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Cryopreservation of In Vitro Grown Apical Shoot Tips of Wasabia japonica (Wasabi) by Different Procedures

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Cryopreservation of Plant Germplasm II

Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 50))

Abstract

Wasabi, Japanese horseradish (family Cruciferae), is an important crop for Japanese foods such as sushi, sashimi and soba. The roots contain a pungent ingredient (sinigrin). Myrosinase is responsible for the development of the flavor and pungency of wasabi roots (Ohtsuru and Kawatani 1979). Wasabi also contains other useful compounds, such as peroxidase, that is widely used as a label enzyme in clinical diagnosis and immunoassay analysis (Taniguchi et al. 1988). The plant occurs in remote and inaccessible cool mountain springs and streams in Japan. The optimal growth temperature is about 15°C, and the growth is inhibited at high temperatures.

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Authors and Affiliations

  1. Shimane Agricultural Experiment Station, Ashiwata 2440, Izumo, Shimane, 693-0035, Japan

    Toshikazu Matsumoto

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  1. Toshikazu Matsumoto
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Editors and Affiliations

  1. USDA-ARS National Center for Genetic Resources Preservation, 1111 S. Mason St., 80521, Fort Collins, CO, USA

    Leigh E. Towill

  2. New Delhi, India

    Y. P. S. Bajaj

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© 2002 Springer-Verlag Berlin Heidelberg

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Matsumoto, T. (2002). Cryopreservation of In Vitro Grown Apical Shoot Tips of Wasabia japonica (Wasabi) by Different Procedures. In: Towill, L.E., Bajaj, Y.P.S. (eds) Cryopreservation of Plant Germplasm II. Biotechnology in Agriculture and Forestry, vol 50. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-04674-6_13

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  • DOI: https://doi.org/10.1007/978-3-662-04674-6_13

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-07502-5

  • Online ISBN: 978-3-662-04674-6

  • eBook Packages: Springer Book Archive

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