3种抗氧化剂对茶条槭(Acer ginnala Maxim.)组织培养污染及褐化的影响  

Inhibiting effects of 3 antioxidants on contamination and browning of tissue culture of Acer ginnala Maxim.

作　　者：周音[1] 张智奇[1] 张建军[1] 顾佳清[1] 顾旭忠 徐桂林 

机构地区：[1]上海市农业科学院林木果树研究所,上海201106 [2]上海市松江区林业站,上海201600

出　　处：《上海农业学报》2007年第1期5-7,共3页Acta Agriculturae Shanghai

摘　　要：研究了3种抗氧化剂(抗坏血酸、亚硫酸钠、柠檬酸)对茶条槭外植体组织培养中抑制污染及褐化的影响。结果表明:在一定浓度下抗坏血酸、亚硫酸钠、柠檬酸三者配合能明显抑制菌类污染及褐变的产生,在含有抗坏血酸0.125 g/L,亚硫酸钠0.125 g/L,柠檬酸2.5 g/L及BA 2 mg/L的培养基上增殖系数达3.76,与对照相比差异达极显著水准,但高浓度抗氧化剂对茶条槭产生伤害。The inhibiting effects of ascorbic acid, sodium sulfite and citric acid on the explant contamination and browning were studied in the tissue culture of A. ginnala. The results showed that the combination of these 3 antioxidants at some concentration could significantly inhibit the occurrence of contamination and browning. The bud multiplication coefficient could reach 3, 76 when the explants were cultured on MS medium containing 0. 125 g/L ascorbic acid, 0. 125 g/L sodium sulfite, 2.50 g/L citric acid and 2 mg/L BA, which was significantly different from on the medium without the antioxidants. But the antioxidants of a higher concentration could harm the explants.

关 键 词：茶条槭 组织培养 褐化 菌类污染 

分 类 号：S792.35[农业科学—林木遗传育种] Q943.1[农业科学—林学]