CHEN Qi.Study on Cryopreservation Technology of Potato Stem Tip by Vitrification[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(08):12-17.
马铃薯茎尖玻璃化法超低温保存技术研究
- Title:
- Study on Cryopreservation Technology of Potato Stem Tip by Vitrification
- 文章编号:
- 1002-2767（2014）08-0012-06
- Keywords:
- potato; vitrification; in vitro shoot tips; cryopreservation
- 分类号:
- S532
- 文献标志码:
- A
- 摘要:
- 为构建马铃薯茎尖玻璃化法超低温保存体系，以6个马铃薯品种为试验材料，研究了预培养时间、茎尖大小、玻璃化液、玻璃化液处理时间及恢复培养基对马铃薯存活率和再生率的影响。结果表明：茎尖大小为1 mm左右时，预培养24 h后，于PVS2玻璃化液中浸泡30 min，而后转入MS+0.5 mg.L-1Zeatin+0.10 mg.L-1NAA+1.0 mg.L-1GA3培养基中培养，其成活率和再生率最高。
- Abstract:
- In order to build cryopreservation system of potato stem tip by vitrification solution，taking six potato varieties as test materials，the effect of pre-culture time，size of stem-apex，vitrification solution and its soaking time，recovery medium on survival rate and regeneration rate were studied.The results showed that when the size of stem-apex was 1 mm，survival rate and regeneration rate were the highest with PVS2 vitrification soaking for thirty minutes and then transfer to the medium of MS+0.5 mg.L-1Zeatin+0.10 mg.L-1NAA+1.0 mg.L-1GA3 after pre-culture 24 h.
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备注/Memo
收稿日期：2014-06-13
作者简介：陈琦（1982-），女，黑龙江省绥化市人，学士，研究实习员，从事作物栽培与育种研究。E-mail：68113633@qq.com。