| 崇明香酥芋茎尖培养和快速繁殖的研究 |
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| 引用本文： | 唐东梅,杜红梅,周佩雯,黄丹枫.崇明香酥芋茎尖培养和快速繁殖的研究[J].上海交通大学学报(农业科学版),2008,26(5):499-503. |
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| 作者姓名： | 唐东梅 杜红梅 周佩雯 黄丹枫 |
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| 作者单位： | 上海交通大学,农业与生物学院,上海,200240 |
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| 基金项目： | 国家高技术研究发展计划(863计划)
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上海市蔬菜学重点学科基金
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| 摘 要： | 以崇明香酥芋为材料，研究消毒方式、茎尖直径、外植体接种时期、琼脂浓度、无机盐含量和活性炭浓度对芋茎尖分化和增殖的影响。结果表明：用饱和漂白粉溶液处理25min显著降低茎尖褐变率，而提高茎尖的分化率；芋茎尖直径0．3—0，5mm的分化率为51．7％；芋茎尖诱导的最佳时间为3～4月，茎尖分化率达64．4％；5．0g·L^-1的琼脂浓度茎尖的分化和试管苗的增殖显著高于其他处理；不同无机盐浓度显著影响茎尖褐变率，以1／2MS的茎尖分化率为最高；5．0g ·L^-1。的活性炭显著降低茎尖的褐变率，缩短转绿的时间并提高茎尖的分化率。
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| 关 键 词： | 芋 茎尖培养 琼脂 活性炭 |
Studies on the Meristem-tip Culture and Intermediate Propagation of Taro |
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| TANG Dong-mei DU Hong-mei ZHOU Pei-wen HUANG Dan-feng.Studies on the Meristem-tip Culture and Intermediate Propagation of Taro[J].Journal of Shanghai Jiaotong University (Agricultural Science),2008,26(5):499-503. |
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| Authors: | TANG Dong-mei DU Hong-mei ZHOU Pei-wen HUANG Dan-feng |
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| Institution: | TANG Dong-mei DU Hong-mei ZHOU Pei-wen HUANG Dan-feng (School of Agriculture , Biology,Shanghai Jiaotong University,Shanghai 200240,China) |
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| Abstract: | Meristem-tip culture and intermediate propagation of Colocasia esculenta Schott cv. ＇Xiang-su-yu＇ were studied in this paper. The results showed that browning variability of meristem-tip was reduced and differentiation rate was raised by saturate chemick treatment for 25 min. The length of meristem-tip from 0.3 to 0.5 mm was suitable for growing. The fitting time for culturing was three to four months.Agar concentration at 5.0 g·L^-1 was best for inducing differentiation of meristem-tip and promoting multiplication of test-tube plantlet. At the same time, MS medium could promote multiplication of meristem-tip. Activated carbon concentration at 5.0 g· L^-1 could degrade browning variability and shorten greening time and promote differentiation rate significantly. |
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| Keywords: | Taro (Colocasia esculenta Schott) meristem-tip culture agar activated carbon |
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