A COMPARISON OF VITRIFICATION AND DROPLET VITRIFICATION PROCEDURES FOR THE CRYOPRESERVATION OF IN VITRO GROWN BLACK CHOKEBERRY SHOOT TIPS

A droplet vitrification procedure was tested for cryopreservation of shoot tips from in-vitro grown black chokeberry (Aronia melanocarpa Elliot) and compared to a standard vitrification procedure.
The 30 day cold-hardened shoots were excised and precultured for 1 day at 5°C on a solidified MS medium containing 0.3 M sucrose.
Then the shoot tips were treated with loading solution (LS) for 30 min at 25°C and dehydrated by exposure to a plant vitrification solution 2 (PVS2) for 5-65 min at 25°C before immersion into nitrogen slush (-210°C). The survival rates of vitrified shoot tips dehydrated for 15-55 min were 70-80% after 30 days regrowth.
This range of dehydration exposure times giving high survival rates was greater for the droplet vitrification protocol than for the standard vitrification protocol (35-55 min). The droplet vitrification protocol appears to be a promising technique for cryopreservation of plant genetic resources.

I International Symposium on Cryopreservation in Horticultural Species

D. Tanaka, A. Nishiuchi, T. Niino, T. Matsumoto

black chokeberry (Aronia melanocarpa Elliot), cooling rate, cryopreservation, droplet vitrification, vitrification

https://doi.org/10.17660/ActaHortic.2011.908.43