Summary
Shoot tips of mulberry winter buds were successfully cryopreserved following several preparative methods: slow prefreezing from 0 to -20 deg C in 5 deg C steps at daily intervals is more effective than 10 deg C steps at enhancing shoot tip survival after cryopreservation; excised shoot tips dehydrated to 19% expressed about 80% shoot regeneration after liquid nitrogen treatment; shoot tips trapped into alginate-coated beads containing 0.5 M sucrose were precultured on a medium supplemented with 1.0 M sucrose and then dehydrated up to about 22 to 25% (FW) followed by a plunge in LN. Approximately 70% shoot formation was achieved. Relative merits of each method are discussed.
Details
- Original title: Cryopreservation of dried shoot tips of mulberry winter buds and subsequent plant regeneration.
- Record ID : 1993-0260
- Languages: English
- Source: Cryo-Letters - vol. 13 - n. 1
- Publication date: 1992/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Seeds and plants
- Keywords: Edible berry; Cryoprotectant; Cryobiology; Bud; Blackberry; Treatment; Shoot; Cryopreservation
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Cryopreservation of in vitro-grown shoot tips o...
- Author(s) : NIINO T., SAKAI A., ENOMOTO S., MAGOSI J., KATO S.
- Date : 1992/09
- Languages : English
- Source: Cryo-Letters - vol. 13 - n. 5
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INFLUENCE OF DAYS OF CULTURE ON CRYOPROTECTANT-...
- Author(s) : MCADAMS S., RATNASABAPATHI D., SMITH R. A.
- Date : 1991/06
- Languages : English
- Source: Cryobiology - vol. 28 - n. 3
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Cryopreservation of axillary buds of a Eucalypt...
- Author(s) : BLAKESLEY D., KIERNAN R. J.
- Date : 2001/01
- Languages : English
- Source: CryoLetters - vol. 22 - n. 1
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A novel preculturing for enhancing the survival...
- Author(s) : MATSUMOTO T., SAKAI A., NAKO Y.
- Date : 1998/01
- Languages : English
- Source: Cryo-Letters - vol. 19 - n. 1
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Effect of various parameters on the survival of...
- Author(s) : HELLIOT B., BOUCAUD M. T. de
- Date : 1997/05
- Languages : English
- Source: Cryo-Letters - vol. 18 - n. 3
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