Thermal analysis of grapevine shoot tips during dehydration and vitrification

Authors

  • M. Faltus Crop Research Institute, Drnovska 507, Praha 6, CZ161 06, Czech Republic
  • A. Bilavčík Crop Research Institute, Prague, Czech Republic
  • J. Zámečník Crop Research Institute, Prague, Czech Republic

Keywords:

cryoprotectants, dehydration, DSC, plant vitrification solution, Vitis

Abstract

The wider use of cryopreservation methods for conservation of plant genetic resources is limited by a sensitivity of different genotypes to specific procedures. Thermal analysis can improve routine use of these methods, by means of determination of melting point and proportion of freezable water after dehydration at each step of the cryoprotocol. Changes in these characteristics during explants dehydration were compared with changes in their viability in three grapevine varieties ('Blussard modry', 'Portugal modry' and 'Kerner'). The highest sensitivity to dehydration was found in the variety 'Kerner'. The proportion of freezable water during dehydration was affected mostly by cryoprotective solutions and partly by genotype. Tested protocol could allow using the cryopreservation procedure for preservation of grapevine variety with different sensitivity to dehydration. It was demonstrated that thermal analysis was a useful tool to validate cryoprotective solutions used for grapevine cryoconservation.

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Published

2015-08-17

Issue

Vol. 54 (2015): Vitis (Special Issue)

Section

Article

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