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Simplified cryopreservation of sweet potato [Ipomoea batatas (L.) Lam.] by optimizing conditions for osmoprotection

  • Cell Biology and Morphogenesis
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Abstract

Shoot tips of sweet potato were successfully cryopreserved using an encapsulation vitrification method. Encapsulated shoot tips were pre-incubated in liquid Murashige-Skoog medium containing 30 g/l sucrose for 24 h, then precultured in sucrose-enriched medium (0.3 M sucrose) for 16 h. Shoot tips were osmoprotected with a mixture of 2 M glycerol and 1.6 M sucrose for 3 h before being dehydrated with a highly concentrated vitrification solution (PVS2) for 1 h at 25°C. The encapsulated and dehydrated shoot tips were transferred to a 2 ml cryotube, suspended in 0.5 ml PVS2, and plunged directly into liquid nitrogen. Rapidly warmed shoot tips developed normal shoots and roots in 21 days without any morphological abnormalities after plating on a recovery medium. High levels (average of about 80%) of shoot formation were obtained for three cultivars of sweet potato. This encapsulation vitrification method appears promising for cryopreservation of sweet potato germplasm.

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Fig. 1a–c.
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Fig. 5a–i.
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Abbreviations

BA :

6-Benzyl aminopurine

DMSO :

Dimethyl sulfoxide

GA 3 :

Gibberellic acid 3

IAA :

Indole-3-acetic acid

LN :

Liquid nitrogen

MS :

Murashige-Skoog medium

NAA :

1-Naphthaleneacetic acid

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Acknowledgement

The authors wish to thank Dr. Kei Shimonishi, Kagoshima Biotechnology Institute for supplying in-vitro-grown sweet potato plants

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Authors and Affiliations

  1. Hokkaido Central Agricultural Experiment Station, 069-1353, Naganuma, Hokkaido, Japan

    D. Hirai

  2. 1-5-23 Azabu-cho, Kita-ku, Sapporo, Hokkaido 001-0045, Japan

    A. Sakai

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  1. D. Hirai
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  2. A. Sakai
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Correspondence to D. Hirai.

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Communicated by G.C. Phillips

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Hirai, D., Sakai, A. Simplified cryopreservation of sweet potato [Ipomoea batatas (L.) Lam.] by optimizing conditions for osmoprotection. Plant Cell Rep 21, 961–966 (2003). https://doi.org/10.1007/s00299-003-0618-5

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  • DOI: https://doi.org/10.1007/s00299-003-0618-5

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