Cryopreservation of grape (Vitis vinifera L.) using encapsulation-dehydration technique

Abstract

This investigation was carried out to optimize a protocol for cryogenic storage of grape variety "Black Matrouh" using Encapsulation-Dehydration technique. Shoot tip explants were encapsulated in Na-alginate, precultured on medium with increasing sucrose concentrations for 4 days at 5ºC under dark, dehydrated for 0, 2, 4, 5 and 6h under laminar flow, then immersed into liquid nitrogen for 1h. After thawing, they were post-cultured on recovery medium for one month. Results of this study showed that the optimal dehydration time for encapsulated shoot tip explants before immersion in LN was 5 to 6 h with moisture content ranging from 20.31 to 18.39% as the survival percentage ranged from 26.67 to 33.33%, respectively.