Cryopreservation of pineapple (Ananas comosus) apices

The encapsulation-dehydration and vitrification techniques were experimente d for freezing apices of pineapple in vitro plantlets. Positive results wer e achieved using vitrification only. Optimal conditions included a 2-d prec ulture of apices on medium supplemented with 0.3M sucrose, loading treatmen t for 25 min in medium with 0.75M sucrose + 1M glycerol and dehydration wit h PVS2 vitrification solution at 0 degrees C for 7 h before rapid freezing in liquid nitrogen. This method resulted in 65, 35 and 25% survival with ap ices of varieties Puerto Rico, Perolera and Smooth Cayenne, respectively. R ecovery of cryopreserved apices took place directly, without transitory cal lus formation.