| 不同预处理对辣椒小孢子存活率的影响 |
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| 引用本文： | 王烨,张宝玺,连勇,王立浩. 不同预处理对辣椒小孢子存活率的影响[J]. 中国蔬菜, 2004, 1(4): 4-6 |
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| 作者姓名： | 王烨 张宝玺 连勇 王立浩 |
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| 作者单位： | 中国农业科学院蔬菜花卉研究所; |
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| 基金项目： | 国家“863”计划 (2 0 0 1AA2 4112 1-9) |
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| 摘 要： | 研究了低温、高温、无碳源、秋水仙素和甘露醇 5种预处理对 5个辣椒品种小孢子离体培养前期存活率的影响 ,结果表明 ,4℃和无碳源处理对提高小孢子存活率作用明显 ,并且对供试品种都有作用。其中无碳源处理 2d对 83- 5 8的诱导效果最理想 ,存活率达 4 3.33% ,较对照提高 7倍多 ,较其它处理平均提高 2倍以上 ;另外75 - 7- 3- 1低温 (4℃ 2d)、秋水仙素 (1mg·L-12d)处理分别较对照提高 15 .5 %和 13.0 %。
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| 关 键 词： | 辣椒 预处理 小孢子培养 存活率 |
| 收稿时间： | 2003-11-18; |
| 修稿时间： | 2003-11-18 |
Effects of Different Pretreatment on Survival Rate of Pepper Microspore |
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| Wang Ye,Zhang Baoxi,Lian Yong,et al.. Effects of Different Pretreatment on Survival Rate of Pepper Microspore[J]. China Vegetables, 2004, 1(4): 4-6 |
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| Authors: | Wang Ye Zhang Baoxi Lian Yong et al. |
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| Affiliation: | Institute of Vegetables and Flowers; Chinese Academy of Agricultural Sciences; Beijing 100081 |
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| Abstract: | The effects of low temperature,high temperature,sugar-free,colchicum and mannitol pretreatments on isolated microspore cultivation were studied. The result showed that 4 ℃ and sugar-free pretreatments significantly enhanced the survival rate of isolated microspore for all cultivars. The induction effect of sugar-free pretreatment on isolated microspore of 83-58 was the best. As compared with control, survival rate of isolated microspore on sugar-free medium increased 7.8 times and reached 43.33 % , and ... |
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| Keywords: | Pepper Pretreatment Microspore culture Survival rate |
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