Abstract
The evaluation of frost tolerance in olive shoots in vitro has been successfully accomplished. The behavior of in vitro shoots at freezing temperatures was comparable to that of intact plants. Cold acclimation was found to increase frost tolerance in cv. Moraiolo and the LT50 was about 4 °C lower compared to nonacclimated shoots. Damage in acclimated shoots occurred at −15 °C, whereas control shoots were damaged at −10 °C. Olive shoots were unable to withstand freezing temperatures of −20 °C, even when acclimated. The effects of sucrose were also determined. 6% (w/v) sucrose in the medium conferred the highest frost tolerance in both acclimated and nonacclimated plants.
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Bartolozzi, F., Mencuccini, M. & Fontanazza, G. Enhancement of frost tolerance in olive shoots in vitro by cold acclimation and sucrose increase in the culture medium. Plant Cell, Tissue and Organ Culture 67, 299–302 (2001). https://doi.org/10.1023/A:1012727617105
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DOI: https://doi.org/10.1023/A:1012727617105