The droplet vitrification method was improved for maneuverability by embedding shoot tips in gelled droplets before osmoprotection. This newly modified cryopreserving method – gelled droplet vitrification – was compared with other PVS2-based cryopreservation methods using
potato shoot tips. Survival rates of each cryogenic procedure held at 25°C were about 40% by cryotube-vitrification procedures (vitrification and encapsulation vitrification methods) and about 70% by PVS2-droplet procedures (droplet vitrification and gelled droplet vitrification methods).
Much higher cooling rates of PVS2-droplet procedures than cryotube-vitrification procedures increased their survival rates. The gelled droplet vitrification method was applied to shoot tips of 26 potato cultivars and six wild potatoes. After a little modifications of the conditions for preculture,
osmoprotection and dehydration, all cultivars and wild potatoes produced high enough survival rates to be of value to genebanks and all surviving shoot tips developed normal shoots within 3 weeks.
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GELLED DROPLET VITRIFICATION;
Document Type: Research Article
July 1, 2011
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CryoLetters is a bimonthly international journal for low temperature sciences, including cryobiology, cryopreservation or vitrification of cells and tissues, chemical and physical aspects of freezing and drying, and studies involving ecology of cold environments, and cold adaptation
The journal publishes original research reports, authoritative reviews, technical developments and commissioned book reviews of studies of the effects produced by low temperatures on a wide variety of scientific and technical processes, or those involving low temperature techniques in the investigation of physical, chemical, biological and ecological problems.