Improving cryopreservation of dormant buds: Insights into water state and dehydration

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F25%3A10179616" target="_blank" >RIV/00027006:_____/25:10179616 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0011224025002731?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0011224025002731?via%3Dihub</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Improving cryopreservation of dormant buds: Insights into water state and dehydration

Popis výsledku v původním jazyce

Cryopreservation of dormant fruit and berry crop buds relies on preliminary dehydration to improve tolerance to ultra-low temperatures. This study examined water state changes during dehydration in dormant raspberry (Rubus idaeus) and apricot (Prunus armeniaca) buds, providing insights into optimizing cryopreservation protocols. Shoots of raspberry (Sanibelle and Willamette) and apricot (Sophinka, Candela, and Leala) were collected midwinter to ensure their dormancy. Water status in nodal segments was assessed by the parameters of water activity, total water content, and crystallized water percentage. Water activity in single-node segments was measured using a Water Activity Meter HP23-AW-A (Rotronic, Switzerland), while total water content was determined gravimetrically. Low-temperature phase transitions in dormant buds were analyzed using differential scanning calorimetry (DSC) employing Q2000 and Discovery X3 calorimeters (TA Instruments, USA). Samples were cooled and heated at 10°C/min from -90°C to 25°C, with at least three replicates per test. Phase transition temperatures and crystallized water percentages were determined using Universal Analysis 2000 and TRIOS software (TA Instruments, USA). Results highlighted distinct differences in water state between the woody tissue and the bud within single-segment samples, suggesting that their dehydration rates differ significantly. DSC studies identified separate water crystallization peaks in wood, likely corresponding to different water-binding sites, whereas buds exhibited a primary crystallization peak and a minor one near -40°C. At adequate dehydration levels, water crystallization was suppressed during cooling, but delayed crystallization and melting events occasionally appeared upon heating. Additionally, a diffuse thermal absorption jump—potentially indicating a glass transition—was observed. When assessing water status during dehydration, the structural complexity of buds must be taken into account, along with variable water status and methodological limitations. These findings underscore the need to adapt dehydration strategies for buds and woody tissues to enhance cryopreservation success. Further research into phase transition dynamics and vitrification behavior will help refine dehydration protocols and improve the viability of cryopreserved plant material.

Název v anglickém jazyce

Improving cryopreservation of dormant buds: Insights into water state and dehydration

Popis výsledku anglicky

Cryopreservation of dormant fruit and berry crop buds relies on preliminary dehydration to improve tolerance to ultra-low temperatures. This study examined water state changes during dehydration in dormant raspberry (Rubus idaeus) and apricot (Prunus armeniaca) buds, providing insights into optimizing cryopreservation protocols. Shoots of raspberry (Sanibelle and Willamette) and apricot (Sophinka, Candela, and Leala) were collected midwinter to ensure their dormancy. Water status in nodal segments was assessed by the parameters of water activity, total water content, and crystallized water percentage. Water activity in single-node segments was measured using a Water Activity Meter HP23-AW-A (Rotronic, Switzerland), while total water content was determined gravimetrically. Low-temperature phase transitions in dormant buds were analyzed using differential scanning calorimetry (DSC) employing Q2000 and Discovery X3 calorimeters (TA Instruments, USA). Samples were cooled and heated at 10°C/min from -90°C to 25°C, with at least three replicates per test. Phase transition temperatures and crystallized water percentages were determined using Universal Analysis 2000 and TRIOS software (TA Instruments, USA). Results highlighted distinct differences in water state between the woody tissue and the bud within single-segment samples, suggesting that their dehydration rates differ significantly. DSC studies identified separate water crystallization peaks in wood, likely corresponding to different water-binding sites, whereas buds exhibited a primary crystallization peak and a minor one near -40°C. At adequate dehydration levels, water crystallization was suppressed during cooling, but delayed crystallization and melting events occasionally appeared upon heating. Additionally, a diffuse thermal absorption jump—potentially indicating a glass transition—was observed. When assessing water status during dehydration, the structural complexity of buds must be taken into account, along with variable water status and methodological limitations. These findings underscore the need to adapt dehydration strategies for buds and woody tissues to enhance cryopreservation success. Further research into phase transition dynamics and vitrification behavior will help refine dehydration protocols and improve the viability of cryopreserved plant material.

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)

Projekt

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Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2025

Kód důvěrnosti údajů

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