Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK634.1:581
Issue:2 (24)
Download PDF375 Kbyte
Analysis of the effectiveness of cryopreservation methods on indicators viability of fruit after cryopreservation
Annotation
The results showthe possibility of cryopreservation genoplazmy of plants on an example cuttings and kidneys of several fruit grown in different eco-geographical regions of Russia. Applying the methods of cryopreservation It is necessary to consider the nature and extent of influence of freez factors, as well as the initial state bioobject. It is necessary to select different culture media and modes of cryopreservation For certain crops and sorts in the work with cryoprotectants during freezing kidney. It should be noted that after saving cuttings and kidney grafts in nitrogen vapor, viable plants were produced after inoculation on mature trees, and the development of cryopreservation methods of stone and pome will preserve valuable genotypes and sorts for further use in scientific and economic purposes. Analyzing the survival rate of cuttings cherries after cryopreservation It should be noted that the viability of cherries grafts was at 87 ± 6,2% and 83 ± 7,0%, at the cherries within 60 and 70 ± 9,1 ± 8,5%, that also more than half. Miracle Cherry is cherry sort which has an increased viability among of the studied varieties (87 ± 6,2).
Keywords
Постоянный URL
Articles in current issue
- Using of videocomputer technique for research of morphometric parameters of fish. Part 2. Development of software of videocomputer device
- Influence of milk fat substitute on the biological value and shelf life of processed cheese product
- The methodology for determining the activity of malting barley germination
- The influence of sugar syrup, honey and cereals on the rheological properties of yogurt
- Study the noise characteristics of universal kitchen machine
- Research of process of a dealkogolization spirtovannykh of juice in the rotor film device
- Effect ofcontrolled atmosphereon thephysiological andbiochemical processesand indicators of quality apples atrefrigeration storage
- Formulation of frozen apple dessert in order to resource saving in the production of frozen apples
- Application of sodium ascorbate in the food industry and the comparative characteristic of two ways of its manufacture
- Biotechnology regulation methods of functional and technological properties of minced systems
- Feature radiological characteristics culinary products from fish obtained by method convection
- Improving the process of reception of liquid for smoking with the application of ultrasound in order to intensify the absorption and coagulation processes
- Performance evaluation of thermal raw peanut
- Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 2)
- Rational determination accuracy ofthe foodstuffsthermal and physical characteristicsin the calculationof cold treatment
- About influence of some parameters of work of the milling cutter of soft ice cream on its productivity
- Manufacturabilities new ekstrudirovannogo product
- Experimental stand feeder to assess the impact of ultrasonic oscillations on the expiry of cereals
- Determination of the effective concentration of betulin input into the formulation of cooked sausages in brightness
- Technological evaluation of the production of candied carrots, beets and pumpkins
- Physicochemical properties and thermothysical characteristics of common nettle leaves’ extracts
- Methods of determining the dynamics of the temperature field a two-layer product of spherical form during the freezing