| 红树莓海尔特兹初代培养中防止外植体褐化的研究 |
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| 引用本文： | 崔雪艳,董敬超.红树莓海尔特兹初代培养中防止外植体褐化的研究[J].现代农业科技,2011(22):123-124. |
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| 作者姓名： | 崔雪艳 董敬超 |
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| 作者单位： | 辽宁省风沙地改良利用研究所,辽宁阜新,123000 |
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| 摘 要： | 以红树莓海尔特兹(Heritage)的健壮新梢为材料,研究了不同外植体类型、0.1%HgCl2溶液消毒时间、6-BA浓度、防褐化剂、暗培养时间对组织培养中外植体褐化的影响,探讨防止初代培养中外植体褐化的最佳方法。结果表明:以带芽茎段为外植体,用0.1%HgCl2灭菌处理300 s,在MS+6-BA 0.50～0.75 mg/L+NAA 0.1 mg/L+GA 0.2 mg/L培养基中,添加1.5 g/L VC,暗处理5 d,对防止外植体褐化效果最佳。
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| 关 键 词： | 红树莓 海尔特兹 初代培养 外植体 褐化 |
Research on Preventing Explant of Red Raspberry Heritage from Browning in Primary Culture |
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| Authors: | CUI Xue-yan DONG Jing-chao |
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| Institution: | CUI Xue-yan DONG Jing-chao(Liaoning Institute of Sandyland Improvement and Utilization,Fuxin Liaoning 123000) |
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| Abstract: | Taking healthy young sprout of red raspberry Heritage as material,the effect of different explants,disinfection time of 0.1% HgCl2 solution,densities of 6-BA,browning control agents and dark culture times on browing of explant were studied,the best method about preventing expant from browning in primary culture was explored.The results showed that taking stem section with bud as expant,sterilizing 300 seconds,adding 1.5 g/L VC in MS＋6-BA 0.50～0.75 mg/L＋NAA 0.1 mg/L＋GA 0.2 mg/L medium,5 days in darkness,the effect of preventing expant from browning was the best. |
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| Keywords: | red raspberry Heritage primary culture explant browning |
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