山药组织培养褐化反应的研究  

Studies on Browning Reaction of Chinese Yam in Tissue Culture

作　　者：蔡建荣[1] 

机构地区：[1]福建省龙岩市农业科学研究所,福建龙岩364000

出　　处：《中国农学通报》2008年第8期118-120,共3页Chinese Agricultural Science Bulletin

基　　金：福建省科技厅重大项目(2003T004)。

摘　　要：笔者从山药不同外植体(叶、茎段、零余子)、培养基中添加抗氧化剂和不同培养基质3个方面进行试验研究。结果表明,山药不同外植体的褐化程度也不一样,茎段褐化程度最轻;MS培养基中添加150mg/L聚乙烯吡咯烷酮(PVP)能有效抑制外植体的褐化;在山药组培苗的快繁阶段采用液体基质培养方式能显著降低褐化程度,提高山药组培苗成活率。The different explants of Chinese yam,different antioxidants in medium and culture method were tested in this study.The results showed that different explants’ degree of browning were different,the browning degree of stem was the lightest;Adding 150mg/L PVP to MS medium could prevent browning effectively,Using the method of liquid medium in rapid propagation could reduce the degree of browning and improve the survival rate of plants obviously.

关 键 词：山药 组织培养 外植体 褐化 抗氧化剂 培养基质 

分 类 号：S188[农业科学—农业基础科学]