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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