| 大蒜茎尖玻璃化法超低温保存技术研究 |
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| 引用本文： | 王艳军,李锡香,向长萍,沈镝,宋江萍.大蒜茎尖玻璃化法超低温保存技术研究[J].园艺学报,2005,32(3):507-509. |
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| 作者姓名： | 王艳军 李锡香 向长萍 沈镝 宋江萍 |
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| 作者单位： | ( 中国农业科学院蔬菜花卉研究所, 北京100081; 华中农业大学园艺林学学院, 武汉430070) |
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| 基金项目： | 国家基础性工作专项(2002DEB10056)，农业部蔬菜遗传与生理重点开放实验室资助项目 |
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| 摘 要： | 用山东‘苍山大蒜’进行了茎尖玻璃化法超低温保存技术的研究。5～8 mm大蒜茎尖在MS +0.7 mol/L蔗糖的固体培养基上预培养7 d, 切取3.0～3.5 mm的茎尖, 在20℃下经60% PVS2 处理60 min,再于0℃下用PVS2 处理5～60 min后, 换适量新鲜PVS2 , 浸入液氮。保存2 d或1个月后取出, 在37℃水浴中解冻2 min, 用MS + 1.2 mol/L蔗糖液体培养基洗涤2次, 每次10 min, 经过恢复培养, 茎尖成活率最高可达到100%。
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| 关 键 词： | 大蒜 茎尖培养 液氮 玻璃化法 超低温保存 |
| 文章编号： | 0513-353X(2005)03-0507-03 |
| 收稿时间： | 2004-6-16 |
| 修稿时间： | 2005-1-24 |
Studies on Cryopreservation Technology of Shoot-tips of Garlic by Vitrification |
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| WANG Yanjun,Li Xixiang,Xiang Changping,SHEN Di,Song Jiangping.Studies on Cryopreservation Technology of Shoot-tips of Garlic by Vitrification[J].Acta Horticulturae Sinica,2005,32(3):507-509. |
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| Authors: | WANG Yanjun Li Xixiang Xiang Changping SHEN Di Song Jiangping |
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| Institution: | ( Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Horticulture and Forest College, Huazhong Agricultural University, Wuhan 430070, China) |
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| Abstract: | Studies on cryopreservation technology of shoot-tip s of garlic by vitrification were conducted with ‘Cangshan Garlic’. The garlic shoot-tip s of 5 - 8 mm in length were pre-cultured on MS medium with 0.7 mol/L sucrose for 7 days. Then the excised shoot-tips of 3.0 - 3.5 mm were pre-treated with 60% PVS2at 20℃ for 60 min, and treated with PVS2 at 0℃ for 5 - 60 min before being immersed in liquid nitrogen directly. After rapidly thawing in a water bath at 37℃ for 2 min, the shoot-tip s were washed twice with MS +1.2 mol/L sucrose solution for 10 min each time and then transferred onto MS medium for recovery growth. The highest survival rate of the garlic shoot-tips reached 100%. |
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| Keywords: | Garlic Shoot-tip culture Liquid nitrogen Vitrification Cryopreservation |
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