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dc.contributor.authorWang, Min-Rui
dc.contributor.authorZhang, Zhibo
dc.contributor.authorHaugslien, Sissel
dc.contributor.authorSivertsen, Astrid
dc.contributor.authorRasmussen, Morten
dc.contributor.authorWang, Qiaochun
dc.contributor.authorBlystad, Dag-Ragnar
dc.date.accessioned2019-12-05T11:17:09Z
dc.date.available2019-12-05T11:17:09Z
dc.date.created2019-07-04T14:52:24Z
dc.date.issued2019
dc.identifier.citationActa Horticulturae. 2019, 1234 241-248.nb_NO
dc.identifier.issn0567-7572
dc.identifier.urihttp://hdl.handle.net/11250/2631937
dc.description.abstractShallot (Allium cepa var. aggregatum) is an important vegetable crop belonging to the genus Allium. The present study attempted to develop an efficient droplet-vitrification cryopreservation method for shallot ‘10603’ shoot tips. In vitro stock shoots were maintained on Murashige and Skoog (1962) medium (MS) supplemented with 30 g L-1 sucrose, 0.5 mg L-1 BAP, 0.1 mg L-1 NAA and 8 g L-1 agar (pH=5.8). Shoot tips (2.0-3.0 mm in length) were excised from 4-week-old stock shoots and stepwise precultured with increased sucrose concentrations from 0.3 to 0.5 M, each concentration for 1 day. The precultured shoot tips were then loaded for 20 min with a solution composed of 2 M glycerol and 0.5 M sucrose, before exposure to PVS3 for 3 h at room temperature. Dehydrated shoot tips were transferred onto aluminum foils (2×0.8 cm), prior to direct immersion into liquid nitrogen (LN) for cryostorage. For thawing, frozen aluminum foils were moved from LN and immediately transferred into unloading solution composed of liquid MS containing 1.2 M sucrose. After incubation at room temperature for 20 min, shoot tips were post-cultured on solidified MS medium containing 0.3 M sucrose for 2 days and then transferred onto a recovery medium for shoot regrowth. With this procedure, 94% shoot tips survived, and 58% shoot tips regenerated into shoots following cryopreservation.nb_NO
dc.description.abstractCryopreservation of shallot (Allium cepa var. aggregatum) shoot tips by droplet-vitrificationnb_NO
dc.language.isoengnb_NO
dc.subjectCryopreservationnb_NO
dc.subjectShallotnb_NO
dc.subjectDroplet-Vitrificationnb_NO
dc.subjectShoot tipsnb_NO
dc.titleCryopreservation of shallot (Allium cepa var. aggregatum) shoot tips by droplet-vitrificationnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.subject.nsiVDP::Landbruks- og Fiskerifag: 900nb_NO
dc.source.pagenumber241-248nb_NO
dc.source.volume1234nb_NO
dc.source.journalActa Horticulturaenb_NO
dc.identifier.doi10.17660/ActaHortic.2019.1234.32
dc.identifier.cristin1710182
dc.relation.projectNorges forskningsråd: 255032nb_NO
cristin.unitcode7677,3,0,0
cristin.unitcode7677,5,0,0
cristin.unitnameDivisjon for bioteknologi og plantehelse
cristin.unitnameDivisjon for kart og statistikk
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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