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食用百合种质的玻璃化法超低温保存技术初探 预览 被引量:16

Preliminary Study on Vitrification Cryopreservation Technology of Edible Lily Germplasm
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摘要 以离体茎尖为试材,采用玻璃化法,对食用百合离体超低温保存技术进行了初步研究.结果表明,用2~3 mm茎尖,在MS+0.5 mol·L-1蔗糖浓度的培养基上预培养1~2 d,室温下植物玻璃化溶液(PVS2)处理20min,换入新鲜的PVS2,迅速投入液氮中,2d后取出,在40℃水浴中解冻2 min,再在25℃水浴中解冻10 min,用1.2 mol·L-1蔗糖液体培养基洗涤20 min,接种在6-BA 0.5 mg·L-1+NAA 0.1 mg·L-1+GA3 0.3 mg·L-1+蔗糖30 g·L-1+琼脂7 g·L-1的MS培养基上,25℃弱光培养1周后转为正常光下培养,2周后再生率达到52.6%. In order to study conservation technology of lily,the cryopreservation of lily shoot tips by vitrification was studied. The shoot-tips were preculture on MS medium with 0.5 mol·L -1 sucrose for 2 days and then the tip tissue with the size of 2-3 mm was dehyrated with a vitrification solution(100 % PVS 2) for 20 minutes at room temperature. After new vitrification solution was replaced.The materials were plunged into liquid nitrogen. After 48 h,the material was taken off from liquid nitrogen and thawed in 40 ℃ for 2 min and 25 ℃ for 10 min,and then was cultivated on MS+6-BA 0.5 mg· L -1 +NAA 0.1 mg·L -1 +GA 3 0.3 mg·L -1 +sucrose 30 g·L -1 +agar 7 g·L -1 .The material was cultured in low light intensity about 1 week and transfered to normal condition for about 2 weeks. The higest survival rate of tips after cryopreservation was 52.6 % .
作者 张玉芹 李锡香 马庆 王海平 沈镝 Zhang Yuqin 1,2 , Li Xixiang 1, Ma Qing 2, et al.( 1Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081; 2College of Horticulture, Inner Mongolian Agricultural University)
出处 《中国蔬菜》 北大核心 2004年第4期 11-13,共3页 China Vegetables
基金 科技部科技基础条件平台建设计划
关键词 食用百合 玻璃化法 种质保存 培养基 蔗糖 Edible lily,Shoot tip,Vitrification,Germlasm preservation
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