scholarly journals Impact of Storage Temperature on Pollen Viability and Germinability of Four Serbian Autochthon Apple Cultivars

2021 ◽  
Vol 12 ◽  
Author(s):  
Dušica Ćalić ◽  
Jelena Milojević ◽  
Maja Belić ◽  
Rade Miletić ◽  
Snežana Zdravković-Korać
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Pollen Viability ◽  
Storage Period ◽  
Pollen Storage ◽  
Apple Cultivars ◽  
Pollen Longevity ◽  
Fresh Pollen ◽  
Storage Temperatures

Globalization has drastically reduced the number of autochthon apple cultivars in the Serbian market and most of them have nearly disappeared; however, some of these cultivars, such as Petrovača, Budimka, Kolačara Pozna, and Kožara, have extraordinary quality, good pomological characteristics, and pest and disease resistance. The present study was conducted to develop a protocol for the storage of pollen for further use in the conservation and breeding of these cultivars. Viability and germination of the mature pollen were tested in vitro, at four storage temperatures (20, 4, −20, and −80°C), right after harvest or 1, 2, 3, 4, 5, and 6 months after storage. Differences in fresh pollen viability and germination between cultivars were statistically significant and ranged from 60 to 88% and 59 to 98%, respectively. Fresh pollen of cv. Budimka showed the highest viability and germination in comparison with other cultivars, especially cv. Kožara. Pollen viability and germination decreased over the storage period, and it was the lowest after 6 months of storage at room temperature in all tested cultivars. Storage at 4°C prolonged the pollen viability and germinability of 1–5 fold, depending on the cultivar and treatment duration; however, the pollen longevity of all cultivars was significantly extended when stored at −20 or −80°C. After 6 months, pollen of cv. Budimka stored at −20 and −80°C showed 14–15 fold higher germination rates in relation to pollen storage at room temperature for the same period. The results of the present study suggest that the pollen of these apple cultivars could be efficiently maintained at −20°C and could be further used for breeding purposes, e.g., for crossings between cultivars that flower at different times of the year.

scholarly journals Storage and Viability Testing of Protea Pollen

1996 ◽  
Vol 121 (5) ◽  
pp. 804-809 ◽  
Author(s):  
I. David van der Walt ◽  
Gail M. Littlejohn
Keyword(s):  
Storage Temperature ◽  
Pollen Viability ◽  
Germination Percentage ◽  
Long Term Storage ◽  
Fresh Pollen ◽  
The Relationship ◽  
Term Storage ◽  
Storage Temperatures

The influence of storage temperature and humidity on pollen viability was studied in four Protea species. Pollen was stored at a range of temperatures and relative humidities for up to 1 year and tested for ability to germinate in vitro. Pollen of P. repens (L.) L. `Sneyd', P. eximia (Salisb. ex Knight) Fourcade `Fiery Duchess' and P. magnifica Link. clone T 84 07 05 stored at -196 °C and -14 to -18 °C retained a germination percentage as high as that of fresh pollen regardless of humidity. Humidity control became increasingly important at storage temperatures above 0 °C. The study showed that long-term storage of Protea pollen is not feasible at temperatures above 0 °C. The relationship between germinability and fluorochromasia (FCR) was studied during storage of `Sneyd' pollen. The correlations between FCR and germinability were found to be low and nonsignificant. Fifteen-month-old cryopreserved `Sneyd' pollen functioned in fertilization and seed set as effectively as fresh pollen.

scholarly journals (234) Aesculus Pollen Viability and Longevity under Frozen Storage

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1020C-1020
Author(s):  
Ann M. Chanon ◽  
Pablo S. Jourdan ◽  
Joseph C. Scheerens
Keyword(s):  
Pollen Germination ◽  
Pollen Viability ◽  
Frozen Storage ◽  
Storage Period ◽  
Germination Percentage ◽  
Pollen Storage ◽  
Growing Seasons ◽  
Wide Range ◽  
Fresh Pollen

