Application of CryoBanking for <i>Allium</i> spp., Especially Garlic Shoot Tips by V Cryo-plate Method

Tanaka Daisuke, Sakuma Yoshinori, Yamamoto Shinn-ichi, Niino Takao, Matsumoto Toshikazu

doi:10.2503/hrj.19.189

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ニンニクを主としたネギ属作物のV cryo-plate法によるクライオバンキングへの適用
新技術ニンニクを主としたネギ属作物のV cryo-plate法によるクライオバンキングへの適用
シンギジュツニンニクオヌシトシタネギゾクサクモツノ V cryo-plateホウニヨルクライオバンキングエノテキヨウ

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Abstract

<p>Cryopreservation using the V cryo-plate method was estimated for cryobanking of Allium spp. The regrowth rate of cryopreserved shoot tips was almost 100%, and normal shoots grew without callus formation. A suitable method for garlic was as follows. Shoot tips were precultured for 2 days at 25°C on solidified 1/2MS medium containing 0.3 M sucrose. Osmoprotection treatment was performed in LS solution (2.0 M glycerol + 1.0 M sucrose) for 30 min at 25°C. The dehydration time of shoot tips by PVS2 was 30 min at 25°C. This optimized procedure could be applied to other Allium spp. and high regrowth rates (90–100%) were obtained. As shoot tips attached to the cryo-plate were immersed in liquid nitrogen directly in the V cryo-plate method, the speed of cooling and warming shoot tips is much faster than in vitrification and droplet-vitrification methods, resulting in achieving a high regrowth rate. The V cryo-plate may be applicable for effective cryo-banking of Allium spp.</p>

Journal

Horticultural Research (Japan)

Horticultural Research (Japan) 19 (2), 189-195, 2020

THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE

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