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Cryopreservation of potato shoot tips by encapsulationdehydration

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Summary

Potato shoot tips excised from 2-week-old in vitro nodal cuttings were cryopreserved after encapsulation in alginate beads. Encapsulated shoot tips were first precultured in sucroseenriched media, dried over silica gel, and rapidly cooled in liquid nitrogen. After slow rewarming in air at room temperature, alginate beads were transferred to solid culture medium for shoot tip recovery. After cooling in liquid nitrogen, shoot yield depended on preculture duration, sucrose concentration and water content of beads. Survival rates above 60% were obtained for each cultivar tested.

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Abbreviations

BA:

6-benzylaminopurine

GA3 :

gibberellic acid

LN:

liquid nitrogen

NAA:

naphthaleneacetic acid

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Authors and Affiliations

  1. Laboratoire de Cryobiologie Végétale, Université P. et M. Curie, 12 rue Cuvier, 75230, Paris cedex 05

    S. Bouafia, N. Jelti, A. Blanc & J. Dereuddre

  2. Germicopa, Kerguivarch, 29119, Chateauneuf du Faou

    G. Lairy & E. Bonnel

Authors
  1. S. Bouafia
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  2. N. Jelti
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  3. G. Lairy
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  4. A. Blanc
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  5. E. Bonnel
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  6. J. Dereuddre
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Bouafia, S., Jelti, N., Lairy, G. et al. Cryopreservation of potato shoot tips by encapsulationdehydration. Potato Res 39, 69–78 (1996). https://doi.org/10.1007/BF02358208

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