Water state of apricot stem cuttings during dehydration

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F25%3A10179617" target="_blank" >RIV/00027006:_____/25:10179617 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.actahort.org/books/1421/1421_2.htm" target="_blank" >https://www.actahort.org/books/1421/1421_2.htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17660/ActaHortic.2025.1421.2" target="_blank" >10.17660/ActaHortic.2025.1421.2</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Water state of apricot stem cuttings during dehydration

Popis výsledku v původním jazyce

Many cryopreservation protocols require dehydration before freezing to prevent cryodamage associated with water crystallization. The purpose of this study was to evaluate changes in the water state of apricot stem cuttings at different dehydration levels. The water activity and water content of winter-harvested apricot nodal segments of ‘Sophinka’, ‘Candela’, and ‘Leala’ cultivars were not significantly different and were in the range of 0.96-0.97 and 48.2-49.6% (fwb, fresh weight basis), respectively. As apricot dormant bud and twig segments were cooled from 25 to -90°C, a crystallization event occurred at two temperatures, as measured using differential scanning calorimetry. The average onset temperature of the main crystallization peak for the apricot buds was from -7.1 to -8.3°C. The average percentage of crystallized water for buds was 35.2-36.9% fwb and did not significantly differ among cultivars. The second peak of crystallization was recorded at -39.6±1.33°C and the percentage of crystallized water at this temperature for buds was only 0.5±0.11% of the total amount of crystallized water. As the frozen buds were warmed, one main melting peak was identified with an average onset temperature from -5.5 to -6.1°C. It was found that the moisture content of apricot buds and twigs is different and higher in buds; therefore, the measurement of average moisture content of whole single-node segments for cryopreservation of buds is not always correct, because it does not measure the moisture content of the buds themselves. Water crystallization in apricot twig tissues occurs at lower temperatures than for the buds, the percentage of crystallized water is lower for the twigs, and the percentage of strongly supercooled water is also many times greater for apricot twigs than for buds. At moisture contents below 25-30%, the water in apricot buds and twigs is prone to supercool and transitions to a glassy state at low temperatures, but part of this glassy phase is metastable and can crystallize during warming.

Název v anglickém jazyce

Water state of apricot stem cuttings during dehydration

Popis výsledku anglicky

Many cryopreservation protocols require dehydration before freezing to prevent cryodamage associated with water crystallization. The purpose of this study was to evaluate changes in the water state of apricot stem cuttings at different dehydration levels. The water activity and water content of winter-harvested apricot nodal segments of ‘Sophinka’, ‘Candela’, and ‘Leala’ cultivars were not significantly different and were in the range of 0.96-0.97 and 48.2-49.6% (fwb, fresh weight basis), respectively. As apricot dormant bud and twig segments were cooled from 25 to -90°C, a crystallization event occurred at two temperatures, as measured using differential scanning calorimetry. The average onset temperature of the main crystallization peak for the apricot buds was from -7.1 to -8.3°C. The average percentage of crystallized water for buds was 35.2-36.9% fwb and did not significantly differ among cultivars. The second peak of crystallization was recorded at -39.6±1.33°C and the percentage of crystallized water at this temperature for buds was only 0.5±0.11% of the total amount of crystallized water. As the frozen buds were warmed, one main melting peak was identified with an average onset temperature from -5.5 to -6.1°C. It was found that the moisture content of apricot buds and twigs is different and higher in buds; therefore, the measurement of average moisture content of whole single-node segments for cryopreservation of buds is not always correct, because it does not measure the moisture content of the buds themselves. Water crystallization in apricot twig tissues occurs at lower temperatures than for the buds, the percentage of crystallized water is lower for the twigs, and the percentage of strongly supercooled water is also many times greater for apricot twigs than for buds. At moisture contents below 25-30%, the water in apricot buds and twigs is prone to supercool and transitions to a glassy state at low temperatures, but part of this glassy phase is metastable and can crystallize during warming.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

—

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

Název statě ve sborníku

IV International Symposium on Plant Cryopreservation

ISBN

—

ISSN

0567-7572

e-ISSN

—

Počet stran výsledku

9

Strana od-do

11-19

Název nakladatele

International Society for Horticultural Science

Místo vydání

Oslo

Místo konání akce

Oslo

Datum konání akce

12. 6. 2023

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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