Record Details

Cryopreservation of in vitro grown shoots of Ginger(Zingiber officinale Rose.)

DSpice at Indian Institute of Spices Research

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Field Value
 
Creator YAMUNA, G
SUMATHI, V
GEETHA, S P
PRAVEEN, K
SWAPNA, N
NIRMAL BABU, K
 
Date 2011-12-18T20:49:01Z
2011-12-18T20:49:01Z
2007
 
Identifier CryoLetters 28(4): 241-252 (2007)
http://hdl.handle.net/123456789/778
 
Description An efficient cryopreservation technique for in vitro grown shoots of ginger (Zingiber
nlJicinale Rosc) was developed based on encapsulation dehydration, encapsulation
vitrification and vitrification procedures. Pregrowth and serial preculture were needed to obtain the best regrowth for all techniques. The vitrification procedure resulted in higher regrowth (80%) when compared to encapsulation vitrification (66%) and encapsulation dehydration (41 %). In the vitri fication procedure shoots were: precultured in liquid Murashige-Skoog medium containing 0.3 M sucrose for 3 days; cryoprotected with a mixture of 5% DMSO and 5% glycerol for 20 min at room temperature: osmoprotected with a mixture of 2 M glycerol and OA M sucrose for 20 min at 25°C; before being dehydrated with a highly concentrated vitrification solution (PVS2) for 40 min at 25°C The dehydrated shoots were transferred to 2 ml cryotubes, suspended in I ml PVS2 and plunged directly into liquid nitrogen. In all the three cryopreservation procedures tested, shoots grew from cryopreserved
shoot tips without intermediary callus formation. The genetic stability of cryopreserved ginger shoot huds were confirmed using ISSR and RAPD profiling.
 
Format 4619496 bytes
application/pdf
 
Language en
 
Publisher Royal Veterinary College,. London, UK
 
Subject conservation
cryopreservation
dehydration
encapsulation
genetic stahility
germplasm
ginger
ISSR
vitrification
 
Title Cryopreservation of in vitro grown shoots of Ginger(Zingiber officinale Rose.)
 
Type Article