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  • 1990-1994  (4)
  • vitrification  (3)
  • Asparagus  (1)
  • 1
    ISSN: 1432-203X
    Keywords: cryopreservation ; apical meristems ; vitrification ; wasabi (Wasabia japonica)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary In vitro-grown apical meristems of wasabi (Wasabia japonica Matsumura) were successfully cryopreserved by vitrification. Excised apical meristems precultured on solidified M S medium containing 0.3M sucrose at 20°C for 1 day were loaded with a mixture of 2M glycerol and 0.4M sucrose for 20 min at 25°C. Cryoprotected meristems were then sufficiently dehydrated with a highly concentrated vitrification solution (designated PVS2) for 10 min at 25°C prior to a plunge into liquid nitrogen. After rapid warming, the meristems were expelled into 2 ml of 1.2M sucrose for 20 min and then plated on solidified culture medium. Successfully vitrified and warmed meristems remained green after plating, resumed growth within 3 days, and directly developed shoots within two weeks. The average rate of normal shoot formation amounted to about 80 to 90% in the cryopreserved meristems. This method was successfully applied to three other cultivars of wasabi. This vitrification procedure promises to become a routine method for cryopreserving meristems of wasabi.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1432-203X
    Keywords: Cryopreservation ; Vitrification ; Asparagus ; In vitro ; cultured bud clusters
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary A culture line of asparagus forming green bulbous structures consisting of numerous multiple bud clusters designated “bud clusters” was induced from a meristem culture of asparagus (Asparagus officinalis L.cv. Hiroshimagreen, 2n=30). Small cubic segments (2 mm3) cut from bud clusters were cryopreserved using three different cryogenic protocols. Only vitrification produced very high levels of shoot formation after cooling to −196°C. Segments were treated with a vitrification solution (PVS2) at 25°C for 45 min or at 0°C for 120 min prior to a direct plunge into liquid nitrogen. After rapid warming, the segments were expelled into Murashige and Skoog medium containing 1.2 M sucrose for 10 min and then plated on agar shoot outgrowth medium. The average rate of shoot formation of vitrified segments producing normal shoots was near 90% without any preculture and/or cold-acclimation treatment. Revived segments resumed growth within 3 days and developed about three shoots per segment. In vitro-cultured bud clusters appear promising as material for cryopreserving asparagus germplasm.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Plant cell, tissue and organ culture 28 (1992), S. 261-266 
    ISSN: 1573-5044
    Keywords: apple ; cryopreservation ; fruit trees ; Malus ; pear ; Pyrus ; shoot tips ; vitrification
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract In vitro-grown shoot tips of apples (Malus domestica Borkh. cv. Fuji) were successfully cryopreserved by vitrification. Three-week-old in vitro apple plantlets were cold-hardened at 5°C for 3 weeks. Excised shoot tips from hardened plantlets were precultured on a solidified Murashige & Skoog agar medium (MS) supplemented with 0.7 M sucrose for 1 day at 5°C. Following preculture shoot tips were transferred to a 2 ml plastic cryotube and a highly concentrated cryoprotective solution (designated PVS2) was then added at 25°C. The PVS2 contains (W/V) 30% glycerol, 15% ethylene glycol and 15% dimethylsulfoxide in medium containing 0.4 M sucrose. After dehydration at 25°C for 80 min, the shoot tips were directly plunged into liquid nitrogen. After rapid warming, the shoot tips were expelled into 2 ml of MS medium containing 1.2 M sucrose and then plated on agar MS medium. Direct shoot elongation was observed in approximately 3 weeks. The average rate of shoot formation was about 80%. This vitrification method was successfully applied to five apple species or cultivars and eight pear cultivars. This method appears to be a promising technique for cryopreserving shoot tips from in vitro-grown plantlets of fruit trees.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1573-5060
    Keywords: cryopreservation ; meristemoid ; Trifolium repens ; vitrification ; white clover
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary A callus line of white clover capable of forming numerous meristemoids (meristematic cell masses) has been selected and subcultured on agar B5 medium containing 0.5 mg/l 2,4-D and 0.5 mg/l kinetin for three years. The meristematic callus was successfully cryopreserved by vitrification and subsequently regenerated plants. Preculturing callus in liquid B5 medium containing 0.6 M sorbitol at 25°C for 16 hr was essential to the process. Precultured samples (50 mg) were transferred to a 1.8 ml plastic cryotube and then 1 ml of a highly concentrated cryoprotective solution (designated PVS2) was added and mixed. After treatment with PVS2 at 25°C for 7 min or 0°C for 20 min, the sample was directly plunged into LN. After rapid warming, PVS2 was drained from the cryotubes and replaced twice with liquid B5 medium containing 1.2 M sucrose. Samples were transferred onto filter disc over agar B5 medium. Some surviving cells in the cryopreserved meristematic callus proliferated and produced new meristemoids. After 30 days the meristematic callus was transferred onto hormone-free MS agar medium. The meristemoids developed directly into shoots and spontaneously formed roots. Plant regeneration efficiency expressed as a percent of control amounted to about 90%. This vitrification method appears promising as a routine method for cryopreserving meristematic callus of white clover.
    Type of Medium: Electronic Resource
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