2019
DOI: 10.17660/actahortic.2019.1234.34
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Development of effective cryopreservation protocols using aluminium cryo-plates for mulberry

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Cited by 6 publications
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“…We therefore applied the alginate gel with 2 M of glycerol and 0.4 M of sucrose, lowered than the 2 M of glycerol and 0.8 M of sucrose of the subsequent preculture/loading step, for attaching shoot tips on foils. In developing the V cryo-plate protocol for cryopreservation of mint and mulberry, Yamamoto et al ( 2012) and Tanaka et al (2019) showed respectively that the regrowth level was not affected with the addition of sucrose (at 0.4 M) in alginate gel. The present study did not optimize the solutes of the alginate gel, as it may have quite limited in uence on the regrowth of cryopreserved shoot tips, as suggested by Yamamoto et al ( 2012) and Tanaka et al (2019).…”
Section: Discussionmentioning
confidence: 99%
“…We therefore applied the alginate gel with 2 M of glycerol and 0.4 M of sucrose, lowered than the 2 M of glycerol and 0.8 M of sucrose of the subsequent preculture/loading step, for attaching shoot tips on foils. In developing the V cryo-plate protocol for cryopreservation of mint and mulberry, Yamamoto et al ( 2012) and Tanaka et al (2019) showed respectively that the regrowth level was not affected with the addition of sucrose (at 0.4 M) in alginate gel. The present study did not optimize the solutes of the alginate gel, as it may have quite limited in uence on the regrowth of cryopreserved shoot tips, as suggested by Yamamoto et al ( 2012) and Tanaka et al (2019).…”
Section: Discussionmentioning
confidence: 99%