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Study of sucrose pretreatment on the survival rate and physiological of different species of yams(Dioscorea batatas) after cryopreservation
本實驗以0.3M或0.75M蔗糖濃度對不同週齡之山藥品種（Dioscorea doryophora Hance、Dioscorea alata L. var. purea（Roxb.）M. Pouch and Dioscorea dioscorea spp.）腋芽進行超低溫冷凍保存之前處理，探討其對山藥超低溫冷凍保存存活率之影響。
This study investigates the effect of 0.3M or 0.75M sucrose concentration pretreatment on the survival rates for different week-old of yam（D. batatas Decne、D. alata L. var. purea（Roxb.）M. Pouch and D. dioscorea spp.）axillary buds after cryopreservation.
All three species of yam are cryopreserved by vitrification protocol, the result show that 0.75M sucrose pretreatment reach to high survival rate（33.3﹪） in 8-weeks-old of D. batatas Decne . The highest survival rate（50﹪）was obtained when 0.3M sucrose pretreatment was supplied to 8-week-old of D. alata L. var. purea（Roxb.）M. Pouch. The same method was applied to D. dioscorea spp. the survival rate（25﹪） was obviously lower than that of D. alata L. var. purea（Roxb.）M. Pouch.
The goal of this study is to examine the effect of the oxidative ability by pretreatment of sucrose in yam explants. The result shows the high sucrose concentration preteatment in these three species induce osmotic potential decreased. On the one hand, the 0.75M sucrose preteatment gets more MDA production than 0.3M in yam shoot tip. At the same time, the antioxidative enzymes, plasma membrane and tonoplast ATPase activities highly correlated with the high survital rate of yam. These results suggest that the antioxidative enzymes is beneficial to eliminate the activated oxygen generated by sucrose pretreatments. The conclusion is that the preteatment with different concentrations of sucrose and with different stages of yam is key factor leading to successful cryopreservation.
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