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

  • Toshikazu Matsumoto
Part of the Biotechnology in Agriculture and Forestry book series (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.

Keywords

Sugar Crystallization Sucrose Glycerol DMSO 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2002

Authors and Affiliations

  • Toshikazu Matsumoto
    • 1
  1. 1.Shimane Agricultural Experiment StationIzumo, ShimaneJapan

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