梨外植体组培褐变的影响因子及预防措施  

Studies on factors affecting browning of pear explants in vitro and anti-browning measures

作　　者：刘杰[1] 张希[4] POUDYAL Bharat Kumar 张玉星[1] 董祯[3] 史青纯[1] 

机构地区：[1]河北农业大学园艺学院,保定071001 [2]Nepal District Agriculture Development Office,Bhojpur District,Kosi Zone,The Kingdom of Nepal [3]河北女子职业技术学院,石家庄050091 [4]College of Life Science,Hebei Agricultaral University,Baoding,Hebei 071001 China

出　　处：《果树学报》2008年第5期727-731,共5页Journal of Fruit Science

摘　　要：以鸭梨、黄金梨、阿巴特梨和杜梨为试材,对梨组培过程中影响外植体褐化的因素及防褐措施进行了研究。结果表明,品种、采样时期以及外植体内酚类物质含量等因素都显著地影响材料褐化率。抗褐剂试验表明,培养基中添加0.2g/L的聚乙烯吡咯烷酮(PVP)或100mg/L抗坏血酸(Vc),或将外植体在200mg/L抗坏血酸水溶液中浸泡30min后接入添加2g/L活性炭的培养基,均能显著抑制鸭梨褐化的发生。低温试验表明,鸭梨外植体经4℃低温处理6h后接种,或接入初期在4℃低温中培养12～24h,褐化程度明显减轻。A study on factors affecting pear explants browning and anti-browning measures during in vitro culture was carried out. The results showed that the browning percentages of pear explants were significantly affected by cultivars, sampling stages and position, and content of total phenol. When 0.2 g/L polyvinylpyrrolidone （PVP）or 100 mg/L ascorbic acid （Vc）was added in the medium ,or the explants were inumersed in the 200 mg/L ascorbic acid solution for 30 rain and then inoculated in the medium in which 2 g/L activated carbon （AC）was added, the browning of Yali cuhivar＇s explants was significantly inhib- ited. When Yali explants were pretreated at 4 ℃ in dark for 6 h before inoculation,or cultured at 4 ℃ in dark from 12 h to 24 h at the initial stage of culture ,the browning was also effectively alleviated.

关 键 词：梨 外植体 组织培养 褐变 酚 

分 类 号：S661.2[农业科学—果树学]