Vitrification에 의한 감자 신초의 초저온동결보존
Cryopreservation of shoot-tips from in vitro plants of potatoes (solanum tuberosum and S. stenotomum) by Vitrification
초저온동결보존 감자 감자신초;
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This study was conducted to develop the efficient vitrification procedure for cryopreservation of potato shoottips using a cultivar 'Desiree' and a wild type 'STN13' potatoes. The culture duration and the shoot-tip location of in vitro plant had a significant effect on the survival of cryopreserved shoot-tips. The optimal culture duration of donor plants was 7 weeks in 'Desiree' and 5 weeks in 'STN13'. The shoot-tips excised from the middle part of in vitro plant showed higher survival rate compared with those of the upper and lower parts. The size suited to cryopreservation of shoot-tips was about 1~2 mm. The survival rate of cryopreserved shoot-tips was increased by preculturing in two levels of sucrose medium. When the shoot-tips were treated for 8h in liquid MS medium with 0.3 M sucrose and then cultured for 18 h in the medium with 0.7 M sucrose, they showed the highest survival rate, 88.4% in Desiree and 87.7% in STN13. In comparative study with four different vitrification solutions, PVS2 solution was found to be the most effective for the survival of cryopreserved shoot-tips. The survival of shoot-tips after cryopreservation was enhanced by unloading in liquid MS medium with 0.8 M sucrose for 30 min.