The genus Aesculus (buckeyes and/or horsechestnuts) is composed of 13 species and a number of interspecific hybrids. Pollen from 11 genotypes from five Aesculus species and the hybrid Aesculus ×carnea were used to develop an in-vitro germination test to evaluate pollen viability under various storage treatments. This test was optimized using samples of both fresh pollen and pollen that had been stored up to 1 year. The most effective medium contained 20% sucrose, 100 mg·L-1 H2BO3, 150 mg·L-1 Ca(NO3)2, and 1% agar. The highest germination percentage was observed at 15 °C across all storage treatments. Fresh pollen germinated in excess of 80% over a wide range of germination temperatures. Based on this, all specimens studied would be good pollen parents. The differences in pollen germination between storage at -20 and -80 °C were nonsignificant, but the duration of the storage period was highly significant. At 3 months, viability remained above 60% for four of the six species/hybrid tested. However, at 12 months, all pollen tested dropped below the threshold for good fruit set based on in-vitro pollen germination. Based on these observations, short-term pollen storage may permit crosses between parents with temporally separate flowering phenologies. However, conventional storage procedures are inadequate to maintain pollen collected from a male parent for crosses in subsequent growing seasons.

scholarly journals Low Temperature Storage and in vitro Pollen Germination of Selected Spring Wheat Accessions

2017 ◽  
Vol 9 (9) ◽  
pp. 1
Author(s):  
Bahram Baninasab ◽  
Mirko Tabori ◽  
Junjie Yu ◽  
Yuxue Zhang ◽  
Xuelian Wang ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Pollen Germination ◽  
Pollen Viability ◽  
Triticum Aestivum L ◽  
In Vitro Pollen Germination ◽  
Low Temperature Storage ◽  
Fresh Pollen ◽  
Storage Temperatures ◽  
Temperature Storage

The study was conducted to evaluate in vitro pollen germination of 50 spring wheat (Triticum aestivum L.) accessions at three storage temperatures (23 °C, 5 °C, and -20 °C). Germination of the mature pollen was measured right after harvest (0 time), and 24, 48, and 72 h after storage (HAS). Differences in fresh pollen germination between accessions were significant and ranged from 21.15% to 1.09%. Pollen germination was the lowest at 24 h at room temperature. The pollens of 24 wheat accessions (AAC Scotia, AW636, AW725, AW780, AW804, AW822, AW823, Brookfield, BRS Pardela, ECSW05, ECSW38, ECSW48, ECSW49, ECSW69, Hoffman, Kleos, Major, Nass, 12NQW-237, 12NQW-413, 12NQW-414, 12NQW-436, 12NQW-754, and 12BW0374) were viable after 24 h when they were stored at 5 °C. Sub-zero temperature did not prolong pollen viability.

scholarly journals Effect of Pollen Genotype, Temperature and Period of Storage on In Vitro Germinability and In Vivo Seed Set in Chrysanthemum—Preliminary Study

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2395
Author(s):  
Natalia Miler ◽  
Anita Wozny
Keyword(s):  
Seed Set ◽  
Pollen Viability ◽  
Chrysanthemum Morifolium ◽  
Pollen Storage ◽  
Cross Breeding ◽  
Pollen Donor ◽  
Pollen Germinability ◽  
Fresh Pollen

Among many challenges in chrysanthemum cross-breeding, the access to viable pollen for hybridization of cultivars distant in location and different in flowering time is required. Low pollen viability along with incompatibility are mainly responsible for low seed set in modern chrysanthemum cultivars. The aim of the study was to test various temperatures and periods of pollen storage of Chrysanthemum × morifolium in order to elaborate the method of chrysanthemum pollen preservation for cross-breeding purposes. In the first experiment, in vitro pollen germination of four cultivars was investigated following storage at 20 °C, 4 °C, −20 °C, and −80 °C, for one, four, and eight weeks. The second experiment focused on in vivo seed set after one week pollen treatment with 20 °C, 4 °C, −20 °C, and −80 °C (three pollen donor cultivars tested). Pollen in vitro germinability, as well as seed set efficiency, was generally low and cultivar dependent. Independent of the period of storage, stored pollen germinability was lower (5.30–6.63%) than fresh pollen (8.15%). Incubation of pollen in −80 °C significantly increased pollen germinability (9.80%), as well as seed set efficiency in comparison to control (19.28% and 10.21%, respectively) provided the cultivars are compatible. Among cultivars, the highest germinability of pollen was found in ‘Brda’ and ‘Donna’ (8.2% and 8.23%, respectively), while ‘Bydgoszczanka’ showed the lowest germinability (2.97%). There were also pollen genotype dependent effects in in vivo seed set efficiency, which was highest in ’Brda’ (17.57%) and much lower in ‘Jutrzenka’ and ‘Polka’ (1.34% and 0.39%, respectively), which contributed to the incompatibility of crossed cultivars rather than pollen viability.

