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首页> 中文期刊> 《农业科学学报：英文版》 >Cell Ultrastructure of Kiwifruit (Actinidia chinensis) Shoot Tips During Cryopreservation

Cell Ultrastructure of Kiwifruit (Actinidia chinensis) Shoot Tips During Cryopreservation

         
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摘要

The changes in the cell ultrastructure of in vitro cultured shoot tips from dwarf genotype of kiwifruit (Actinidia chinensis Ganmi 5) during cryopreservation were investigated. Shoot tips were preserved in liquid nitrogen using vitrification, and the cell ultrastructure was examined using transmission electron microscopy (TEM). The regular ultrastructure of the cell wall, cell membrane and nucleus of shoot tips could be damaged during the freezing and thawing associated with preservation using liquid nitrogen. The cell plasmolysis was increased and freezing tolerance was improved after preculturing and dehydrating in a preservation and vitrification solution (PVS2 ) (30% glycerol (Gly) + 15% ethylene glycol (EG) + 15% dimethylsulfoxide (DMSO) + 0.4 mol L-1 sucrose). The structure of some cells with low degree of injury and reversible damage was similar to that of the control and they could undergo normal cell division and differentiation. Besides, they could recover automatically and regenerate after their reculture.

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