马铃薯茎尖培养部分因子对黄化苗发生的影响  

Effect of pH,Sugar and Agar on Occurrence of Etiolated Seedlings in Shoot Tip Culture of Potato

作　　者：黄萍 马朝宏[2] 颜谦 丁海兵 

机构地区：[1]贵州省生物技术研究所,贵州贵阳550006 [2]贵州省农业科学院科技开发处,贵州贵阳550006

出　　处：《西南农业学报》2010年第5期1760-1762,共3页Southwest China Journal of Agricultural Sciences

基　　金：贵州省自然科学基金项目"脱毒马铃薯病毒再侵染及产量关系研究"[黔科合J(2005)2036];贵州省重大专项"贵州省马铃薯产业化关键技术研究与示范之子项目1:贵州省马铃薯种质资源库建设"[黔科合重大专项字(2008)6009]

摘　　要：为提高马铃薯茎尖剥离脱毒培养过程中的成苗率,对马铃薯茎尖诱导培养基的pH值、糖和琼脂浓度对黄化苗发生的影响进行了试验研究。结果表明：培养基pH值及琼脂的使用浓度对预防黄化苗的发生有显著作用,当它们分别在6.0~6.5和7 g/L时,黄化苗发生率最低。The effect of pH, sugar and agar on occurrence of etiolated seedlings in shoot tip culture of potato was studied to improve the seed- ling rate. The results showed that the pH and agar concentration in the medium had significant inhibition effect on occurrence of etiolated seedlings, and the occurrence rate of etiolated seedlings was the lowest when the pH and agar concentration was 6.0 - 6.5 and 7 g/L in the medium.

关 键 词：马铃薯 茎尖培养 黄化苗 PH值 蔗糖 琼脂 

分 类 号：S532[农业科学—作物学]