Cryopreservation of Fruit-Berry Culture Cuttings

Authors

  • L. V. Gorbunov Institute of Animal Breeding of Ukrainian Academy of Agricultural Sciences, Kharkov
  • T. P. Shiyanova Institute of Plant Production of Ukrainian Academy of Agricultural Sciences, Kharkov

Keywords:

cuttings of fruit-berry cultures, cryopreservation, viability, storage period, humidity, rate of cooling and warming

Abstract

It has been established that temperature, storage period, humidity, rates of cooling and thawing significantly affect viability of frozen-thawed cuttings. The found permissible values of humidity, parameters, providing maximal viability of birch, black currant berry, raspberry, cherry cuttings are 32–40; 40–50; 37–40; 33–45% within the positive range of temperatures and 14–28, 30–40, 23, 37% within the negative range. Decrease of humidity results in plasmolysis, and exceeding does in intracellular crystal-formation. During application of different regimens of drying and cooling with the rate of 0.1°C/hr down to –20°C with further plunging into liquid nitrogen the viability of frozen-thawed cuttings of currant berry and birch made 100%, 88% for raspberry and 57% for cherry.

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Published

2009-11-30

How to Cite

Gorbunov, L. V., & Shiyanova, T. P. (2009). Cryopreservation of Fruit-Berry Culture Cuttings. Problems of Cryobiology and Cryomedicine, 19(3), 338–348. Retrieved from https://journal.cryo.org.ua/index.php/probl-cryobiol-cryomed/article/view/257

Issue

Vol. 19 No. 3 (2009): Problems of Cryobiology

Section

Cryopreservation of Biological Resources

License

Copyright (c) 2020 L. V. Gorbunov, T. P. Shiyanova

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