Cryopreservation of black chokeberry in vitro shoot apices

In vitro shoot apices of black chokeberry (Aronia melanocarpa Elliott) were successfully cryopreserved utilizing three methods, namely vitrification, encapsulation-vitrification and encapsulation-dehydration. Encapsulation-dehydration and encapsulation-vitrification, however, seem preferable to vitrification, since the highest respective survival levels of apices (71.1 +/- 2.2 percent and 77.8 +/- 4.4 percent) by both methods were higher than that (60.0 +/- 3.9 percent) by vitrification. In encapsulation-dehydration, the highest survival was achieved when the moisture content of beads was reduced to 19 percent by drying with silica gel for 6 h. In the present study, it was shown that adding 1.0 M glycerol to beads and loading solution during encapsulation-dehydration resulted in high survival (91.7 - 95.0 percent) regardless of lines and polyploids of black chokeberry.