陈红,程秀枝,林田

• 1:贵州大学喀斯特山地果树资源研究所
• 2:贵州省果树工程技术研究中心
• 3:贵州大学农学院
• 4:上海市农业生物基因中心

摘要(Abstract)：

【目的】建立刺梨茎尖超低温保存技术体系,为刺梨种质资源的长期稳定保存提供新途径。【方法】以刺梨为材料,研究了适合茎尖超低温保存的蔗糖预培养时间与浓度、预处理时间、玻璃化液处理时间等影响因素。【结果】适合超低温保存芽诱导的适宜培养基为MS+0.5 mg·L-16-BA+30 g·L-1蔗糖+7 g·L-1琼脂。刺梨茎尖玻璃化法超低温保存体系为:约0.5 cm长的腋芽茎尖在4℃条件下于培养基MS+0.5 mg·L-16-BA+0.05 mg·L-1IAA+0.3 mo1·L-1蔗糖+7 g·L-1琼脂上预培养3 d,切取约2 mm长的茎尖,室温下LS装载液处理40～50 min,然后用玻璃化液PVS2于0℃下处理40 min,换入新鲜的PVS2,迅速投入液氮中。保存24 h后,在40℃水浴中化冻,用MS+1.2 mol·L-1蔗糖+100 mg·L-1Vc+0.5 mg·L-1GA3培养基洗涤2次,接种到MS+0.3 mol·L-1蔗糖的培养基上暗培养1 d,再转接到MS+0.1mg·L-16-BA+0.05 mg·L-1IAA+30 g·L-1蔗糖+7.0 g·L-1琼脂上暗培养7 d后转入正常光下培养,成活率可达44.3%。【结论】建立了刺梨茎尖超低温保存技术体系。

关键词(KeyWords)： 刺梨;茎尖;超低温保存;玻璃化法

Abstract:

Keywords:

基金项目(Foundation): 贵州省科技攻关项目(黔科合农G字[2009]4003)

作者(Author): 陈红,程秀枝,林田

DOI: 10.13925/j.cnki.gsxb.2012.06.033

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