几种防褐剂对马铃薯愈伤组织培养褐化现象的抑制效应  

Inhibition Effect of Several Antioxidants on Browning of the Potato Callus Culture

作　　者：龚晓洁[1] 

机构地区：[1]兰州大学生命科学学院,甘肃兰州730000

出　　处：《安徽农业科学》2009年第22期10410-10412,共3页Journal of Anhui Agricultural Sciences

基　　金：兰州大学基础科学人才培养基金实验项目

摘　　要：[目的]在马铃薯的组织培养过程中存在着严重的外植体褐化现象。外植体表面的酚类物质容易氧化而生成褐色醌类,严重影响愈伤组织的诱导过程,适当控制培养条件可抑制褐化。[方法]选取硫代硫酸钠(Na2S2O3)、活性炭、维生素C、柠檬酸、聚乙烯吡咯烷酮(PVP)5种抗褐剂进行防褐化效果的研究。每种抗褐剂都取不同的浓度进行平行试验。培养基为1/2 MS+0.3%琼脂+1.5%蔗糖+1.0 mg/L NAA+2.0 mg/L 2,4-D,于15℃下暗培养,每周转瓶1次。最后,统计褐化率,比较不同抗褐剂的作用效果。[结果]各种抗褐剂对马铃薯的生长均有一定的抗褐效果,其中,2.0 g/L的硫代硫酸钠和8.0 mg/L柠檬酸的防褐效果最好,可以将褐化率降低到15%以下。[结论]对生长的外植体添加一定的防褐剂有助于抑制组织培养中外植体的褐化现象。[ Objective ] There is a badly explant browning during the process of potato tissue culture. Explants are covered with phenol that can be oxidized very easily and then converted into brown chinone, which seriously influences the induction procedure of callus. However, browning can be inhibited by controlling culture conditions appropriately. [ Method ] 5 antioxidants （Na2S203, activated carbon, Vc, citric acid and PVP） were selected to study their effects on browning control. Different concentrations of each antioxidant were used to carry out the parallel test. The medium contained 1/2MS ＋ 0.3% agar ＋ 1.5% sucrose ＋ 1.0 mg/L NAA ＋ 2.0 mg/L2, 4-D and was cultured without light at 15 ~C. Finally, browning rates were counted and effects of different antioxidants were compared. [ Result ] All of these substances could inhibit browning,while 2.0 g/L Na2S203 and 8.0 mg/L citric acid repressed browning most effectively, and the browning ratio can be reduced below 15%. [ Conclusion] Adding some components to tissue culture can be useful to inhibit browning.

关 键 词：组织培养 褐化现象 防褐剂 马铃薯块茎 

分 类 号：S532[农业科学—作物学]