Medium-term storage of apricot shoot tips in vitro by minimal growth method

Apricot (Prunus armeniaca L. cv. 'Helena') shoots grown on a proliferation medium containing 3% sucrose, 0.4 mg.L-1 benzyladenine (BA), and 0.04 mg.L- 1 indolebutyric acid (IBA) and solidified with 0.6% agar were stored at thr ee different temperatures in the dark for up to 24 weeks. All shoots remain ed viable for 24 weeks when stored at 3 degrees C, while at 14 degrees C th e percentage of survival decreased quickly after 12 weeks of storage. At 7 degrees C, percentage of survival started to decline after 18 weeks of stor age. Shoots stored at 3 degrees C had the highest regeneration rates and sh oot lengths following transfer to standard proliferation conditions. This t emperature also had a beneficial effect on shoot proliferation during the f irst 12 to 18 weeks of the experiment.