Cryopreservation of apices of in vitro plantlets of almond (Prunus dulcis Mill.)

被引：0

作者：

Shatnawi, MA

Engelmann, F

Frattarelli, A

Damiano, C

机构：

[1] Jordan Univ Sci & Technol, Biotechnol Sect, Plant Tissue Culture Lab, Ctr Agr Res & Prod, Irbid, Jordan

[2] Ist Sperimentale Frutticoltura, I-00040 Rome, Italy

[3] IPGRI, I-00145 Rome, Italy

来源：

CRYO-LETTERS | 1999年 / 20卷 / 01期

关键词：

almond; apices; cryopreservation; encapsulation-dehydration; Prunus dulcis Mill; vitrification;

D O I：

暂无

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Apices of in vitro plantlets of almond rootstock M51 were cryopreserved using the vitrification and encapsulation-dehydration techniques. With vitrification, limited survival only (up to 10%) was achieved with apices which had been sampled on mother-plants cold-hardened at 5 degrees C for 5 weeks and treated with the PVS2 vitrification solution for 120-180 min at O degrees C before freezing. The highest survival rates (50-62%) were achieved using encapsulation-dehydration. Optimal conditions included pregrowth of encapsulated apices for 1 to 3 d in liquid medium with 0.75M sucrose, desiccation of beads to 19-20.3% moisture content (fresh weight basis) followed by direct immersion in liquid nitrogen. Comparable survival rates were obtained with apices of the almond cultivars Ferragnes using encapsulation-dehydration.

引用

页码：13 / 20

页数：8

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