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ISSN 2410-776X (Online)
ISSN 2410-7751 (Print)


"Biotechnologia Acta" V. 12, No. 5, 2019
P. 85-95, Bibliography. 25, English
Universal Decimal Classification: 635.076:57.043


  L. V. Gorbunov1, I. V. Petrov2, O. V. Zviahintseva1

1 Chair of Biotechnology, Biophysics and Analytical Chemistry, National Technical University "Kharkiv Polytechnical Institute", Ukraine
2 Institute for Problems of Cryobiology and Cryomedicine of the National Academy of Sciences of Ukraine, Kharkiv

A mathematical model that simplifies the determination of optimal parameters ensuring the maximum viability of frozen-thawed fruit and berry cuttings was developed. Values of the minimum amount of intracellular water η1min, which minimizes the plasmolysis probability, and η2min, which minimizes the probability  of intracellular ice formation, were determined with due account for the bioobject heterogeneity.

Free water amounts Δη, forming ice crystals inside the cell during cryopreservation of different of fruit and berry varieties, were calculated. The optimal conditions for cutting dehydration (temperature Ti and incubation time t2, minimum amount of intracellular water ηmin) ensuring the maximum viability after drying and low-temperature adaptation to cryopreservation were selected. The individual features of the viability of frozen-thawed cuttings of different species were quantitatively reflected in the free water index Δη. The maximum viability of frozen-thawed birch and blackcurrant cuttings was achieved, when intracellular water was in the bound, vitrified state Δη = 0. The calculated Δη>0 for cuttings of different varieties of apple- and pear-trees as well as of raspberry-bushes leads to a decrease in the viability, and it is impossible to obtain viable plum, apricot or grape specimens after low-temperature cryopreservation with no bound water ηс at all.

Key words: mathematical model, cryopreservation, fruit and berry cuttings, viability.

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2018