| 食用百合种质的玻璃化法超低温保存技术初探 |
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| 引用本文： | 张玉芹,李锡香,马庆,王海平,沈镝.食用百合种质的玻璃化法超低温保存技术初探[J].中国蔬菜,2004,1(4):11-13. |
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| 作者姓名： | 张玉芹 李锡香 马庆 王海平 沈镝 |
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| 作者单位： | 中国农业科学院蔬菜花卉研究所; 内蒙古农业大学农学院; |
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| 基金项目： | 2 0 0 2年度国家科技基础性工作专项“无性繁殖蔬菜种质资源的搜集和保存” |
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| 摘 要： | 以离体茎尖为试材 ,采用玻璃化法 ,对食用百合离体超低温保存技术进行了初步研究。结果表明 ,用2～ 3mm茎尖 ,在MS +0 .5mol·L-1蔗糖浓度的培养基上预培养 1～ 2d ,室温下植物玻璃化溶液 (PVS2 )处理 2 0min ,换入新鲜的PVS2 ,迅速投入液氮中 ,2d后取出 ,在 4 0℃水浴中解冻 2min ,再在 2 5℃水浴中解冻 10min ,用1.2mol·L-1蔗糖液体培养基洗涤 2 0min ,接种在 6 -BA 0 .5mg·L-1+NAA 0 .1mg·L-1+GA3 0 .3mg·L-1+蔗糖 30 g·L-1+琼脂 7g·L-1的MS培养基上 ,2 5℃弱光培养 1周后转为正常光下培养 ,2周后再生率达到 5 2 .6 %。
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| 关 键 词： | 食用百合 离体茎尖 玻璃化法 种质保存 |
| 收稿时间： | 2004-02-21; |
| 修稿时间： | 2004年2月21日 |
Preliminary Study on Vitrification Cryopreservation Technology of Edible Lily Germplasm |
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| Zhang Yuqin ,Li Xixiang ,Ma Qing ,et al..Preliminary Study on Vitrification Cryopreservation Technology of Edible Lily Germplasm[J].China Vegetables,2004,1(4):11-13. |
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| Authors: | Zhang Yuqin Li Xixiang Ma Qing |
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| Institution: | 1.Institute of Vegetables and Flowers; Chinese Academy of Agricultural Sciences; Beijing 100081;2.College of Horticulture; Inner Mongolian Agricultural University |
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| Abstract: | In order to study conservation technology of lily,the cryopreservation of lily shoot tips by vitrification was studied. The shoot-tips were preculture on MS medium with 0.5 mol·L -1 sucrose for 2 days and then the tip tissue with the size of 2-3 mm was dehyrated with a vitrification solution(100 % PVS 2) for 20 minutes at room temperature. After new vitrification solution was replaced.The materials were plunged into liquid nitrogen. After 48 h,the material was taken off from liquid nitrogen and th... |
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| Keywords: | Edible lily Shoot tip Vitrification Germlasm preservation |
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