Biobanking of vegetable genetic resources by in vitro conservation and cryopreservation

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dc.authoridEli Aylin Özüdoğru / 0000-0002-5871-0617en_US
dc.authorscopusidElif Aylin Özüdoğru / 8677777800
dc.authorwosidElif Aylin Özüdoğru / AAP-8117-2020
dc.contributor.authorRuta, Claudia
dc.contributor.authorLambardi, Maurizio
dc.contributor.authorÖzüdoğru, Elif Aylin
dc.date.accessioned2020-10-02T07:46:23Z
dc.date.available2020-10-02T07:46:23Z
dc.date.issued2020en_US
dc.departmentİstinye Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Moleküler Biyoloji ve Genetik Bölümüen_US
dc.description.abstractToday, application of in vitro culture by means of slow growth storage of shoot cultures and cryopreservation of organs, tissues and cells in liquid nitrogen presents a remarkable strategic tool to support medium- and long-term conservation of plant genetic resources. Over the last 30 years, considerable progresses have been made in the development of both methods that are currently considered as ex situ conservation strategies, complementary to traditional seed banks and in-field clonal collections. Efficient protocols were developed for the conservation of a large number of crops, including strategically-important vegetables, such as garlic, artichoke, asparagus, cassava, Jerusalem artichoke, mint, potato, sweet potato, chicory, taro, thyme and yam. As a consequence, more than 45,000 accessions of vegetable crops are maintained in 22 genetic resources conservation centers (biobanks), located in 16 countries and 6 continents (Europe, Asia, Africa, Oceania, North and South America). Approximately 4/5 of these accessions are maintained in vitro by means of slow growth storage of shoot cultures, but cryopreservation is also constantly growing, with almost 8300 vegetable accessions being stored in liquid nitrogen at ? 196 °C.en_US
dc.identifier.citationRuta, C., Lambardi, M., & Ozudogru, E. A. (2020). Biobanking of vegetable genetic resources by in vitro conservation and cryopreservation. Biodiversity and Conservation, 1-38.en_US
dc.identifier.doi10.1007/s10531-020-02051-0en_US
dc.identifier.issn0960-3115en_US
dc.identifier.scopus2-s2.0-85091531844en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1007/s10531-020-02051-0
dc.identifier.urihttps://hdl.handle.net/20.500.12713/1125
dc.identifier.wosWOS:000572697900001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzüdoğru, Elif Aylin
dc.language.isoenen_US
dc.publisherSpringer Science+Business Media B.V.en_US
dc.relation.ispartofBiodiversity and Conservationen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiobanksen_US
dc.subjectCryobanksen_US
dc.subjectCryopreservationen_US
dc.subjectIn Vitro Banksen_US
dc.subjectSlow Growth Storageen_US
dc.titleBiobanking of vegetable genetic resources by in vitro conservation and cryopreservationen_US
dc.typeReview Articleen_US

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