Thermal analysis of grapevine shoot tips during dehydration and vitrification

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F15%3A00003317" target="_blank" >RIV/00027006:_____/15:00003317 - 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 analysis of grapevine shoot tips during dehydration and vitrification

Popis výsledku v původním jazyce

The wider use of cryopreservation methods for conservation of plant genetic resources is limited by a sensitivity of different genotypes to specific procedures. Thermal analysis can improve routine use of these methods, by means of determination of melting point and proportion of freezable water after dehydration at each step of the cryoprotocol. Changes in these characteristics during explants dehydration were compared with changes in their viability in three grapevine varieties ('Blussard modry', 'Portugal modry' and 'Kerner'). The highest sensitivity to dehydration was found in the variety 'Kerner'. The proportion of freezable water during dehydration was affected mostly by cryoprotective solutions and partly by genotype. Tested protocol could allowusing the cryopreservation procedure for preservation of grapevine variety with different sensitivity to dehydration. It was demonstrated that thermal analysis was a useful tool to validate cryoprotective solutions used for grapevine cry

Název v anglickém jazyce

Thermal analysis of grapevine shoot tips during dehydration and vitrification

Popis výsledku anglicky

The wider use of cryopreservation methods for conservation of plant genetic resources is limited by a sensitivity of different genotypes to specific procedures. Thermal analysis can improve routine use of these methods, by means of determination of melting point and proportion of freezable water after dehydration at each step of the cryoprotocol. Changes in these characteristics during explants dehydration were compared with changes in their viability in three grapevine varieties ('Blussard modry', 'Portugal modry' and 'Kerner'). The highest sensitivity to dehydration was found in the variety 'Kerner'. The proportion of freezable water during dehydration was affected mostly by cryoprotective solutions and partly by genotype. Tested protocol could allowusing the cryopreservation procedure for preservation of grapevine variety with different sensitivity to dehydration. It was demonstrated that thermal analysis was a useful tool to validate cryoprotective solutions used for grapevine cry

Druh

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

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/LD12041" target="_blank" >LD12041: Vliv osmotického stresu a termických vlastností vinné révy na její kryoprezervaci</a><br>

Návaznosti

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

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Vitis

ISSN

0042-7500

e-ISSN

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Svazek periodika

54

Číslo periodika v rámci svazku

spec.issue

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

3

Strana od-do

243-245

Kód UT WoS článku

000365628400058

EID výsledku v databázi Scopus

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