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Cryopreservation of garlic basal plate.

Number: 0071

Author(s) : BOBROVA O., HAMMOND S., GOLOSNA L., BILAVCIK A., FALTUS M., ZÁMECNÍK J.

Summary

The conservation of garlic (Allium sativum) genetic resources is essential for biodiversity preservation and agricultural sustainability. Cryopreservation using vitrification is an effective method to prevent ice crystallization, ensuring long-term storage of vegetative tissues. This study investigates the cryopreservation of garlic basal plate tissues using the droplet vitrification technique with PVS3. Several Czech garlic cultivars were tested, and differential scanning calorimetry was employed to analyze tissue vitrification dynamics. Our results indicate that for 1 × 1 mm basal plate pieces, 45–60 minutes of PVS3 exposure was sufficient for complete vitrification, while 1.5 × 3 mm pieces required at least 90 minutes to prevent crystallization during rewarming. Larger tissues exhibited structural damage due to thermo-mechanical stress. These findings contribute to optimizing cryopreservation strategies for vegetatively propagated crops.

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Pages: 7 p.

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Details

  • Original title: Cryopreservation of garlic basal plate.
  • Record ID : 30033904
  • Languages: English
  • Subject: Environment
  • Source: Cryogenics 2025. Proceedings of the 18th IIR International Conference on Cryogenics, Prague, Czech Republic, 7-11 April 2025.
  • Publication date: 2025/04/07
  • DOI: http://dx.doi.org/10.18462/iir.cryo.2025.0071
  • Document available for consultation in the library of the IIR headquarters only.

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