Changes in sugar content and fatty acid composition of in vitro sugar beet shoots after cold acclimation: influence on survival after cryopreservation

To cryopreserve sugar beet shoot tips using an encapsulation-dehydration technique, cold hardening of in vitro plants was needed to obtain high survival rates after freezing. Cold acclimation not only enhanced dehydration and freezing tolerance, but also induced several changes in sugar beet shoots....

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Bibliographic Details
Published in:Plant growth regulation 1999-07, Vol.28 (3), p.157-163
Main Authors: Vandenbussche, B, Leuridan, S, Verdoodt, V, Gysemberg, M, Proft, M. de
Format: Article
Language:English
Subjects:
acclimation
Acclimatization
Agronomy. Soil science and plant productions
benzyladenine
Beta vulgaris
Biological and medical sciences
cell membranes
chemical constituents of plants
Cold
Cold acclimation
Cold tolerance
Cryopreservation
Dehydration
Fatty acid composition
Fatty acids
Fish
Freezing
Fructose
Fundamental and applied biological sciences. Psychology
Generalities. Genetics. Plant material
Genetic resources, diversity
Genetics and breeding of economic plants
Glucose
Lipids
mortality
Plant material
quantitative analysis
shoot tip culture
Shoots
Sucrose
Sugar
Survival
tissue culture
tolerance
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Summary:To cryopreserve sugar beet shoot tips using an encapsulation-dehydration technique, cold hardening of in vitro plants was needed to obtain high survival rates after freezing. Cold acclimation not only enhanced dehydration and freezing tolerance, but also induced several changes in sugar beet shoots. Plants contained greater amounts of sucrose, D-glucose and D-fructose and the fatty acid composition of lipids changed. Furthermore, the unsaturation level of membrane lipids, estimated by the (C(18:2) + C(18:1)/C(16:0) ratio, increased after cold hardening. These changes were correlated with better survival rates after cryopreservation.
ISSN:0167-6903
1573-5087
DOI:10.1023/A:1006262827160