Martínez D, Tamés R S, Angeles Revilla M
Unidad de Fisiología Vegetal, Dpto. Biología de Organismos y Sistemas, Universidad de Oviedo, 33005 Oviedo, Spain Fax: +34-85-5104867, , , , , , ES.
Plant Cell Rep. 1999 Nov;19(1):59-63. doi: 10.1007/s002990050710.
A cryopreservation procedure using encapsulation/dehydration was established for shoot-tips obtained from in vitro-grown shoots of hop. After dissection, shoot-tips were encapsulated in medium with alginate and 0.5 M sucrose. Optimal conditions consisted of preculture for 2 days in solid medium with 0.75 M sucrose, or in increasing sucrose concentrations, desiccation for 4 h with silicagel in a flow cabinet (16% water content) followed by rapid freezing and slow thawing. Shoot recovery after freezing 60 min in liquid nitrogen was around 80%. No phenotypical changes were observed in the recovered plants from cryopreserved shoot-tips growing in the field.
建立了一种使用包封/脱水的冷冻保存方法，用于从啤酒花离体培养芽中获取的茎尖。解剖后，将茎尖包封在含有藻酸盐和0.5 M蔗糖的培养基中。最佳条件包括在含有0.75 M蔗糖的固体培养基中预培养2天，或在逐渐增加的蔗糖浓度下预培养，在通风橱中用硅胶干燥4小时（含水量16%），然后快速冷冻和缓慢解冻。在液氮中冷冻60分钟后的茎尖恢复率约为80%。从冷冻保存的茎尖在田间生长的再生植株中未观察到表型变化。
