Cryopreservation of in vitro -grown shoot tips of apple and pear by vitrification
Identifieur interne : 000703 ( Istex/Curation ); précédent : 000702; suivant : 000704Cryopreservation of in vitro -grown shoot tips of apple and pear by vitrification
Auteurs : T. Niino [Japon] ; A. Sakai [Japon] ; H. Yakuwa [Japon] ; K. Nojiri [Japon]Source :
- Plant Cell, Tissue and Organ Culture [ 0167-6857 ] ; 1992-03-01.
Abstract
Abstract: In vitro-grown shoot tips of apples (Malus domestica Borkh. cv. Fuji) were successfully cryopreserved by vitrification. Three-week-old in vitro apple plantlets were cold-hardened at 5°C for 3 weeks. Excised shoot tips from hardened plantlets were precultured on a solidified Murashige & Skoog agar medium (MS) supplemented with 0.7 M sucrose for 1 day at 5°C. Following preculture shoot tips were transferred to a 2 ml plastic cryotube and a highly concentrated cryoprotective solution (designated PVS2) was then added at 25°C. The PVS2 contains (W/V) 30% glycerol, 15% ethylene glycol and 15% dimethylsulfoxide in medium containing 0.4 M sucrose. After dehydration at 25°C for 80 min, the shoot tips were directly plunged into liquid nitrogen. After rapid warming, the shoot tips were expelled into 2 ml of MS medium containing 1.2 M sucrose and then plated on agar MS medium. Direct shoot elongation was observed in approximately 3 weeks. The average rate of shoot formation was about 80%. This vitrification method was successfully applied to five apple species or cultivars and eight pear cultivars. This method appears to be a promising technique for cryopreserving shoot tips from in vitro-grown plantlets of fruit trees.
Url:
DOI: 10.1007/BF00036122
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Nojiri</name><affiliation wicri:level="1"><mods:affiliation>Laboratory of Plant and Tissue Preservation, Department of Genetic Resources II, National Institute of Agrobiological Resources, 6000-1, Tohkamachi, Shinjo, 996, Yamagata, Japan</mods:affiliation><country xml:lang="fr">Japon</country><wicri:regionArea>Laboratory of Plant and Tissue Preservation, Department of Genetic Resources II, National Institute of Agrobiological Resources, 6000-1, Tohkamachi, Shinjo, 996, Yamagata</wicri:regionArea></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:0872996C009040968F150CCA8B10912E9EEDF4C7</idno><date when="1992" year="1992">1992</date><idno type="doi">10.1007/BF00036122</idno><idno type="url">https://api.istex.fr/document/0872996C009040968F150CCA8B10912E9EEDF4C7/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000703</idno><idno type="wicri:Area/Istex/Curation">000703</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Cryopreservation of in vitro -grown shoot tips of apple and pear by vitrification</title><author><name sortKey="Niino, T" sort="Niino, T" uniqKey="Niino T" first="T." last="Niino">T. 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Yakuwa</name><affiliation wicri:level="1"><mods:affiliation>Laboratory of Plant and Tissue Preservation, Department of Genetic Resources II, National Institute of Agrobiological Resources, 6000-1, Tohkamachi, Shinjo, 996, Yamagata, Japan</mods:affiliation><country xml:lang="fr">Japon</country><wicri:regionArea>Laboratory of Plant and Tissue Preservation, Department of Genetic Resources II, National Institute of Agrobiological Resources, 6000-1, Tohkamachi, Shinjo, 996, Yamagata</wicri:regionArea></affiliation></author><author><name sortKey="Nojiri, K" sort="Nojiri, K" uniqKey="Nojiri K" first="K." last="Nojiri">K. Nojiri</name><affiliation wicri:level="1"><mods:affiliation>Laboratory of Plant and Tissue Preservation, Department of Genetic Resources II, National Institute of Agrobiological Resources, 6000-1, Tohkamachi, Shinjo, 996, Yamagata, Japan</mods:affiliation><country xml:lang="fr">Japon</country><wicri:regionArea>Laboratory of Plant and Tissue Preservation, Department of Genetic Resources II, National Institute of Agrobiological Resources, 6000-1, Tohkamachi, Shinjo, 996, Yamagata</wicri:regionArea></affiliation></author></analytic><monogr></monogr><series><title level="j">Plant Cell, Tissue and Organ Culture</title><title level="j" type="sub">An International Journal on Biotechnology of Higher Plants</title><title level="j" type="abbrev">Plant Cell Tiss Organ Cult</title><idno type="ISSN">0167-6857</idno><idno type="eISSN">1573-5044</idno><imprint><publisher>Kluwer Academic Publishers</publisher><pubPlace>Dordrecht</pubPlace><date type="published" when="1992-03-01">1992-03-01</date><biblScope unit="volume">28</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="261">261</biblScope><biblScope unit="page" to="266">266</biblScope></imprint><idno type="ISSN">0167-6857</idno></series><idno type="istex">0872996C009040968F150CCA8B10912E9EEDF4C7</idno><idno type="DOI">10.1007/BF00036122</idno><idno type="ArticleID">BF00036122</idno><idno type="ArticleID">Art5</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0167-6857</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Abstract: In vitro-grown shoot tips of apples (Malus domestica Borkh. cv. Fuji) were successfully cryopreserved by vitrification. Three-week-old in vitro apple plantlets were cold-hardened at 5°C for 3 weeks. Excised shoot tips from hardened plantlets were precultured on a solidified Murashige & Skoog agar medium (MS) supplemented with 0.7 M sucrose for 1 day at 5°C. Following preculture shoot tips were transferred to a 2 ml plastic cryotube and a highly concentrated cryoprotective solution (designated PVS2) was then added at 25°C. The PVS2 contains (W/V) 30% glycerol, 15% ethylene glycol and 15% dimethylsulfoxide in medium containing 0.4 M sucrose. After dehydration at 25°C for 80 min, the shoot tips were directly plunged into liquid nitrogen. After rapid warming, the shoot tips were expelled into 2 ml of MS medium containing 1.2 M sucrose and then plated on agar MS medium. Direct shoot elongation was observed in approximately 3 weeks. The average rate of shoot formation was about 80%. This vitrification method was successfully applied to five apple species or cultivars and eight pear cultivars. This method appears to be a promising technique for cryopreserving shoot tips from in vitro-grown plantlets of fruit trees.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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