崇明香酥芋茎尖培养和快速繁殖的研究  

Studies on the Meristem-tip Culture and Intermediate Propagation of Taro

作　　者：唐东梅[1] 杜红梅[1] 周佩雯[1] 黄丹枫[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《上海交通大学学报（农业科学版）》2008年第5期499-503,共5页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：国家863计划项目(2006AA10Z221);上海市蔬菜学重点学科建设项目(B209)

摘　　要：以崇明香酥芋为材料,研究消毒方式、茎尖直径、外植体接种时期、琼脂浓度、无机盐含量和活性炭浓度对芋茎尖分化和增殖的影响。结果表明:用饱和漂白粉溶液处理25 min显著降低茎尖褐变率,而提高茎尖的分化率;芋茎尖直径0.3～0.5 mm的分化率为51.7%;芋茎尖诱导的最佳时间为3～4月,茎尖分化率达64.4%;5.0 g·L^(-1)的琼脂浓度茎尖的分化和试管苗的增殖显著高于其他处理;不同无机盐浓度显著影响茎尖褐变率,以1/2MS的茎尖分化率为最高;5.0 g·L^(-1)的活性炭显著降低茎尖的褐变率,缩短转绿的时间并提高茎尖的分化率。Meristem-tip culture and intermediate propagation of Colocasia esculenta Schott cv. ＇Xiang-su-yu＇ were studied in this paper. The results showed that browning variability of meristem-tip was reduced and differentiation rate was raised by saturate chemick treatment for 25 min. The length of meristem-tip from 0.3 to 0.5 mm was suitable for growing. The fitting time for culturing was three to four months.Agar concentration at 5.0 g·L^-1 was best for inducing differentiation of meristem-tip and promoting multiplication of test-tube plantlet. At the same time, MS medium could promote multiplication of meristem-tip. Activated carbon concentration at 5.0 g· L^-1 could degrade browning variability and shorten greening time and promote differentiation rate significantly.

关 键 词：芋 茎尖培养 琼脂 活性炭 

分 类 号：S632.3[农业科学—蔬菜学]