2019年10月17日 星期四
‘红香芋’茎尖玻璃化法保存条件的筛选
Screening on vitrification conservation conditions for shoot tip of Colocasia esculenta ‘Hongxiangyu’
2017年 第26卷 第1期 页码[116-118]    下载全文[1MB]  
Abstract

In order to screen suitable vitrification conservation conditions for shoot tip of Colocasia esculenta ‘Hongxiangyu’, pre-culture, vitrification protection and thawing conditions were compared. The results show that with increasing of sucrose concentration in the medium and extending of pre-culture time, survival rate of shoot tip increases gradually. After different loaded and dehydrated measures, water content in shoot tip is lower than that of the control, while survival rate of shoot tip increases significantly than that of the control. Thawing for 1-2 min at 40 ℃-60 ℃ generally has no significant effect on survival rate of shoot tip. Suitable cryopreservation steps of vitrification as follows: shoot tip pre-cultured for 3 d in medium with 0.6 mol·L-1 sucrose firstly, then loaded for 30 min in 60% PVS2, dehydrated for 15 min in PVS2, put in PVS2 and conserved in liquid nitrogen, and shoot tip thawed for 1-2 min in 40 ℃.

关键词红香芋; 茎尖; 玻璃化保存; 存活率
Key wordsColocasia esculenta ‘Hongxiangyu’; shoot tip; vitrification conservation; survival rate
作者臧玉文, 蒋芳玲, 刘敏, 程雅琪, 孔祥宇, 吴震
所在单位南京农业大学园艺学院 农业部南方蔬菜遗传改良重点开放实验室, 江苏 南京 210095
点击量401
基金项目江苏高校优势学科建设工程资助项目(PAPD)