Data on antioxidant activity in grapevine (Vitis vinifera L.) following cryopreservation by vitrification
María Fernanda Lazo-Javalera,
Martín Ernesto Tiznado-Hernández,
Irasema Vargas-Arispuro,
Elisa Valenzuela-Soto,
María del Carmen Rocha-Granados,
Marcos Edel Martínez-Montero,
Marisela Rivera-Domínguez
Affiliations
María Fernanda Lazo-Javalera
Research Center of Food and Development, A.C. Biotechnology and Plant Molecular Biology Laboratory. Food Science Coordination, Carretera a la Victoria Km 0.6, Hermosillo, Sonora 83000, Mexico
Martín Ernesto Tiznado-Hernández
Research Center of Food and Development, A.C. Vegetal Origin Food Technology Coordination, Carretera a la Victoria Km 0.6, Hermosillo, Sonora 83000, Mexico
Irasema Vargas-Arispuro
Research Center of Food and Development, A.C. Biotechnology and Plant Molecular Biology Laboratory. Food Science Coordination, Carretera a la Victoria Km 0.6, Hermosillo, Sonora 83000, Mexico
Elisa Valenzuela-Soto
Research Center of Food and Development, A.C. Biotechnology and Plant Molecular Biology Laboratory. Food Science Coordination, Carretera a la Victoria Km 0.6, Hermosillo, Sonora 83000, Mexico
María del Carmen Rocha-Granados
Plant Molecular Biology Laboratory. Michoacana University de San Nicolás de Hidalgo, Paseo Gral. Lázaro Cárdenas y Berlín S/N, Col. Viveros, C.P. 60170 Uruapan, Michoacán, Mexico
Marcos Edel Martínez-Montero
Bioplants Center, Plant Breeding Laboratory University of Ciego de Avila, Car. a Moron km 9, CP 69450 Ciego de Avila, Cuba
Marisela Rivera-Domínguez
Research Center of Food and Development, A.C. Biotechnology and Plant Molecular Biology Laboratory. Food Science Coordination, Carretera a la Victoria Km 0.6, Hermosillo, Sonora 83000, Mexico
Cryopreservation is used for the long-term conservation of plant genetic resources. This technique very often induces lethal injury or tissue damage. In this study, we measured indicators of viability and cell damage following cryopreservation and vitrification-cryopreservation in Vitis vinifera L. axillary buds cv. “Flame seedless” stored in liquid nitrogen (LN) for: three seconds, one hour, one day, one week and one month; after LN thawed at 38 °C for three minutes. The enzymatic activity of catalase (CAT) and superoxide dismutase (SOD), as well as the amount of malondialdehyde (MDA), total protein and viability were assayed.