scholarly journals Three-year-old Pecan Pollen Retains Fertility

1990 ◽  
Vol 115 (3) ◽  
pp. 359-363 ◽  
Author(s):  
I.E. Yates ◽  
Darrell Sparks
Keyword(s):  
Fruit Set ◽  
Pollen Viability ◽  
Storage Conditions ◽  
Reliable Indicator ◽  
In Vitro Germination ◽  
Carya Illinoensis ◽  
Pollen Storage ◽  
Fresh Pollen

Stored pollen from pecan [Carya illinoensis (Wangenh.) C. Koch] was analyzed for in vitro germination, fertilization efficiency, final fruit set, and characteristics of mature fruits. We demonstrate pecan pollen can be stored for several years and set fruit. Pollen stored for 1, 2, and 3 years at -80C and 1 year at -196C retained the capacity for fertilization. Pollen stored at -196C was more viable than pollen stored at -80C, with no significant correlation between length of storage at -80C, as judged by fruit abortions during the second drop. Final fruit set was not affected by pollen storage conditions, except for pollen collected in a season of drought. Fruit set is a more reliable indicator of pollen viability than in vitro germination. With two minor exceptions, fruits produced with stored pollen were similar to those developing after pollination with fresh pollen.

scholarly journals Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

2019 ◽  
Vol 17 (3) ◽  
pp. 417-423
Author(s):  
Md Ismail Hossain ◽  
Fatema Hoque Shikha ◽  
Nurun Naher
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Bacterial Load ◽  
Frozen Storage ◽  
Storage Period ◽  
Quality Parameters ◽  
Fish Food ◽  
Pangasianodon Hypophthalmus ◽  
Storage Temperatures

Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

Storage of Human Blood Platelets

1974 ◽  
Vol 32 (02/03) ◽  
pp. 405-416 ◽  
Author(s):  
M. R Hardeman ◽  
Carina J L. Heynens
Keyword(s):  
Storage Temperature ◽  
Platelet Rich Plasma ◽  
Blood Platelets ◽  
Storage Period ◽  
Serotonin Uptake ◽  
Hypotonic Shock ◽  
Glycolytic Intermediates

SummaryStorage experiments were performed at 4°, 25° and 37° C with platelet-rich plasma under sterile conditions. In some experiments also the effect of storing platelets at 4° C in whole blood was investigated.Before, during and after three days of storage, the platelets were tested at 37° C for their serotonin uptake and response to hypotonic shock. In addition some glycolytic intermediates were determined.A fair correlation was noticed between the serotonin uptake and hypotonic shock experiments. Both parameters were best maintained at 25° C. Also platelet counting, performed after the storage period, indicated 25° C as the best storage temperature. Determination of glycolytic intermediates did not justify any conclusion regarding the optimal storage temperature. Of the various anticoagulants studied, ACD and heparin gave the best results as to the serotonin uptake and hypotonic shock response, either with fresh or stored platelets. The use of EDTA resulted in the lowest activity, especially after storage.The results of these storage experiments in vitro, correspond well with those in vivo reported in the literature.

scholarly journals COMPARISON OF PRESERVATIVES EFFICACY OF BENZALKONIUM CHLORIDE, THIMEROSAL AND BENZYL ALCOHOL IN EYE DROP PRODUCTS CONTAINING CHLORAMPHENICOL

