| 甘薯茎尖超低温保存技术研究 |
| |
| 引用本文： | 田霄,侯夫云,王庆美,张立明.甘薯茎尖超低温保存技术研究[J].山东农业科学,2010(5):55-56. |
| |
| 作者姓名： | 田霄 侯夫云 王庆美 张立明 |
| |
| 作者单位： | 1. 青岛农业大学农学与植保学院,山东,青岛,266109
2. 山东省农业科学院作物研究所,山东,济南,250100 |
| |
| 基金项目： | 农业部公益性行业科研专项，甘薯产业技术体系，国家"863"计划 |
| |
| 摘 要： | 本试验采用包埋玻璃化法超低温冷冻技术保存徐薯18号的茎尖,结果表明,当剥取茎尖大小为1.0~1.5 mm,玻璃化处理时间为90 min时,茎尖存活率达85%以上。
|
| 关 键 词： | 徐薯18号 茎尖 包埋玻璃化法 |
Research on Cryopreservation Technique for Sweet Potato Shoot Tips |
| |
| TIAN Xiao,HOU Fu-yun,WANG Qing-mei,ZHANG Li-ming.Research on Cryopreservation Technique for Sweet Potato Shoot Tips[J].Shandong Agricultural Sciences,2010(5):55-56. |
| |
| Authors: | TIAN Xiao HOU Fu-yun WANG Qing-mei ZHANG Li-ming |
| |
| Institution: | 1.College of Agronomy and Plant Protection,Qingdao Agricultural University,Qingdao 266109,China;2.Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100,China) |
| |
| Abstract: | The cryopreservation technique of encapsulation-vitrification was used to save the shoot tips of sweet potato variety Xushu 18.The results showed that the survival rate of shoot tips reached over 85% when the shoot tip was about 1.0~1.5 mm and the vitrification time was 90 minutes. |
| |
| Keywords: | Xushu18 Shoot tip Encapsulation-vitrification |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
