Data on antioxidant activity in grapevine (Vitis vinifera L.) following cryopreservation by vitrification

Publication date: December 2015
Source:Data in Brief, Volume 5
Author(s): María Fernanda Lazo-Javalera, Martín Ernesto Tiznado-Hernández, Irasema Vargas-Arispuro, Elisa Valenzuela-Soto, María del Carmen Rocha-Granados, Marcos Edel Martínez-Montero, Marisela Rivera-Domínguez
Cryopreservation is used for the long-term conservation of plant genetic resources. This technique very often induces lethal injury or tissue damage. In this study, we measured indicators of viability and cell damage following cryopreservation and vitrification-cryopreservation in Vitis vinifera L. axillary buds cv. "Flame seedless" stored in liquid nitrogen (LN) for: three seconds, one hour, one day, one week and one month; after LN thawed at 38°C for three minutes. The enzymatic activity of catalase (CAT) and superoxide dismutase (SOD), as well as the amount of malondialdehyde (MDA), total protein and viability were assayed.



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