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Polyamines and fatty acids in sucrose precultured banana meristems and correlation with survival rate after cryopreservation.

Author(s) : RAMON M., GEUNS J. M. C., SWENNEN R., et al.

Type of article: Article

Summary

Polyamines and fatty acids were studied in proliferating meristem cultures of 3 banana cultivars with high (Cachaco), medium (Williams Bronze free) and low (Mbwazirume) survival rates after cryopreservation. A 2-week preculture on medium containing 0.4 M sucrose which is essential to obtain survival after cryopreservation resulted in increased polyamine, especially putrescine levels. This increase in putrescine content was positively correlated with the survival rate after simple freezing or after vitrification. The total fatty acid content also increased after a 0.4 M sucrose pretreatment. However, only the ratio of unsaturated/saturated fatty acids correlated positively with the survival rate after cryopreservation. This is the first report showing a correlation of both putrescine increase and level of unsaturation of membrane lipids after sucrose treatment with survival rate after cryopreservation.

Details

  • Original title: Polyamines and fatty acids in sucrose precultured banana meristems and correlation with survival rate after cryopreservation.
  • Record ID : 2003-3031
  • Languages: English
  • Source: CryoLetters - vol. 23 - n. 6
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

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