Literature DB >> 20309508

Cryopreservation of Fraser photinia (Photinia x fraseri Dress.) via vitrification-based one-step freezing techniques.

Y O Tokatli1, H Akdemir.   

Abstract

An efficient vitrification-based cryopreservation procedure was developed for Fraser photinia shoot apices by assessing the influences of various vitrification solutions (PVS1, PVS2, PVS3 and VSL) and different vitrification methods (cryovial vitrification, droplet vitrification and droplet freezing) on shoot regrowth. Moreover, influences of cold-hardening period (0 to 8 weeks), preculture medium (with sucrose and proline) and regrowth medium (QL plus 4.4, 8.8 and 17.6 micromolar BA) were also evaluated. Among the different procedures tested, best shoot regrowth (40.3 percent) was achieved by using a droplet vitrification technique in which cold-hardened and precultured shoot apices were vitrified for 120 min at 0 degree C in droplets, rapidly cooled, thawed and then cultured on 17.6 micromolar BA-containing QL medium. Overall results indicated the importance of not only the composition of vitrification solution, and preculture and regrowth media, but also the application of an appropriate vitrification technique to achieve optimum recovery post-cryopreservation.

Entities:  

Mesh:

Substances:

Year:  2010        PMID: 20309508

Source DB:  PubMed          Journal:  Cryo Letters        ISSN: 0143-2044            Impact factor:   1.066


  2 in total

1.  Improved cryopreservation of oil palm (Elaeis guineensis Jacq.) polyembryoids using droplet vitrification approach and assessment of genetic fidelity.

Authors:  Saikat Gantait; Uma Rani Sinniah; Periasamy Suranthran; Sharrmila Rengeswari Palanyandy; Sreeramanan Subramaniam
Journal:  Protoplasma       Date:  2014-06-04       Impact factor: 3.356

Review 2.  Vitrification Solutions for Plant Cryopreservation: Modification and Properties.

Authors:  Jiri Zamecnik; Milos Faltus; Alois Bilavcik
Journal:  Plants (Basel)       Date:  2021-11-29
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.