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Cryopreservation of Cultured Actinidia deliciosa Calli

Li Jiarui and Guo Yanpin(Department of Horticultural Science, Northwestern Agricultural University,Yangling,Shaanxi,712100)  
Kiwifruit(Actinidia deliciosa)calli occured on MS media after cooling acclimatization were put into cry-opreservation agent composed of 5%DMSO and 10%glucose,by step-freezing with ̄-1℃· min ̄(-1) to 60℃一-75℃ and immersed in liquid nitrogen(LN2).The survival rates of cells had no significant differ-ence during storage inLN2.The calli were thawed in water bath at 35℃一40 ℃ and cultured on MS mediawith 1mg·l ̄(-1)ZT plus 0.05 1mg·1 ̄(-1)2,4 一Din dark,when calli resumed to grow,the samples were movedinto light condition for 15一20 days,they would differentiate meristem and induce shoots on MS media with1mg·1-1ZT
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