| 融合及培养条件对甘蓝和萝卜原生质体融合及细胞分裂的影响 |
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| 引用本文： | 孙振久,刘莉莉,佟志强.融合及培养条件对甘蓝和萝卜原生质体融合及细胞分裂的影响[J].天津农业科学,2006,12(2):5-7. |
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| 作者姓名： | 孙振久 刘莉莉 佟志强 |
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| 作者单位： | 1. 天津农学院,天津,300384
2. 天津科润蔬菜研究所,天津,300384 |
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| 摘 要： | 探讨了融合液、原生质体密度及不同品种对原生质体融合效果的影响。在融合液中加入0.5mol/L甘露醇和1mmol/LCaCl·22H2O可以有效提高融合率。1×105/mL的原生质体密度可以得到较高的二体融合率。不同品种对融合率影响不大,但对细胞分裂率有较大影响。
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| 关 键 词： | 甘蓝 萝卜 原生质体 融合 |
| 文章编号： | 1006-6500(2006)02-0005-03 |
| 修稿时间： | 2006年3月30日 |
Influence of Fusion and Cultural Conditions on Cabbage and Radish Protoplast Fusion and Cell Division |
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| SUN Zhen-Jiu,LIU Li-li,TONG Zhi-qiang.Influence of Fusion and Cultural Conditions on Cabbage and Radish Protoplast Fusion and Cell Division[J].Tianjin Agricultural Sciences,2006,12(2):5-7. |
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| Authors: | SUN Zhen-Jiu LIU Li-li TONG Zhi-qiang |
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| Abstract: | Influence of fusion liquid, protoplast density and different varieties of protoplast fusion effect and cell division were discussed in the paper. Adding 0.5 mol/L mannitol and 1 mmol/L CaCl2·2H2O, the fusion liquid may effectively promote fusion rate. With 1×105/mL density of protoplast may obtain higher disome fusion rate. There is not obvious effect of different varieties to protoplast fusion rate showed via these experiments, but highly effect on cell division rate. |
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| Keywords: | cabbage radish protoplast fusion |
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