The effect of amino acids on the viability of cryopreserved rice cells

摘要

The effects of different amino acids on the viability of cryopreserved rice were examined. Application of glutamine or aspartic acid enhanced the viability, whereas glycine was deleterious to the cryopreserved cells. These results suggest that suitable amino acids can be used to obtain a higher survival rate in the cryopreservation of rice cells.