Cryopreservation of garlic basal plate
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F25%3A10179615" target="_blank" >RIV/00027006:_____/25:10179615 - isvavai.cz</a>
Výsledek na webu
<a href="https://iifiir.org/fr/fridoc/cryoconservation-de-la-base-plate-de-l-ail-150616" target="_blank" >https://iifiir.org/fr/fridoc/cryoconservation-de-la-base-plate-de-l-ail-150616</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Cryopreservation of garlic basal plate
Popis výsledku v původním jazyce
The conservation of garlic (Allium sativum) genetic resources is essential for biodiversity preservation andagricultural sustainability. Cryopreservation using vitrification is an effective method to prevent icecrystallization, ensuring long-term storage of vegetative tissues. This study investigates the cryopreservationof garlic basal plate tissues using the droplet vitrification technique with PVS3. Several Czech garlic cultivarswere tested, and differential scanning calorimetry was employed to analyze tissue vitrification dynamics. Ourresults indicate that for 1 × 1 mm basal plate pieces, 45–60 minutes of PVS3 exposure was sufficient forcomplete vitrification, while 1.5 × 3 mm pieces required at least 90 minutes to prevent crystallization duringrewarming. Larger tissues exhibited structural damage due to thermo-mechanical stress. These findingscontribute to optimizing cryopreservation strategies for vegetatively propagated crops.
Název v anglickém jazyce
Cryopreservation of garlic basal plate
Popis výsledku anglicky
The conservation of garlic (Allium sativum) genetic resources is essential for biodiversity preservation andagricultural sustainability. Cryopreservation using vitrification is an effective method to prevent icecrystallization, ensuring long-term storage of vegetative tissues. This study investigates the cryopreservationof garlic basal plate tissues using the droplet vitrification technique with PVS3. Several Czech garlic cultivarswere tested, and differential scanning calorimetry was employed to analyze tissue vitrification dynamics. Ourresults indicate that for 1 × 1 mm basal plate pieces, 45–60 minutes of PVS3 exposure was sufficient forcomplete vitrification, while 1.5 × 3 mm pieces required at least 90 minutes to prevent crystallization duringrewarming. Larger tissues exhibited structural damage due to thermo-mechanical stress. These findingscontribute to optimizing cryopreservation strategies for vegetatively propagated crops.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)
Návaznosti výsledku
Projekt
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Návaznosti
R - Projekt Ramcoveho programu EK
Ostatní
Rok uplatnění
2025
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů