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Ultra-low temperature preservation method and thawing method of stem segment of mountain grape and thawed stem segment of mountain grape

A technology for ultra-low temperature preservation and mountain grapes, which is applied in the agricultural field and can solve problems such as difficulty exceeding 50%, low survival rate, and no ultra-low temperature preservation.

Active Publication Date: 2019-05-21
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing mountain grape stems basically do not use cryopreservation, or even if cryopreservation is adopted, their survival rate is low, and it is difficult to exceed 50% in most cases.

Method used

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  • Ultra-low temperature preservation method and thawing method of stem segment of mountain grape and thawed stem segment of mountain grape

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Experimental program
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Effect test

Embodiment 1

[0035] This embodiment provides a method for cryopreservation of vine stem sections, a method for thawing vine grape stem sections cryopreserved, and thawed vine grape stem sections after cryopreservation.

[0036] A method for ultra-low temperature preservation of grape stem segments, comprising:

[0037] In January in winter, vine branches with a diameter of 0.6cm to 0.8cm were cut into vine grape stem segments with a length of 8cm, and the number of dormant buds on each stem segment was one. Then the vine stem section is placed in a refrigerator to adjust the temperature to 4° C., so that the vine grape stem section is dried to a temperature of 30%. Then the mountain grape stem section is placed in an aluminum foil bag, and the aluminum foil bag is vacuum sealed.

[0038] Put the aluminum foil bag vacuum bag containing the grape stems into the programmed cooling device at a cooling rate of 0.5 °C / min, and quickly put it into a liquid nitrogen tank for storage after cooling...

Embodiment 2

[0042] This embodiment provides a method for cryopreservation of vine stem sections, a method for thawing vine grape stem sections cryopreserved, and thawed vine grape stem sections after cryopreservation.

[0043] A method for ultra-low temperature preservation of grape stem segments, comprising:

[0044]In winter, in January, vine branches with a diameter of 0.6cm to 0.8cm were cut into vine stem segments with a length of 12cm, and the number of dormant buds on each stem segment was one. Then the vine stem section is placed in the refrigerator to adjust the temperature to 2°C, so that the vine grape stem section is dried to a temperature of 28%. Then the mountain grape stem section is placed in an aluminum foil bag, and the aluminum foil bag is vacuum sealed.

[0045] Put the aluminum foil bag vacuum bag containing the grape stems into a programmed cooling device at a cooling rate of 0.2 °C / min, and quickly put it into a liquid nitrogen tank for storage after cooling down t...

Embodiment 3

[0049] This embodiment provides a method for cryopreservation of vine stem sections, a method for thawing vine grape stem sections cryopreserved, and thawed vine grape stem sections after cryopreservation.

[0050] A method for ultra-low temperature preservation of grape stem segments, comprising:

[0051] In January in winter, vine branches with a diameter of 0.6cm to 0.8cm were cut into vine grape stem segments with a length of 8cm, and the number of dormant buds on each stem segment was one. Then the vine stem section is placed in the refrigerator to adjust the temperature to 5°C, so that the vine grape stem section is dried to a temperature of 32%. Then the mountain grape stem section is placed in an aluminum foil bag, and the aluminum foil bag is vacuum sealed.

[0052] Put the aluminum foil bag vacuum bag containing the grape stems into a programmed cooling device at a cooling rate of 0.6 °C / min, and quickly put it into a liquid nitrogen tank for storage after cooling d...

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Abstract

The invention relates to the field of agricultural technology, and provides an ultra-low temperature preservation method of a stem segment of a mountain grape and a thawing method of the stem segmentof the mountain grape preserved at ultra-low temperature. The ultra-low temperature preservation method of the stem segment of the mountain grape comprises the following steps of placing the stem segment of the mountain grape with dormant buds of 28% - 32% moisture content in a vacuum container, cooling the vacuum container with the stem segment of the mountain grape to -200 - -160 DEG C at a cooling rate of 0.2 - 0.6 DEG C / min, and placing in liquid nitrogen environment for preserve. The cryopreservation time is long and the survival rate is high. The thawing method of the stem segment of the mountain grape preserved at ultra-low temperature comprises the following steps of taking the stem segment of the mountain grape preserved by the above-mentioned preservation method from the liquidnitrogen environment and thawing it naturally at room temperature for 1.5 - 2.5 h, then soaking it in water for 22 - 26 h. The survival rate of the stem segment thawed in this method is high. The above-mentioned thawing method is used to obtain the thawed stem segment of the mountain grape after being preserved at ultra-low temperature. The survival rate of the stem segment of the mountain grapeis high.

Description

technical field [0001] The invention relates to the field of agricultural technology, in particular to a method for ultra-low temperature preservation of grape stem sections, a thawing method and the thawed grape stem sections. Background technique [0002] Vitis amurensis Rupr. is a perennial deciduous vine berry fruit tree of the genus Vitis in the family Vitalae. It originated in Northeast my country, the Far East of Russia, and is also distributed in the Korean Peninsula. Mountain grape varieties basically do not have white rot, black pox and cob brown blight, and downy mildew occurs less or not, and there is no need to spray pesticides to prevent and control diseases. It has become a reality to brew "green mountain wine" with its berries. Because the sugar content (soluble solids) of mountain grape berries can reach 18%-23%, rising from brewing low-grade sweet red mountain wine to brewing high-grade dry red mountain wine has become a reality. With the continuous develo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N3/00A01C1/00
Inventor 孙丹艾军王振兴
Owner JILIN AGRICULTURAL UNIV
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