Three plant species, spinach, juniper and broccoli, were stored in dif
ferent alcohol solutions, and the DNAs were examined to determine chan
ges in the quality and quantity of DNA over time. The smallest changes
in the genomic DNA were found in the samples stored in the lower mol
wt alcohols (100% methanol and 100% and 95% ethanol)and when proteinas
e (Pronase E) was used in the extraction procedure. After 11 months of
storage in ethanol, excellent yields of high mol wt DNA were obtained
, but only when the procedure utilized Pronase E. The use of proteinas
e was found to be essential to obtain DNA from preserved specimens of
spinach and broccoli. This appears to explain the previous reports of
failures to obtain DNA from alcohol-preserved specimens. Vacuum infilt
ration of ethanol resulted in better DNA preservation than passive inf
iltration of ethanol.