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Cultivation of grapevine in conditions in vitro
Faltus, Miloš ; Skala, Ondřej ; Bilavčík, Alois ; Zámečník, Jiří
Grapevine is a traditional crop in the Czech Republic, especially in the South Moravia region. It is a vegetatively propagated crop; hence vineyards are endangered by abiotic and biotic stress influence. The risk of plant damage due to frost and pest influence occurs in the field conditions according to season and locality. Cultivation of grapevine in conditions in vitro eliminates the risk. Higher utilization of the method is limited by sensitivity of some genotype to in vitro conditions. This methodology solves these problems and describes material introduction into in vitro conditions, explants multiplication and slow growth condition establishment. The Ministry of Agriculture of the Czech Republic is the user of this methodology and it will utilize it in the framework of “National Programme on Conservation and Utilization of Plant, Animal and Microbial Genetic Resources for Food and Agriculture”.
Fulltext:  PDF
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Grapevine cryoconservation
Faltus, Miloš ; Kotková, Renata ; Bilavčík, Alois ; Zámečník, Jiří
Storage of grapevine germplasm is endangered by biotic and abiotic stressors in the field conditions, and it is connected with the risk of valuable accession loss. Cryoconservation is a method which eliminates the risk and makes a safe long-term storage of plant germplasm possible. Cryoconservation method is based on storage of plant material at a temperature of liquid nitrogen when all processes are practically stopped but the viability of plant material remains. This methodology describes preparation of plant explants before cryoconservation, apical shoot tip dehydration by cryoprotectants, procedure and principles of long-time plant storage and plant recovery for evaluation of explant survival and regeneration. The Ministry of Agriculture of the Czech Republic is the user of this methodology and it will utilize it in the framework of “National Programme on Conservation and Utilization of Plant, Animal and Microbial Genetic Resources for Food and Agriculture”.
Fulltext: PDF
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