利用组织培养技术研究枣和酸枣耐盐性  

In Vitro Evaluation of Salt Tolerance of Ziziphus jujuba Mill.and Z.spinosa (Bunge) Hu

作　　者：徐呈祥[1,2] 马艳萍[2] 尚旭岚[1] 徐锡增[1] 

机构地区：[1]南京林业大学森林资源与环境学院,南京210037 [2]肇庆学院生命科学学院,肇庆526061

出　　处：《中国南方果树》2011年第2期14-18,共5页South China Fruits

基　　金：江苏省博士后科研计划(0701039B);中国博士后科学基金(20070411057)资助

摘　　要：以"金丝小枣"、"泗洪大枣"和酸枣枣头枝为试材,研究了基本培养基含NaCl 0、25、75mmol/L对它们初代培养、继代培养、生根培养效果的影响及多代转接培养后的耐盐性变化。结果表明,培养基中NaCl含量为25 mmol/L对3种试材微茎段组培繁殖效果影响甚微,但NaCl含量达75 mmol/L则产生显著抑制作用;抑制作用的主要表现在不同培养阶段有所不同,总体上对根系生长发育的影响大于对地上部分的影响;无论在何种培养阶段,3种试材的耐盐性均为酸枣>金丝小枣>泗洪大枣;盐胁迫下随培养代数增多,3种试材的耐盐性均表现出增强趋势,耐盐性提升幅度枣大于酸枣,耐盐性弱的泗洪大枣的提升幅度大于耐盐性强的金丝小枣。Developing shoot segments of two famous cultivars of Chinese date,＇Jinsixiaozao＇ and ＇Sihongdazao＇,and sour date were used for in vitro investigation of the responses of Chinese date Ziziphus jujuba Mill.and sour date Z.spinosa（Bunge） Hu to salt stress and the influences of multi-generations of subcultures under salt stress on their salt tolerance.The basic media（MS medium） were added with NaCl at concentrations of 0,25,75 mmol/L and used in primary cultures,sub-cultures and rooting cultures.The results indicated that the addition of 25 mmol/L of NaCl did not show significant effects on in vitro propagation of the three species,but 75 mmol/L NaCl exerted significant growth inhibitory effects which varied with the in vitro propagation stages.In general,root development was more significantly affected by salt than that of the upper parts.It was shown that the salt tolerance of the three materials in all stages of culture was as follows： sour date＇Jinsixiaozao＇＇Sihongdazao＇.In addition,the salt tolerance of the three materials tended to increase with more generations of sub-culture under salt-stress,and the increase was higher in Chinese date than in sour jujube,and in ＇Jisixiaozao＇ than in ＇Sihongdazao＇.

关 键 词：枣 酸枣 耐盐性 枣头枝 组织培养 多代转接 

分 类 号：S665.1[农业科学—果树学] Q945.78[农业科学—园艺学]