草莓病毒脱除方法的比较与评价  

Evaluation and comparison on methods of virus elimination from the strawberry plants

作　　者：张志宏[1] 肖敏[1] 杨洪一[1] 李贺[1] 高秀岩[1] 杜国栋[1] 

机构地区：[1]沈阳农业大学园艺学院,沈阳110161

出　　处：《果树学报》2006年第5期720-723,共4页Journal of Fruit Science

基　　金：国家自然科学基金资助项目(30200187)。

摘　　要：以感染病毒的草莓品种宝交早生为试材,利用多重RT—PCR同时检测SMoV和SMYEV技术,对茎尖培养、热处理、抗病毒药剂处理3种脱毒方法进行了比较和评价,以期为草莓脱毒苗培育提供重要参考。结果表明,0．2 mm茎尖和0．5 mm茎尖都能够有效地脱除SMoV和SMYEV;热处理能够脱除草莓试管苗中的SMoV,但不能脱除SMYEV,39℃恒温处理30 d,SMoV脱除率达到63．0％;利巴韦林不能清除草莓植株体内的SMoV和SMYEV。综合脱毒率和茎尖分化成苗率2个指标,认为0．5 mm茎尖培养是适宜的草莓病毒脱除方法。Three kinds of method of virus elimination - shoot tip culture, thermotherapy and treated with antiviral chemical - were compared and evaluated with detection of strawberry mottle virus （SMoV） and Strawberry mild yellow edge virus （SMYEV） by multiplex RT-PCR in Fragaria ananassa cv. Hokowase infected with viruses. Both SMoV and SMYEV were effectively eliminated from strawberry plants by culture of 0.2 mm or 0.5 mm length of shoot tip. Application of thermotherapy to strawberry micro-plants resulted that only SMoV was eliminated. 63% of plants were found to be SMoV-free after ther- motherapy for 30 days at 39℃. SMoV and SMYEV were not eliminated from the strawberry plants after treatment with rib- avirin. Based on the rate of virus elimination and the rate of shoot tip differentiation into plantlets,it is suggested that the culture of 0.5 mm length of shoot tip is the suitable method of virus elimination from strawberry plants.

关 键 词：草莓 脱毒 检测 RT—PCR 

分 类 号：S668.4[农业科学—果树学]