Determination of glassy state by cryo-SEM and DSC in cryopreservation of mint shoot tips by encapsulation–dehydration
Cryopreservation of mint shoot tips grown in vitro (Mentha 9 piperita) was performed after encap- sulation in alginate beads. Encapsulated shoot tips were first precultured in sucrose enriched medium (0.75 M) and then dried under a sterile air flow (0-6 h). After cooling in liquid nitrogen and warmi...
Guardado en:
| Autores principales: | , , |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2014
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| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/145975 |
| Aporte de: |
| id |
I19-R120-10915-145975 |
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| record_format |
dspace |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Química Intracellular ice formation Glass transition Cooling rate Viability Calorimetry |
| spellingShingle |
Química Intracellular ice formation Glass transition Cooling rate Viability Calorimetry Schneider Teixeira, Aline González Benito, M. Elena Molina García, Antonio D. Determination of glassy state by cryo-SEM and DSC in cryopreservation of mint shoot tips by encapsulation–dehydration |
| topic_facet |
Química Intracellular ice formation Glass transition Cooling rate Viability Calorimetry |
| description |
Cryopreservation of mint shoot tips grown in vitro (Mentha 9 piperita) was performed after encap- sulation in alginate beads. Encapsulated shoot tips were first precultured in sucrose enriched medium (0.75 M) and then dried under a sterile air flow (0-6 h). After cooling in liquid nitrogen and warming in a warm water bath, alginate beads were transferred to solid culture medium for 4 weeks. The effect of dehydration time of the encapsu- lated shoots was evaluated for water content, cooling and warming rates, ice crystal formation and cellular vitrifica- tion, by using low temperature scanning electron micros- copy and differential scanning calorimetry. Viability of the recovered material showed a close relation between the dehydration time, cooling and warming rates, ice formation avoidance and tissue vitrification. At short drying periods (up to 3 h), ice crystals were formed and the viability was low or absent. After longer drying periods (5 and 6 h), both beads and specimens became vitrified. |
| format |
Articulo Articulo |
| author |
Schneider Teixeira, Aline González Benito, M. Elena Molina García, Antonio D. |
| author_facet |
Schneider Teixeira, Aline González Benito, M. Elena Molina García, Antonio D. |
| author_sort |
Schneider Teixeira, Aline |
| title |
Determination of glassy state by cryo-SEM and DSC in cryopreservation of mint shoot tips by encapsulation–dehydration |
| title_short |
Determination of glassy state by cryo-SEM and DSC in cryopreservation of mint shoot tips by encapsulation–dehydration |
| title_full |
Determination of glassy state by cryo-SEM and DSC in cryopreservation of mint shoot tips by encapsulation–dehydration |
| title_fullStr |
Determination of glassy state by cryo-SEM and DSC in cryopreservation of mint shoot tips by encapsulation–dehydration |
| title_full_unstemmed |
Determination of glassy state by cryo-SEM and DSC in cryopreservation of mint shoot tips by encapsulation–dehydration |
| title_sort |
determination of glassy state by cryo-sem and dsc in cryopreservation of mint shoot tips by encapsulation–dehydration |
| publishDate |
2014 |
| url |
http://sedici.unlp.edu.ar/handle/10915/145975 |
| work_keys_str_mv |
AT schneiderteixeiraaline determinationofglassystatebycryosemanddscincryopreservationofmintshoottipsbyencapsulationdehydration AT gonzalezbenitomelena determinationofglassystatebycryosemanddscincryopreservationofmintshoottipsbyencapsulationdehydration AT molinagarciaantoniod determinationofglassystatebycryosemanddscincryopreservationofmintshoottipsbyencapsulationdehydration |
| bdutipo_str |
Repositorios |
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1764820460361482243 |