Tn and Tm of M and B were detected up to 0.6 g W/g DM dehydration level. The integral under endothe

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

1

Strana od-do

379-379

Kód UT WoS článku

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EID výsledku v databázi Scopus

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