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Fig. 5 | BMC Biotechnology

Fig. 5

From: Influence of oxygen deficiency and the role of specific amino acids in cryopreservation of garlic shoot tips

Fig. 5

Determination of soluble sugars (Glc – Glucose; Fru – Fructose; Suc – Sucrose), amino acids (Total AA – Total amino acid; Ala – Alanine; Glu – Glutamic acid; Ser – Serine; Gly – Glycine) and ammonium (NH4 +) during cryopreservation. Cryo-steps are indicated along the x-axis (F- fresh; P – preculture; D – dehydration; LN – Storage and recovery). Data represent the mean ± SE (n = 5). *p < 0.05. **p < 0.01, ***p < 0.001 using a paired Student’s t test

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