PRESERVATION OF BIOLOGICAL-MATERIALS UNDER DESICCATION

A number of life forms, including seeds, certain nematodes, bacterial and fungal spores, and cysts of certain crustaceans, show an ability t o survive desiccation. The present article reviews the literature avai lable on this subject and critically evaluates the evidence for variou s mechanisms that may be responsible for these phenomena. Specific mec hanisms considered include vitrification (glass formation) by sugars a nd other polyhydroxy compounds that are accumulated by the desiccated structures, specific effects of polyhydroxy compounds on membranes, ef fect of ''compatible solutes'' on conformation of key proteins, as wel l as other biochemical mechanisms. The article presents potential appl ications relevant to food technology and to biotechnology and reviews the research required to materialize more effective use of desiccation in food and biopreservation.