Cryopreservation of alginate-coated in vitro-grown apices of apple, pear and sweet cherry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25271121%3A_____%2F19%3AN0000094" target="_blank" >RIV/25271121:_____/19:N0000094 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.17660/ActaHortic.2019.1234.23" target="_blank" >http://dx.doi.org/10.17660/ActaHortic.2019.1234.23</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17660/ActaHortic.2019.1234.23" target="_blank" >10.17660/ActaHortic.2019.1234.23</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Cryopreservation of alginate-coated in vitro-grown apices of apple, pear and sweet cherry

Popis výsledku v původním jazyce

In vitro shoot tips of 3 temperate fruit crops (apple, pear, sweet cherry) encapsulated in sodium alginate were successfully cryopreserved using 2 different methods based on vitrification or two-step freezing. Initial shoot tip cultures were cold-hardened for 4 weeks in 4 °C. Explants (3 mm) aseptically dissected from cold hardened in vitro cultures were cold treated in MS medium supplemented with 2.0 M sucrose and 100 mg ∙ L-1 vitamine C for 48 h at 4 °C. After encapsulation in alginate gel, embedded shoot tips were dehydrated by exposure to a sterile air flow for a period of 8 hours. Three cooling procedures were used: rapid cooling by direct immersion of cryotube with embedded shoot tips in liquid nitrogen (vitrification) and two variants of two-step freezing by progressive cooling (0.5 to 10.0 °C/min) before immersion in liquid nitrogen. Thawing was performed by placing the cryovials in a 40 °C water bath for approximately 1 minute. Survival was defined as the percentage of the total number of shoot tips that showed a green colour after post culture according to evaluation scale. Average survival rate amounted to 91.3 % in the case of two-step freezing by progressive cooling. Encapsulated shoot tips immersed directly to liquid nitrogen (vitrification) were also cryopreserved successfully (on average 71.9 % survival). Encapsulation dehydration method using alginate beads appears promising for the cryopreservation of rosaceous fruit species.

Název v anglickém jazyce

Cryopreservation of alginate-coated in vitro-grown apices of apple, pear and sweet cherry

Popis výsledku anglicky

In vitro shoot tips of 3 temperate fruit crops (apple, pear, sweet cherry) encapsulated in sodium alginate were successfully cryopreserved using 2 different methods based on vitrification or two-step freezing. Initial shoot tip cultures were cold-hardened for 4 weeks in 4 °C. Explants (3 mm) aseptically dissected from cold hardened in vitro cultures were cold treated in MS medium supplemented with 2.0 M sucrose and 100 mg ∙ L-1 vitamine C for 48 h at 4 °C. After encapsulation in alginate gel, embedded shoot tips were dehydrated by exposure to a sterile air flow for a period of 8 hours. Three cooling procedures were used: rapid cooling by direct immersion of cryotube with embedded shoot tips in liquid nitrogen (vitrification) and two variants of two-step freezing by progressive cooling (0.5 to 10.0 °C/min) before immersion in liquid nitrogen. Thawing was performed by placing the cryovials in a 40 °C water bath for approximately 1 minute. Survival was defined as the percentage of the total number of shoot tips that showed a green colour after post culture according to evaluation scale. Average survival rate amounted to 91.3 % in the case of two-step freezing by progressive cooling. Encapsulated shoot tips immersed directly to liquid nitrogen (vitrification) were also cryopreserved successfully (on average 71.9 % survival). Encapsulation dehydration method using alginate beads appears promising for the cryopreservation of rosaceous fruit species.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/project/LO1608" target="_blank" >LO1608: Výzkumné ovocnářské centrum</a><br>

Návaznosti

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

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název statě ve sborníku

Acta Horticulturae

ISBN

9789462612310

ISSN

—

e-ISSN

—

Počet stran výsledku

5

Strana od-do

175-179

Název nakladatele

ISHS

Místo vydání

Leuven

Místo konání akce

Bangkok; Thailand

Datum konání akce

26. 3. 2018

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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