326 IMBIBITION IN SUGARS AND DEHYDRATION ALLOW STRAWBERRY PLANTLETS TO SURVIVE CRYOPRESERVATION

in HortScience
Authors:
Manfredo J. SeufferheldDepartment of Horticulture, Colorado State University, Fort Collins, CO 80523

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Cecil StushnoffDepartment of Horticulture, Colorado State University, Fort Collins, CO 80523

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Strawberry plantlets, regenerated from leaf disks, were used as a model system to study the effect of high concentrations of sugars and dehydration on survival during cryopreservation. After cold acclimation, plantlets imbibed for 3 days (one day each) in 0.5, 0.7 and 1.2 M sucrose and (1.0M sucrose + 0.2M raffinose) and desiccated to 25 % moisture (fwb) in alginate capsules consistently survived cryopreservation. Differential scanning calorimetry revealed only a very small exotherm between -20C and -28C during freezing; a glass transition at -50C and a small melting event at -10C during warming. Conversely, samples with the lowest survival rate, had a large nucleation exotherm at -30C and a devitrification exotherm between -70 and -40C. We conclude that imbibition with sugars, coupled with desiccation treatments, may be used to manipulate freeze tender tissues of strawberry to permit successful cryopreservation.

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