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Analysis of factors of cryogenic injury in the genus hypericum and their genetic causes and effects.

Author(s) : PETIJOVÁ L.

Type of monograph: Doctoral thesis

Summary

Nowadays, cryopreservation is considered as an efficient tool for long-term storage of biological material in an unaltered state. However, the establishment of different protocols for number of species requires profound study of fundamental aspects of cryopreservation. The fact that many members of genus Hypericum produce unique secondary metabolites or belong to the endemic or even rare species makes this genus a hot candidate for cryobanking. The main goal of this work was to study some genetic and physiological aspects of cryopreservation in the genus Hypericum. Postcryogenic regeneration ability of 10 studied Hypericum members corresponded to a large degree with their freezing tolerance, area of distribution, production of hypericin and the level of cryogenic damage of leaf tissues. We attempted to reveal some key factors affecting the extent of cryogenic injury and thus recovery rate of Hypericum spp. after cryopreservation. We identified three factors, which were interpreted as “hypericin biosynthetic capacity”, “physiological status” and “genetic background”. These factors, especially genetic background and physiological state, played an important role in the recovery of 10 H. perforatum genotypes, as well. Besides the significant genotypic variation we recorded certain changes in the shoot tip anatomy as a consequence of interaction between preculture agent abscisic acid and cytokinin present in the medium during long-term culture. These changes contributed to the impaired regeneration ability of cryopreserved explants.

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Pages: 93

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  • Original title: Analysis of factors of cryogenic injury in the genus hypericum and their genetic causes and effects.
  • Record ID : 30018520
  • Languages: English
  • Publication: Pavol Jozef Šafárik University in Kosice, Faculty of Science - Slovak (republic)/Slovak (republic)
  • Publication date: 2015

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