2020 ◽  
pp. 100-105
Author(s):  
SRI AGUNG FITRI KUSUMA ◽  
MARLINE ABDASSAH ◽  
FITASARY MARYATI
Keyword(s):  
Benzyl Alcohol ◽  
Benzalkonium Chloride ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Diffusion Method ◽  
Eye Drops ◽  
Inhibition Zones ◽  
In Vitro Stability

Objective: The aim of this study was to compare the preservative efficacy of benzalkonium chloride, thimerosal and benzyl alcohol in eye drops formulation containing chloramphenicol as the active agents for producing the sterile and effective eye drops.Methods: The efficacy of preservatives was assayed by evaluating the physical appearance, pH stability, sterility and the antibacterial effectivity of the formulated eye drops. Each of 0.5% chloramphenicol was formulated with different preservatives of benzalkonium chloride, thimerosal and benzyl alcohol at its recommended concentration, 0.01%; 0.01% and 1%, respectively. The in vitro stability was examined periodically for the eye drops formulation stored at room temperature during the 28-day period. The effectiveness of the antibacterial effect of chloramphenicol in eye drops was assayed by using the agar diffusion method against Escherichia coli and evaluated for the diameter of inhibition zones. Result: The clarity of the eye drops formula produced clear solutions. The eye drops formula exhibited relatively stabile on pH. All the formulated eye drops were sterile during the storage time. The appropriate of the sterilization method was thought to contribute to the sterility of eye drops which did not contain preservatives. In addition, it was assumed that the pre-reaction of chloramphenicol in inhibiting the contaminants in the eye drop may occur during the storage time. This hypothesis was confirmed by the inhibitory diameter stability produced by the eye drop formulas containing preservatives compared to that of not. The decrease in inhibition diameter occurred during the storage period (28 d) of each formula was as follows: F0 (51.58%), F1 (35.76%), F2 (31.86%), and F3 (35.35%). The best stability based on the antibacterial activity of the chloramphenicol eye drops was produced by F2 which used 0.01% thimerosal as its preservative. The differences in inhibition diameter were significantly influenced by the presence and the type of preservatives. Conclusion: 0.01% thimerosal indicated the best improvement on the efficacy of 0.5% chloramphenicol eye drop.

Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

1984 ◽  
Vol 47 (4) ◽  
pp. 260-262 ◽  
Author(s):  
B. W. BERRY ◽  
K. F. LEDDY ◽  
C. A. ROTHENBERG
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Developed Countries ◽  
Slow Surface ◽  
Plate Counts ◽  
Survival And Growth ◽  
High Storage ◽  
Storage Temperatures

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at −1°C. The other livers were kept in frozen storage (−29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at −1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.

Effect of storage temperature and shaking rate on pH and blood-gas results for two quality-control products.

1988 ◽  
Vol 34 (9) ◽  
pp. 1910-1912 ◽  
Author(s):  
K W Ryder ◽  
S J Jay ◽  
M R Glick ◽  
J R Woods
Keyword(s):  
Quality Control ◽  
Room Temperature ◽  
Storage Temperature ◽  
Control Program ◽  
Blood Gas ◽  
Quality Control Program ◽  
Storage Temperatures

Abstract Directions for pre-analytical handling of ampules of two commercially available aqueous quality-control products (contrlL and G.A.S.) contain vague instructions such as "store at room temperature" and "shake vigorously" before analysis. We examined the effect of different storage temperatures (25, 31, and 38 degrees C) and shaking rate (one, two, and four shakes per second) on pH and blood-gas results. For both products, increasing the storage temperature significantly decreased pO2 results, the magnitude of the bias being greatest for those solutions with the highest O2 tensions. However, increasing the shaking rate partly offset this bias. Increasing storage temperature also decreased results for pCO2 and increased results for pH for both manufacturers' ampules with the highest CO2 tensions, and this bias was not offset by increasing the shaking rate. We conclude that both storage temperature and shaking rate must be precisely defined and carefully monitored before these products are used in a quality-control program.

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