Cryopreservation of shoot tips of Rhodiola sachalinensis A. Bor by encapsulation-vitrification and plantlets regeneration
Shoot tips excised from two resources of Rhodiola sachalinensis A. Bor were cryopreserved by encapsulation-vitrification, and effects of sucrose preculture duration, osmoprotection time during encapsulation and exposure time to PVS<sub>2</sub> on survival rate of cryopreserved shoot tips...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2007-05-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2007.03.0265 |
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| Summary: | Shoot tips excised from two resources of Rhodiola sachalinensis A. Bor were cryopreserved by encapsulation-vitrification, and effects of sucrose preculture duration, osmoprotection time during encapsulation and exposure time to PVS<sub>2</sub> on survival rate of cryopreserved shoot tips of Rhodiola sachalinensis A. Bor were discussed. Excised shoot tips were precultured with increasing sucrose concentrations of 0.3, 0.5, 0.7 and 1.0 mol·L<sup>-1</sup> for 1 day respectively, then transferred to 1 mol·L<sup>-1</sup> sucrose for 4 days, and precultured shoot tips were encapsulated and simultaneously osmoprotected with a loading solution of 2 mol·L<sup>-1</sup> glycerol and 1 mol· L<sup>-1</sup> sucrose for 60 min. Osmoprotected and encapsulated shoot tips were dehydrated with a highly concentrated vitrification solution for 180 to 210 min at 0℃ prior to direct immersion in liquid nitrogen for 48 h. After rapid warming in water for 3 min at 40℃, the shoot tips were rinsed with the modified MS medium containing 1 mol· L<sup>-</sup><sup>1</sup> sucrose for 20 min, and then cultured on the MS medium containing 6-BA 1 mg·L<sup>-1</sup> and NAA 0.1 mg· L<sup>-1</sup> in dark prior to exposure to the light at 22℃. The best survival rate of encapsulation vitrified shoot tips amounted to nearly 100% and no abnormality was observed. |
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| ISSN: | 1008-9209 2097-5155 |