不同预处理方式对萝卜小孢子活力的影响  

Effect of Different Pretreatment on the Vigor of Microspores in Radish(Raphanus sativus L)

作　　者：付传翠[1] 张丽[2] 宫国义[2] 王富[1] 

机构地区：[1]莱阳农学院园艺系,山东青岛266109 [2]北京市农林科学院蔬菜研究中心,北京100089

出　　处：《华北农学报》2006年第6期45-48,共4页Acta Agriculturae Boreali-Sinica

基　　金：北京市科技新星项目(H020821470130);北京市自然科学基金项目(6062011)

摘　　要：研究温度(低温和高温)及培养基(无碳源、甘露醇及秋水仙素)预处理对4个萝卜基因型小孢子活力的影响,得出的结果是:4℃低温条件下处理3 d的小孢子可保持较高的存活率,36℃高温处理后的小孢子存活率明显低于对照;加入蔗糖的培养基对提高小孢子存活率作用明显;甘露醇及秋水仙素处理也能提高萝卜小孢子存活率,其合适的浓度在不同萝卜基因型中存在差异。Effects of low temperature, high temperature, sugar-free, colchicines and mannitol pretreatment were studied on the survival rate of microspores in 4 radish cuhivars. The result show that microspores had high survival rate under 4℃ after 3 days treatment, while 36℃ treatment reduced the survival rate. The media with sugar, mannitol and colchicines enhanced the vigor of microspores. And the concentrations of mannitol and colchicines had different effects on 4 radish cultivars.

关 键 词：萝卜 预处理 小孢子活力 

分 类 号：S631.1[农业科学—蔬菜学]