| 马铃薯茎尖玻璃化法超低温保存技术研究 |
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| 引用本文： | 陈琦.马铃薯茎尖玻璃化法超低温保存技术研究[J].黑龙江农业科学,2014(8):12-17. |
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| 作者姓名： | 陈琦 |
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| 作者单位： | 黑龙江省农业科学院绥化分院; |
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| 摘 要： | 为构建马铃薯茎尖玻璃化法超低温保存体系,以6个马铃薯品种为试验材料,研究了预培养时间、茎尖大小、玻璃化液、玻璃化液处理时间及恢复培养基对马铃薯存活率和再生率的影响。结果表明:茎尖大小为1mm左右时,预培养24h后,于PVS2玻璃化液中浸泡30 min,而后转入MS+0.5 mg·L-1 Zeatin+0.10mg·L-1 NAA+1.0mg·L-1 GA3培养基中培养,其成活率和再生率最高。
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| 关 键 词： | 马铃薯 玻璃化法 离体茎尖 超低温保存 |
Study on Cryopreservation Technology of Potato Stem Tip by Vitrification |
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| CHEN Qi.Study on Cryopreservation Technology of Potato Stem Tip by Vitrification[J].Heilongjiang Agricultural Science,2014(8):12-17. |
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| Authors: | CHEN Qi |
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| Institution: | CHEN Qi(Suihua Branch of Heilongjiang Academy of Agriculture Sciences, Suihua, Heilongjiang 152052) |
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| Abstract: | In order to build cryopreservation system of potato stem tip by vitrification solution,taking six potato varieties as test materials,the effect of pre-culture time,size of stem-apex,vitrification solution and its soaking time,recovery medium on survival rate and regeneration rate were studied. The results showed that when the size of stem-apex was 1 ram,survival rate and regeneration rate were the highest with PVS2 vitrification soaking for thirty minutes and then transfer to the medium of MS＋0. 5 mg. L-1 Zeatin＋0. 10 mg. L-1 NAA＋ 1.0 mg- L-1 GA3 after pre-cuhure 24 h. |
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| Keywords: | potato vitrification in vitro shoot tips cryopreservation |
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