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Cryoconservation d'ail (Allium sativum L.) en utilisant la solution 2 de vitrification des plantes.

Cryopreservation of garlic (Allium sativum L.) using plant vitrification solution 2.

Auteurs : VOLK G. M., MANESS N., ROTINDO K.

Type d'article : Article

Résumé

Most cryopreservation procedures are optimized using a small number of germplasm accessions. The authors classified the garlic (Allium sativum L.) accessions that were selected for their studies based on genotype as identified using amplified fragment length polymorphism markers. Although recovery was variable, shoots regenerated from a broad range of the accessions after cryo-exposure. Garlic shoot tips were excised from cloves, surface sterilized, and placed on media at 5 °C for 2 days prior to cryopreservation. Shoot tips were then treated with sucrose-glycerol for 20 minutes, plant vitrification solution 2 (PVS2; 15% w/v ethylene glycol, 15% w/v DMSO, 30% w/v glycerol, 13.7% w/v sucrose) at 0 °C, and then plunged on foils into liquid nitrogen slush. Explants were recovered in 1.2 M sucrose for 20 minutes and then plated onto Gamborg's B5 medium containing alpha-naphthaleneacetic acid and 6-(gamma gamma-dimethylallylamino purine). The results demonstrate that genotypically diverse accessions of garlic can be successfully cryopreserved.

Détails

  • Titre original : Cryopreservation of garlic (Allium sativum L.) using plant vitrification solution 2.
  • Identifiant de la fiche : 2005-0294
  • Langues : Anglais
  • Source : CryoLetters - vol. 25 - n. 3
  • Date d'édition : 05/2004

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