CRYOPRESERVATION OF STRAWBERRY SHOOT TIPS BY ENCAPSULATION-DEHYDRATION

Authors

  • Adela HALMAGYI Institute of Biological Research, 400015 Cluj-Napoca, 48 Republicii St. (RO)
  • C. DELIU University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 3-5 Mănăștur St., 400372 (RO)

DOI:

https://doi.org/10.15835/nbha341260

Keywords:

shoot tip, conservation, dehydration, Fragaria, liquid nitrogen

Abstract

In vitro grown strawberry (Fragaria x ananassa Duch.) shoot tips were successfully cryopreserved using an encapsulation-dehydration procedure. Encapsulated shoot tips were precultured on MS medium supplemented with different sucrose concentrations (0.25, 0.5, 0.75 and 1.0 M) for 24 h and dehydrated (1 to 5 hours) in a sterile laminar air flow prior to direct immersion in liquid nitrogen (-196degree). A maximum of 63% regrowth of cryopreserved shoot tips was obtained following preculture in 0.75 M sucrose solution and 4 h dehydration. Plants produced from control and cryopreserved shoot tips were phenotypically similar.

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Published

2006-08-12

How to Cite

HALMAGYI, A., & DELIU, C. (2006). CRYOPRESERVATION OF STRAWBERRY SHOOT TIPS BY ENCAPSULATION-DEHYDRATION. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 34(1), 28–33. https://doi.org/10.15835/nbha341260

Issue

Vol. 34 (2006)

Section

Research Articles
CITATION
DOI: 10.15835/nbha341260

License

Copyright (c) 2006 Adela HALMAGYI, C. DELIU

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

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